Zucchini and Carrot Bread Recipe
August 30th, 2008 by chuck
When the kids were smaller my wife and I would take them bike riding on a small island in the Fraser river called Barnston Island. It always seemed like an adventure to the kids. We would have to catch a small ferry that held about 6 cars at a time to take us across to the island. The girls would walk their bikes onto the ferry and we would all stand at the railing and watch for animals and birds and wave to all the people in their little fishing boats bobbing on the river.
Barnston Island consists mostly of farms so every once in a while you would get that distinctive agriculture aroma (Yikes ). However, the scenery more than made up for the aroma. You can stop along the Fraser river and watch the eagles soar overhead with herons and geese sitting along the shoreline. From time to time you can see a float plane coming in for a landing or taking off on the Fraser. It’s a very quiet and tranquil place with very little cars and just the odd tractor buzzing by.
A friend of ours lived on a small dairy farm on the island. In the summer she would always create a large garden. We’d see sunflowers that grew 12 feet or more and every kind of vegetable under the sun. She always had two rows of each vegetable – one row for the family and friends and the other row for the local food bank. Whenever we were there we would stop by for a cold drink and a little chat chat. When we were ready to leave she would go out to the garden and pick whatever was ready. I wanted to do something special to say thanks for all the vegetables we had received over the years. So, I made several batches of this Zucchini and Carrot bread and dropped them off at her home to thank her. She always said they where her favorite. It’s people like that in our lives that bring back the greatest memories. Her big heart for those that were less fortunate will always remain with me.
For a step by step class of this great tasting Zucchini and Carrot bread recipe click here.
For a printable recipe card of this Zucchini and Carrot bread recipe click here.
For more free bread recipes go to our parent website at Cookingbread.com.
It looks gorgeous! A very interesting combination of ingredients! I bet it tastes really good!
Cheers,
Rosa
I have to agree about some people making an impression on our lives.
The bread looks delicious, I like that you can see the vegetables in the bread – great photo as always Chuck!
What a great story. I love it when certain recipes are tied to memories like this.
Lovely memories! I’d love to experience that.
What a great close-up pic of that bread with the little bits of zucchini and carrot in view!
I’ve had zucchini bread and carrot cake but never this combination. I can almost imagine how it must taste. Can’t wait to try it!
such a warm memories, Chuck! did your girls still remember those days? it’s a great privilige to be able to experience those while we can, isn’t it?
with the fall is around the bend, this post will surely become a great summer memory too!
What a heartwarming story! We should all have memories like that. Your Zucchini and Carrot Bread looks luscious. I’ll have to try this recipe next!
Thanks Chuck!
That’s a fantastic way to say “thanks”!
I love it!
Oh I adore that loaf pan! Where did you get it?
What a wonderful loaf and lovely loaf tin too
I just love the idea of this bread it must be so flavoursome. I will try it.
Hi Chuck, Breading making is my new area of interest. It’s wonderful to find a bread blog. I have got to try out your recipes!
I have made this is culinary school and its the best
I was looking over your recipes on your CookingBread.com site, and this one caught my eye. I am planning on making it, but there was one thing wrong I saw. In the ingredients, it says two types of flour. In the instructions, you have bran in there. I was wondering which one was messed up – the ingredients or the instructions?
Thanks!
Sincerely,
Miss Rachel
I am so sorry. I missed that in the ingredients. Sorry. Thanks for pointing that out to me.
Another thing about *the* bran – what kind of bran are you talking about?
Thanks!
Sincerely,
Miss Rachel