Description
This Spiced Zucchini Carrot Bread is a delightful combination of warm spices, moist zucchini, sweet carrots, and crunchy nuts. Perfect for breakfast or as a snack, this flavorful quick bread is easy to make and freezes well for future enjoyment.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 2 teaspoons pure vanilla extract
Mix-Ins:
- 1 cup shredded zucchini (excess moisture squeezed out)
- 1 cup shredded carrot
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- Prepare dry ingredients: In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Mix wet ingredients: In a large bowl, whisk eggs, vegetable oil, granulated sugar, brown sugar, and vanilla. Add zucchini and carrot.
- Combine ingredients: Gently fold in the dry ingredients until just combined. Add nuts if desired.
- Bake: Pour batter into the pan and bake for 50-60 minutes until a toothpick comes out clean.
- Cool and serve: Allow the bread to cool before slicing and serving.
Notes
- For added moisture and flavor, consider adding ½ cup drained crushed pineapple to the batter.
- This bread freezes well; wrap tightly for up to 3 months of storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread, Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
