Zucchini Carrot Bread
Looking for a healthy, moist loaf that combines fresh garden flavors? This Zucchini Carrot Bread comes together in under an hour and tastes like summer sunshine in every slice.
Ingredients
- 1 ¾ cups 220g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs
- ½ cup 100g granulated sugar
- ½ cup 100g brown sugar, packed
- ½ cup 120ml vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Add-Ins
- 1 cup 120g shredded zucchini, moisture squeezed out
- 1 cup 120g shredded carrots
- ½ cup chopped walnuts or pecans optional
- ½ cup raisins or dried cranberries optional
Instructions
- Heat oven to 350°F. Grease a 9x5-inch loaf pan with butter or nonstick spray, then line with parchment for easy removal.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly blended.
- Squeeze excess moisture from shredded zucchini using a clean kitchen towel—this keeps the bread from getting soggy. No towel? A mesh strainer works too.
- In another bowl, whisk eggs with yogurt, oil, and vanilla. Stir until smooth, then fold in zucchini and carrot.
- Pour wet ingredients into the dry. Gently fold with a silicone spatula—stir only until you no longer see streaks of flour.
- Sprinkle in nuts, raisins, or chips, gently tucking them into the batter.
- Transfer batter to prepared pan, smoothing the top with a spatula. Bake on center rack for 50–60 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Notes
Tips on ingredients: use firm zucchini (not mushy), grate carrots on the large holes for texture, and measure flour by spooning into the cup to avoid a dry loaf.
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