Zucchini Carrot Bread

Cooking recipes that I ate growing up is so nostalgic. Zucchini Carrot Bread is a recipe that my mother cooked every single year for our first day of school  (which was always the Tuesday after Labor Day). The zucchini is abundant at this time of year and the orange and green specs throughout this bread scream Fall. While I no longer have a first day of school to attend in September (for some time now), that doesn't mean I can't whip up a loaf (or four) of this amazing bread.

What you'll need... 
2 medium zucchini (about 1 lb)
2 large carrots (about 1/4 lb)
2 large eggs
1 3/4 cup granulated sugar
3/4 cup canola oil
1 tsp vanilla extract
3 cups of all purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon

What to do...
Preheat over to 350 degrees F. Grease and lightly flour the bottom of a 9" by 5" loaf pan or four mini loaf pans.
In a food processor, or by hand, shred zucchini and carrots (you should have about 4 cups of shredded vegetables). Set aside.
In large bowl, combine eggs, sugar, oil and vanilla until blended. In another bowl combine flour salt, baking soda, baking powder and cinnamon. Gently fold dry ingredients into egg mixture, stirring until combined (batter will be thick). Add zucchini-carrot mixture, stir until just combined.
Turn batter into prepared pans. Bake larger pan 1 hour 20 minutes, or until toothpick inserted into center comes out with a few moist crumbs (bake mini loaves for about 40 minutes). Transfer pans to wire rack and let cool for about 15 minutes.
Let cool completely before slicing -- good luck with that one.

{Leftover loaves ready for friends and co-workers}