Wednesday, September 26, 2012

New Hampshire Fall Weekend & Zucchini Carrot Nut Bread

This is where I spent last weekend with my husband - at the beautiful Mount Washington Hotel.  We had been there with all the girls about 18 years ago but decided to go back by ourselves for a little fun in the woods.  The leaves are just starting to turn so I am sure it will be gorgeous there for a few more weeks.  The  mornings were in the mid 30's but during the daytime the temperatures got into the high 60's.  

This is the view from the hotel looking at the White Mountains in the Presidential Range.  The mountains are 6 miles away from the hotel.  Mount Washington is the highest mountain in the range at 6,288 ft.

We took this cog railroad up to the top of Mount Washington.  It takes an hour to get to the top on the train and the view is amazing.  They have an observation building at the top with a weather station and a gift shop.  It was such a beautiful day we decided it would be more fun to climb down the mountain instead of taking the train down. Five hours later we made it to the bottom with feet and legs that were a little sore. We had so much fun we want to go back and climb up the mountain on a different trail.

These are the hotel decorations as you pull up to front door.  It just puts you in the "fall" mood.

I brought this Zucchini Carrot Nut bread with us for the 6 hour car ride.  I found this recipe on

3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp grated nutmeg
1-1/2 cups sugar
3 beaten eggs
1 cup vegetable oil
1 cup grated zucchini
1 cup grated carrot
1 cup chopped walnuts

Preheat oven to 350 degrees.  Spray two 9x5 loaf pans with PAM.  Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl.

Add sugar and blend.  Mix the eggs with the oil and add that to the flour mixture.  Mix again.  Mix the zucchini, carrots and walnuts.  Add and mix in.

Pour this into two greased loaf pans and bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean.  Let cool before slicing.

Enjoy!  Susan

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  1. It was fun seeing the pics from NH! I am from Mass we lived right on the New Hampshire border. The White Mountains are beautiful in the fall and there is a really good outlet mall there!

  2. Susan,
    This looks scrumptious! I love zucchini/carrot bread. I can't wait to try this recipe at home :) Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share next week. Have a great weekend.

  3. This sounds fabulous! My favorite breads are carrot and zucchini, so this has to be good. Thanks for sharing on Foodie Friends Friday. Please come back Sunday and vote!

  4. I love New England in the fall, there is no place like it. Your Zucchini Bread is a prefect way to introduce fall, it looks great! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. That bread looks marvelous!! We've been to the top of Mount Washington also, several years ago right at this time of year also. We didn't stay in the Mount Washington Hotel. That looks like an experience by itself! Gotta check that out. Take care, Linda

  6. Oh wow, this look absolutely delicious! Thank you so much for sharing!


  7. This bread looks delicious! Thanks so much for sharing at Mom On Timeout!

  8. What a great combo of flavors in the bread!! Thanks so much for linking to MTM Mondays!!

  9. What an incredible looking bread...I love that you paired carrot with zucchini!!!

  10. This bread is so good! Thanks for the recipe!


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