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Zucchini Carrot Bread

Deliciously moist and sweet, this Zucchini Carrot Bread combines garden-fresh zucchini and carrots for a comforting treat.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups grated zucchini (squeeze out excess moisture)
  • 1 cup grated carrots
  • 2 large eggs Can be substituted with flax eggs for a vegan option.
  • 1/2 cup vegetable oil Can be swapped with melted coconut oil.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour Whole wheat can be used for a healthier option.
  • 1 cup brown sugar Or substitute with coconut sugar.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon Add a pinch of nutmeg for extra flavor.
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large mixing bowl, whisk together the brown sugar and eggs until well combined.
  3. Add the vegetable oil and vanilla extract to the mixture, blending it all together smoothly.
  4. In another bowl, combine the grated zucchini and carrots, then fold them into the wet ingredients.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  6. Gently add the dry mixture to the wet ingredients, stirring just until combined. Avoid overmixing.
Baking
  1. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  2. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve warm with butter or cream cheese. Can be frozen and thawed as needed.