Ingredients
Scale
- 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
- Begin by washing and grating the zucchini and carrots. Squeeze out excess moisture using a clean towel.
- In a large bowl, whisk together flour, sugars, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat eggs, then stir in vegetable oil and vanilla extract. Add this mixture to the dry ingredients, mixing gently.
- Fold in the grated zucchini and carrots until evenly distributed.
- 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.
- 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.
- 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