"Kitchen Sink" Zucchini Bread in Recipes/Meal Planning/Food Pictures

2 c AP flour

2 large eggs

1 1/4 c grated carrots (about 3 medium carrots)

1 c grated zucchini (1 medium zucchini)

1/3 c sugar

1/3 c olive oil

Zest of 2 large lemons

Juice of 1 large lemon**

1/2 tsp baking powder

1/2 tsp baking soda

Mix flour, sugar, baking powder, and baking soda. Add in remaining ingredients. Bake in a standard floured loaf pan at 350 for about an hour*

*I have a very wonky oven, and I had to bake at around 325 for about 45 minutes. So I can't guarantee the baking times if you wanted to try this recipe, I recommend going low and slow because it's a dense, thick bread and the inside needs time to cook! The olive oil also makes the bread more susceptible to burning, so keep an eye on things.

**I hate recipes that call for a perishable ingredient but don't use the entire ingredient. You can add the zest of one lemon if you don't want to waste the second lemon, or you can store the lemon in the fridge, so long as you don't grate the lemon zest down to the pure white part of the lemon. I sliced my second lemon and put the slices in a pitcher of water with sliced cucumbers for fancy ass drinking water. You can also add the lemon slices to vegetables for roasting, lemonade, tea, chicken or fish dishes, or juice the lemon and store the juice for all your lemon-y needs.