Pumpkin Zucchini Carrot Bread

It felt a little fall-ish last week and I wanted to do some baking. I thought of making some pumpkin bread in my new mini loaf pans and then I decided to buy zucchini and make zucchini bread. I really could't make up my mind, so I got the idea of trying pumpkin zucchini bread. Well, I didn't have enough zucchini so I pulled some carrots out of the refrigerator and used some grated carrot too.

My mini-loaf experiment turned out pretty good. Big sister and I ate a whole mini loaf that afternoon but it tasted better the next day.

An added bonus of using carrots is that carrots are naturally pretty sweet so I decided to decrease the amount of sugar I would have used. If you don't want to use the agave or whole wheat flour, increase the sugar to 1 cup and use 2 cups of all purpose flour.

Pumpkin Zucchini Carrot Bread (4 mini loaves or 1 regular loaf)

1/2 c. vegetable oil
1/2 c. sugar
1/3 c. agave
3 large eggs
1 tsp. vanilla
1 c. grated zucchini
1 c. grated carrot
1 c. canned pumpkin puree
1 c. whole wheat flour
1 c. all purpose flour
1 T cinnamon
1 tsp. nutmeg
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt

Beat oil, sugar, agave, eggs and vanilla with a mixer until smooth, creamy and yellow. Then add the zucchini, carrot, and pumpkin and mix until well incorporated. In a separate bowl, mix the rest of the ingredients together with a whisk. Add to the wet ingredients until just combined, being careful not to overmix. Divide evenly among four greased mini loaf pans (or one regular sized loaf pan) and bake at 350 degrees for 25-35 minutes or until a tester comes out clean.