Description
A moist and flavorful quick bread featuring grated carrots and zucchini, perfect for a healthy snack or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1 cup grated zucchini, squeezed dry
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, beat the sugar and eggs until well combined.
- Gradually whisk in the vegetable oil and vanilla extract.
- Add the grated carrots and zucchini to the wet ingredients. Stir until just combined.
- Add the dry ingredients to the wet ingredients. Mix until just combined; do not overmix.
- Fold in the chopped nuts, if using.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure your zucchini is well-drained of excess moisture to prevent a soggy bread.
- For a sweeter bread, you can add 1/4 cup of raisins.
- This bread freezes well. Wrap tightly in plastic wrap and then aluminum foil.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: carrot zucchini bread, quick bread, vegetable bread, sweet bread, moist bread, cinnamon bread