Zucchini Carrot Bread is a moist, flavorful loaf that combines the healthful benefits of fresh vegetables with the comforting taste of homemade bread. This delightful recipe incorporates grated zucchini and carrots, which not only add natural sweetness and moisture but also enhance the bread’s nutritional value. Infused with a blend of cinnamon and nutmeg, this bread offers a subtle warmth and spice that pairs beautifully with the earthiness of the vegetables. It’s perfect for breakfast, as a snack, or even as a sweet treat with tea or coffee. Zucchini Carrot Bread can also be a clever way to encourage kids (and adults alike) to enjoy their veggies in a delicious and unexpected way.
Recipe: Zucchini Carrot Bread
Ingredients:
- 2 cups all-purpose flour
- 1 1/4 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup grated zucchini (squeezed and drained of excess moisture)
- 1 cup grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Grease and flour two 9×5 inch loaf pans.
- Combine Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Mix Wet Ingredients:
- In another bowl, beat the eggs with the vegetable oil and vanilla extract until well combined.
- Add Vegetables:
- Stir the grated zucchini and carrots into the wet mixture. Mix well to ensure even distribution.
- Combine Mixtures:
- Add the wet ingredients to the dry ingredients, stirring just until moistened. Fold in the nuts if using. Avoid overmixing to keep the bread tender.
- Bake:
- Divide the batter evenly between the prepared loaf pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
- Cool and Serve:
- Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve the bread warm or at room temperature.
Zucchini Carrot Bread is a versatile, easy-to-make recipe that’s deliciously satisfying. Whether you enjoy it plain, buttered, or with a spread of cream cheese, it’s sure to become a favorite in your baking rotation. This bread also freezes well, so you can double the batch and save a loaf for later, ensuring you have a quick, tasty snack or breakfast option on hand.
