This is basically a simple version of zucchini bread, with a bonus of summer squash and carrots. It’s made even easier by spiralizing the vegetables, instead of grating them, as part of the process. Just chop the spaghetti-like strands into short pieces. If you’re spiralizing vegetables for another recipe, make a little extra and turn them into a delicious, easy bread.
1 cup sugar
1/2 cup vegetable oil
1 cup spiralized (or grated) zucchini, summer squash, carrots
1 1/2 tsp. vanilla
1 1/2 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 cup chopped walnuts (optional)
1. Preheat oven to 350. Grease a loaf pan and line the bottom with parchment paper.
2. Using the spaghetti blade, spiralize a zucchini, a yellow summer squash, and a carrot. Chop the strands into a confetti-like dice.
3. Whisk the eggs, sugar, and oil until well combined. Switch to a wooden spoon and add the zucchini, summer squash, carrots, and vanilla. Stir well.
4. In another bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.
5. Add the dry ingredients to the wet ingredients and stir well.
6. Add the nuts, if using. Pour the mixture into a prepared loaf pan. Bake for 55-60 minutes at 350.
7. Let it rest in the pan for about 5 minutes before turning it out onto a wire rack to cool.
Note: Okay to double the recipe to make two loaves. Use 3 eggs; keep baking powder the same, and double all other ingredients.