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Zucchini Carrot Bread

A cozy and flavorful blend of zucchini and carrots, this moist bread is perfect for breakfast or as a delightful snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 212
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour for a nuttier flavor
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
Wet Ingredients
  • 2 large eggs
  • 1 cup granulated sugar or coconut sugar for a healthier option
  • 1/2 cup vegetable oil can substitute with applesauce for less fat
  • 1 teaspoon vanilla extract
Main Ingredients
  • 1 cup grated zucchini make sure to squeeze out excess moisture
  • 1 cup grated carrots

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt.
  3. In a separate bowl, beat the eggs, then mix in the granulated sugar, oil, and vanilla extract until well-combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Gently fold in the grated zucchini and carrots.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  3. Once baked, let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

This bread is great for breakfast or as a snack. Feel free to add nuts or dried fruits for variation. Store wrapped tightly for up to 3 days, or freeze for longer storage.