Carrot Zucchini Bread
This Carrot Zucchini Bread combines the rich, natural sweetness of carrots and the moist texture of zucchini in a delicious loaf that's perfect for breakfast, snacks, or dessert. With aromatic spices like cinnamon and nutmeg, this bread is comforting and nutritious. It's an easy-to-make recipe that can be customized with add-ins like nuts or chocolate chips. Perfect for any occasion, this moist, fluffy loaf will quickly become a family favorite.
Equipment
- 1 loaf pan (9x5 inches)
- 1 Grater (for carrots and zucchini)
- 2 Mixing Bowls
- 1 Whisk
- 1 Spatula
- 1 Measuring Cups and Spoons
- 1 Oven
Ingredients
- 1 ½ cups 190g All-purpose flour (or whole wheat flour)
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- ½ tsp Ground nutmeg
- ½ tsp Salt
- 2 Large eggs
- ½ cup 120g Brown sugar (or honey/maple syrup)
- ½ cup 120ml Vegetable oil (or melted coconut oil)
- 1 tsp Vanilla extract
- 1 ½ cups 180g Grated carrots (about 2 medium carrots)
- 1 ½ cups 180g Grated zucchini (about 1 medium zucchini)
Optional: ½ cup (60g) Walnuts or pecans, chopped
Optional: ½ cup (75g) Raisins or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
- Grate the carrots and zucchini. Squeeze out excess moisture from the zucchini with a clean towel or cheesecloth.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk the eggs, then add the brown sugar, vegetable oil, and vanilla extract. Mix until smooth.
- Combine the wet and dry ingredients together and mix until just combined. Avoid overmixing.
- Fold in the grated carrots and zucchini, ensuring even distribution. If using, add walnuts, pecans, raisins, or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Moisture levels: Be sure to squeeze the zucchini well to prevent excess moisture in the batter.
- Flour options: For a gluten-free version, use a gluten-free flour blend.
- Add-ins: Customize the bread with your favorite nuts, dried fruits, or even chocolate chips.
- Storage: Store the bread in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.
- Make it vegan: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of eggs.
