Zucchini Carrot Bread
Sometimes the best ingredients come from the most unexpected places, and this Zucchini Carrot Bread is proof of just that. Full of vegetables found in your summer garden, this recipe is nutritious, delicious, and picky-eater approved!
Ingredients
- ½ cup avocado oil or canola, grapeseed, or coconut oil
- ½ cup unsweetened applesauce
- ¼ cup vanilla or plain Greek yogurt
- 2 large eggs brought to room temperature
- 2 teaspoons pure vanilla extract
- ⅔ cup packed light brown sugar or 1 cup of pure cane sugar instead of the white and brown sugar
- ⅓ cup white sugar
- 1 ½ cup shredded zucchini
- 1 cup shredded carrots preferably fresh-shredded
- 2 cup (250g) all-purpose flour or whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- 3 tablespoons turbinado cane sugar or sanding sugar
Instructions
- Preheat the oven to 350°F and move the baking rack to the center of the oven. Grease a loaf pan with non-stick cooking spray or softened butter.
- In a large mixing bowl, whisk the oil, applesauce, yogurt, eggs, vanilla extract, brown sugar, and white sugar until combined.
- Add the zucchini to a tea towel or a few pieces of paper towel. Fold up the towel and squeeze out the excess water.
- Add the shredded carrots and zucchini to the wet ingredients and stir in until well combined.
- In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice until well combined.
- Add the dry ingredients to the wet ingredients. Fold in until just combined.
- Pour the batter into the prepared baking pan.
- Bake the zucchini carrot bread for 55-70 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Cool the bread on wire cooling racks until room temperature. Remove from the pan, slice, and enjoy with a brush of butter, coconut oil, or apple butter!
Notes
Storage Directions
- Refrigerating: Store the carrot zucchini bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
- Freezing: Store in a freezer-safe container for up to 3 months in the freezer. Defrost for 30-60 minutes at room temperature.
- Squeeze out all the extra liquid from the shredded zucchini. We want our zucchini carrot bread to be moist, but not soggy and wet. Fold the shredded zucchini into a tea towel or a few paper towels and squeeze until the extra water is removed.
- Accurately weigh/measure the flour. Accurately measuring the flour is key to a perfect bake and avoiding a heavy batter. I prefer using a food scale for accuracy. You can also scoop the flour into the cups, leveling off the top, rather than scooping the flour directly into the measuring cup, which can actually add up to 15% of the flour to the recipe.
- Do not overmix. This is a common mistake. Instead of risking an overmixed batter, gently fold the ingredients together to avoid a dense bread.
Nutrition
Serving: 1slice (1/12 of the loaf)Calories: 254kcalCarbohydrates: 38gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 27mgSodium: 176mgPotassium: 181mgFiber: 3gSugar: 23gVitamin A: 1547IUVitamin C: 3mgCalcium: 53mgIron: 1mg
Tried this recipe?Let us know how it was!
