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SPICED ZUCCHINI CARROT BREAD

Moist Spiced Zucchini Carrot Bread for Every Occasion

This Spiced Zucchini Carrot Bread offers a delightful blend of fresh zucchini and carrots with warm spices, making it perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 tsp Cinnamon Adjust according to taste.
  • 0.5 tsp Nutmeg Adjust to your liking.
  • 0.5 cups Coconut Oil Can be replaced with vegetable or canola oil.
  • 0.5 cup Sugar Reduce if you prefer a less sweet bread.
  • 0.5 cup Brown Sugar
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1.5 cups Shredded Zucchini Do not squeeze out moisture.
  • 1 cup Shredded Carrot
For the Mix-ins
  • 0.5 cups Chopped Walnuts Can be substituted with pecans or omitted.
  • 0.5 cups Dried Cranberries Substitute with raisins or omit.
  • 1 tbsp Zest of One Orange Lemon zest can be used as an alternative.

Equipment

  • Loaf Pan
  • mixing bowls
  • whisk
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a greased 9 x 5 x 3 loaf pan or muffin tins.
  2. In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well incorporated.
  3. In a separate bowl, beat the eggs and mix in the sugars, coconut oil, and vanilla extract until smooth.
  4. Combine the wet mixture with the dry ingredients, folding gently until just combined. Add shredded zucchini and carrots, mixing until smooth.
  5. Fold in chopped walnuts, dried cranberries, and orange zest to the batter.
  6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
  7. Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 400IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

For best results, use a ceramic or nonstick loaf pan and avoid squeezing moisture from the zucchini.

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