Description
Bake a moist, flavorful Zucchini Carrot Bread. This simple recipe turns garden veggies into a comforting treat. Perfect for breakfast or a snack.
Ingredients
Scale
- Dry Essentials:
- 2 cups (240g) All-Purpose Flour
- 1 cup (200g) Granulated Sugar
- 1/2 cup (110g) Packed Light Brown Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Salt
- Wet Binders:
- 2 Large Eggs, at room temperature
- 1/2 cup (120ml) Vegetable Oil
- 2 teaspoons Vanilla Extract
- Garden Goodness:
- 1 1/2 cups (about 2 medium) Shredded Zucchini, squeezed of excess water
- 1 cup (about 2 medium) Shredded Carrots
- Optional Extras:
- 1/2 cup Chopped Walnuts or Pecans
Instructions
- Prepare Your Baking Setup:: First things first, get that oven preheating to 350°F (175°C). While it’s warming up, grab a 9×5 inch loaf pan. I usually grease it with a bit of butter or cooking spray, then dust it lightly with flour. Tap out any excess. I once forgot the flour and had to literally pry the Zucchini Carrot Bread out in sad, broken pieces. Not ideal!
- Combine the Dry Ingredients:: In a large bowl, whisk together your all-purpose flour, both granulated and brown sugars, baking soda, baking powder, ground cinnamon, nutmeg, and salt. Give it a good whisk until everything is evenly combined. Make sure there are no lumps, especially with the brown sugar; those little clumps can mean uneven baking in your Zucchini Carrot Bread.
- Mix the Wet Ingredients:: In a separate, medium-sized bowl, whisk together the large eggs, vegetable oil, and vanilla extract. You’re looking for it to be just combined, no need to go wild. This mixture will bring all that lovely moisture and richness to our Zucchini Carrot Bread.
- Fold in the Veggies & Combine Wet to Dry:: Pour the wet ingredients into the dry ingredients. Stir just until they’re mostly combined – don’t overmix! Then, gently fold in your shredded zucchini and carrots. This is where I sometimes get too excited and overmix, which can make the Zucchini Carrot Bread tough. Just enough to incorporate!
- Bake Your Zucchini Carrot Bread:: Pour the batter into your prepared loaf pan. Smooth the top with a spatula if you like. Pop it into the preheated oven and bake for about 50-60 minutes. The smell that fills your kitchen at this point? Oh, it’s heavenly! It’ll be a beautiful golden brown on top.
- Check for Doneness & Cool:: To check if your Zucchini Carrot Bread is done, insert a toothpick into the center. If it comes out clean, you’re good to go! Let it cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely. Honestly, I always sneak a slice when it’s still warm, it’s just the absolute best.