Carrot & Zucchini Bread with Candied Ginger

I know, I know, zucchini bread should be left to summer baking, when CSAs and farmers markets are piled high with zucchinis. If you can manage to find zucchinis at your local grocery store, however, give this recipe a try. Working off a special request for zucchini bread, I modified this recipe to match my pantry and fridge contents. I only have one loaf tin, so I made one large loaf and four muffins, but you could just as easily make two smaller loaves. Candied ginger (also known as crystallized ginger) is fantastic, but if you can easily substitute it with slightly more fresh ginger, or slightly less ground ginger.

Carrot & Zucchini Bread with Candied Ginger (adapted from Gourmet Food)

Makes 2 small loaves, or 1 large loaf and 4 muffins

3 cups flour

1 teaspoon ground ginger

1 teaspoon cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon salt

1/3 cup candied ginger, minced finely

3 large eggs

1 cup vegetable oil

1 1/2 cups sugar

1 cup grated carrots

1 cup grated zucchini

Preheat your oven to 325 degrees Fahrenheit. Mix the flour, ginger, cinnamon, baking powder, and baking soda together in a medium bowl. Add the candied ginger and salt, and stir to combine. Whisk the eggs until foamy in a large bowl. Add the oil and sugar, and stir until combined, then stir in the carrots and zucchini. Add the dry ingredients to the wet ingredients, and stir until just combined. Divide the batter between your oiled loaf or muffin tins. The bread will take 50-60 minutes to bake, and the muffins will take roughly 20 minutes to bake. Once done, cool the bread and muffins in their tins for 10 minutes before removing to a cooling rack. Enjoy!


One thought on “Carrot & Zucchini Bread with Candied Ginger

  1. Pingback: Banana Chocolate Pecan Muffins « mollysaurus

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