Honey Almond Zucchini Carrot Bread

Yesterday was May 1st! Can you believe it?  Weren't we all just gathered around the Christmas tree opening pretty little packages? Anyways, back to May...the first day of the month is celebrated in different ways around the world.  A friend back in Texas leaves on doorsteps candy filled baskets, some celebrate in traditional clothing around a May pole, and here in Germany it is called Tag der Arbeit, or "Day of Work".  That's right folks, it's the German version of LABOR DAY!!! Meaning no work and thus causing 11 hours of UNINTERRUPTED SLEEP!

After waking from my deep May slumber I was itching to do something with the zucchini collecting in my fridge.  (You all wake up with first thoughts of zucchini right?!) What could be better than an old time favorite, zucchini bread?  OH wait, a "HEALTHY" version. Unfortunately, or fortunately, baked goods do not usually last more than a day around my house.  The great thing about this bread is that it is made with 3/4 a cup of honey instead of sugar.  I always buy local honey because it is thought to help with area allergies.  Thinking about the honey got me curious about trying almond extract instead of the normal vanilla.  I always love honey almond flavored sweets and it is one of my favorite lotion scents. So at the last minute I put in a teaspoon of pure almond extract.

When I opened the fridge, next to the zucchini I noticed a lone carrot on the verge of being a not so beautiful orange creature.  After I chopped up the zucchini in my miniature food processor I did the same thing to the carrot.  My thought being, if people put carrots in cakes why not try it in a bread? And this is how Zucchini Bread became Honey Almond Zucchini Carrot Bread.

Honey, Oil, Yogurt, Egg, Cinnamon, Baking Soda, Salt, Zucchini, Carrot, Flour, Vanilla Almond Extract

Chopped Zucchini and Carrots

The Wet Ingredients

The Flour Mixture Added to the Wet Ingredients

 Evenly Poured

 Baked Goodness

 Through out the house I could smell the honey as the bread baked in the oven.  The almond flavoring added a nice subtle aroma to each bite.  And when I heard my husband say with a mouthful "Oh. Wow." I knew this recipe was blog worthy.  Let me know if you give it a try and what you think.

Happy Labor Day,