It’s Julia Child’s 100th birthday!  I’m celebrating by heading into the kitchen to bake my favorite recipe, Chai Spice Zucchini Bread.  This is a recipe I make every fall with the zucchini from our garden.   I’ve been tweaking for awhile and the results make me giddy.  And now I’m sharing my creation with you!

Warning: I know it says bread up there in the title but this is really a cake 🙂

When we have an abundance of zucchini, we shred it and freeze it in 1 cup bags.  I have found that defrosting it slightly before adding it works great!
A breakfast treat: zucchini carrot banana and raisins with chai spices
Chai Spice Zucchini Bread

Here’s what you’ll need:

  • 3 eggs
  • 2 c sugar
  • 1 c canola oil
  • 1 c zucchini, shredded
  • 1 c carrots, shredded
  • 1 ripe banana, broken into dice sized chunks
  • 1/2 c white raisins
  • 1 t vanilla
  • 3 c flour (can substitute up to 1 cup of whole wheat flour- slightly healthier option, but will be a little more dense)
  • 1 t salt
  • 3/4 t baking powder
  • 1 t baking soda
  • 1 t cloves
  • 1 t nutmeg
  • 1 t cardamon
  • 3 t cinnamon

Preheat your over to 350.
Grease and flour two loaf pans or pans for 2 dozen muffins.

Beat eggs.
Add sugar, oil, veggies, fruit, and vanilla.
Whisk dry ingredients together in a separate bowl then fold into the veggie mix until just combined.
Bake until golden brown and toothpick comes out clear from the center.  Allow to cool in pan 10 minutes. —Waiting with that amazing aroma filling your entire house is the hardest part!

Baking Times:
Loaf: 55 minutes
Muffins: 22 minutes
Zucchini carrot banana raisin bread with chai spice from BBT Tips