Simple & Delicious Zucchini Carrot Bread

Simple & Delicious Zucchini Carrot Bread 🥕🍞✨

1. Introduction

If you’re searching for a wholesome, moist zucchini bread that’s bursting with fresh flavors, look no further than this Zucchini Carrot Bread. Combining the natural sweetness of carrots with the tender moisture of zucchini, this bread is perfect for breakfast, snack time, or even as a healthy dessert. Its easy-to-make recipe ensures you get a delicious treat with minimal fuss. Plus, it’s a fantastic way to use up those extra zucchinis and carrots from your garden or grocery haul!

2. Ingredient List for Zucchini Carrot Bread

  • 2 cups grated zucchini
  • 2 cups grated carrots
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract

3. Step-by-Step Instructions to Make Moist Zucchini Bread

Prepare the Vegetables

Begin by washing and grating the zucchini and carrots using a Fullstar Ultimate Veggie Prep Master to make the process quick and effortless. Squeeze out excess moisture from grated vegetables using a clean kitchen towel or paper towels for a more moist bread.

Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. These spices add a delightful aroma and depth to your wholesome carrot bread.

Combine Wet Ingredients

In another bowl, beat the eggs, then stir in the vegetable oil and vanilla extract. Gradually add this mixture to the dry ingredients, stirring gently to combine the batter thoroughly.

Incorporate Vegetables

Fold the grated zucchini and carrots into the batter until evenly distributed. This ensures each slice of moist zucchini bread is packed with flavor and nutrients.

Bake the Bread

Pour the batter into a greased or parchment-lined loaf pan. Place in a preheated oven at 350°F (175°C) and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.

4. Tips for Best Results & Storage

For extra moisture, consider adding a splash of apple sauce or Greek yogurt into the batter. To keep your moist zucchini bread fresh, store slices in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. You can also freeze slices for longer storage—just wrap tightly in plastic wrap and aluminum foil.

5. Serving Suggestions for Healthy Carrot Bread

Enjoy your Zucchini Carrot Bread plain, or spread with a bit of cream cheese or almond butter for added richness. Pair it with a hot cup of tea or coffee for a delightful snack or breakfast. For a nutritious twist, serve with fresh berries or a dollop of Greek yogurt on the side.

6. Frequently Asked Questions about Zucchini Carrot Bread

Can I substitute gluten-free flour?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture might vary slightly, but it will still turn out moist and delicious.

How can I make this bread vegan?

Replace eggs with flaxseed or chia seed eggs (1 tablespoon ground seeds mixed with 3 tablespoons water). Use a vegan-friendly oil, and opt for maple syrup instead of sugar if desired.

What is the prep time?

The entire process takes approximately 15-20 minutes to prepare, with a baking time of about 55-65 minutes. Overall, expect to enjoy freshly baked wholesome carrot bread in under 1.5 hours.

7. Kitchen tools that you might need for this recipe

8. Conclusion

This Simple & Delicious Zucchini Carrot Bread recipe is a fantastic way to enjoy a moist, wholesome treat that is packed with nutrients and flavor. Perfect for breakfast or a quick snack, it’s easy to customize with your favorite spices or add-ins. Try baking a batch today and treat your family to this flavorful, nutritious bread that’s guaranteed to become a staple in your baking repertoire.

Print
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A freshly sliced zucchini and carrot bread loaf with golden-brown crust, revealing moist, speckled interior with shredded zucchini and carrots visible, presented on a rustic wooden cutting board with a slice slightly elevated to showcase the texture.

Simple & Delicious Zucchini Carrot Bread

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Enjoy the wholesome and moist Zucchini Carrot Bread, a perfect healthy treat bursting with fresh flavors. Made with grated zucchini and carrots, this easy-to-make bread is ideal for breakfast, snacks, or even as a nutritious dessert. Loaded with natural sweetness and spices, it’s a delicious way to use up garden vegetables and indulge without guilt.

  • Total Time: 70-80 minutes
  • Yield: 10-12 slices

Ingredients

  • 2 cups grated zucchini
  • 2 cups grated carrots
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Begin by washing and grating the zucchini and carrots. Squeeze out excess moisture using a clean towel.
  2. In a large bowl, whisk together flour, sugars, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, beat eggs, then stir in vegetable oil and vanilla extract. Add this mixture to the dry ingredients, mixing gently.
  4. Fold in the grated zucchini and carrots until evenly distributed.
  5. Pour batter into a greased or parchment-lined loaf pan. Bake at 350°F (175°C) for 55-65 minutes, until a toothpick comes out clean.
  6. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Notes

  • Consider adding a splash of apple sauce or Greek yogurt for extra moisture.
  • Store slices in an airtight container at room temperature for 2 days or refrigerate for up to a week.
  • Wrap tightly and freeze slices for longer storage.
  • Author: Serena Miller
  • Prep Time: 15 minutes
  • Cook Time: 55-65 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (about 1/10 of loaf)
  • Calories: 180 Kcal
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 30mg

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