Autumn Bread

I know that it is not autumn yet, but I couldn’t help but post this bread recipe. The original recipe is from the Cookies & Cups blog (see original recipe here), and I found it one day while perusing the Internet. It has become one of my favorite quick bread recipes! When I have carrots and zucchini at the same time, all I can think about is making this bread. This recipe will come in handy towards the end of summer when you aren’t quite sure what to do with all that zucchini…

This recipe makes two loaves of bread. I usually keep one out to eat and then freeze the second one. Once frozen, it will stay good in the freezer for a couple of months. If you are more of a muffin person, you can follow the recipe below, but just place batter into muffin tins instead of bread pans (the bake time might be slightly less though, so keep an eye on them!)


  • 2 cups granulated sugar
  • 1 cup canola oil
  • 3 large eggs (I cannot eat eggs so I substitute with flax eggs – 1 tablespoon flax mixed with 2.5 tablespoons water = 1 egg)
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 cup grated zucchini
  • 1/2 cup grated carrot
  • 1/2 cup mashed banana
  • 3/4 cup walnuts


  1. Preheat oven to 375. Coat 2 bread pans, I have been using coconut oil, but butter would also work.
  2. In a large bowl, stir together the sugar, oil, eggs, vanilla, cinnamon, salt, baking soda, and baking powder until smooth.
  3. Next stir in both flours until just combined. It will seem a little dry at this step.
  4. Finally, stir in the zucchini, carrots, banana, and walnuts. The batter will be thick, but moist.
  5. Divide the batter evenly between the two bread pans.
  6. Bake for 50-60 minutes or until toothpick inserted into the center comes out clean.
  7. Allow to cool in the pan for 5-10 minutes and then remove bread from pans to let cool completely.
  8. Enjoy!

Note: To store bread, wrap tightly in foil or plastic wrap and store at room temperature for up to five days.

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