This easy and moist zucchini carrot bread is perfect for a quick breakfast or a healthy snack. Packed with fresh zucchini, sweet carrots, and a hint of cinnamon, it’s a delicious way to enjoy nutritious ingredients. Plus, it’s versatile,you can add nuts or raisins for extra flavor. Perfectly spiced and baked to perfection, it’s irresistible!
Ingredients Needed
- 1 large egg
- ½ cup light brown sugar (packed)
- ⅓ cup coconut oil (liquid state; canola or vegetable oil may be substituted)
- ¼ cup granulated sugar
- ¼ cup sour cream (lite or Greek yogurt may be used)
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt (optional)
- 1 cup grated carrots (loosely packed, about 1 large or 2 medium peeled and trimmed carrots)
- 1 cup grated zucchini (loosely packed, about 1 medium/large zucchini)
- ½ cup walnuts or raisins (optional)
How To Make Zucchini Carrot Bread
- Preheat the Oven: Preheat your oven to 350°F. Prepare a 9×5-inch loaf pan by spraying it with floured cooking spray or greasing and flouring the pan.
- Mix Wet Ingredients: In a large bowl, whisk together the egg, brown sugar, coconut oil, granulated sugar, sour cream, vanilla extract, and cinnamon until fully combined.
- Add Dry Ingredients: Add the flour, baking powder, baking soda, and optional salt to the bowl. Gently stir with a spatula or spoon until just combined—be careful not to overmix.
- Fold in Veggies and Optional Add-ins: Fold in the grated carrots, grated zucchini, and optional walnuts or raisins. Stir gently until evenly mixed.
- Bake the Bread: Pour the thick batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 52 to 58 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Let the bread cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving. Optionally, serve plain or glaze with your favorite topping.
Recipe Tips
- Don’t Overmix: When combining the dry and wet ingredients, mix gently to avoid a dense loaf.
- Grate the Veggies Well: Make sure the carrots and zucchini are grated finely to ensure even baking and moisture.
- Check the Oven: Ovens vary in temperature, so check the bread at 52 minutes to prevent overbaking.
- Use Room Temperature Ingredients: Let the egg and sour cream come to room temperature before mixing to ensure a smooth batter.
- Cool Before Slicing: Let the bread cool completely to set the texture and prevent it from being too crumbly when sliced.
How To Store Leftovers
- Refrigerate: Let the bread cool to room temperature. Then, wrap it up or store it in an airtight container in the fridge for up to 5 days.
- Freeze: Cool the bread first. Wrap it tightly and freeze for up to 3 months. Thaw at room temperature for a few hours before serving.
Nutrition Fact
Serving Size: 1 slice (approximately 56 grams)
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 40mg
- Sodium: 170mg
- Potassium: 100mg
- Total Carbohydrate: 30g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 2g
More Recipes:
Zucchini Carrot Bread
Description
This easy and moist zucchini carrot bread is perfect for a quick breakfast or a healthy snack. Packed with fresh zucchini, sweet carrots, and a hint of cinnamon, it’s a delicious way to enjoy nutritious ingredients. Plus, it’s versatile,you can add nuts or raisins for extra flavor. Perfectly spiced and baked to perfection, it’s irresistible!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 350°F. Prepare a 9×5-inch loaf pan by spraying it with floured cooking spray or greasing and flouring the pan.
- Mix Wet Ingredients: In a large bowl, whisk together the egg, brown sugar, coconut oil, granulated sugar, sour cream, vanilla extract, and cinnamon until fully combined.
- Add Dry Ingredients: Add the flour, baking powder, baking soda, and optional salt to the bowl. Gently stir with a spatula or spoon until just combined—be careful not to overmix.
- Fold in Veggies and Optional Add-ins: Fold in the grated carrots, grated zucchini, and optional walnuts or raisins. Stir gently until evenly mixed.
- Bake the Bread: Pour the thick batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 52 to 58 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Let the bread cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving. Optionally, serve plain or glaze with your favorite topping.
Notes
- Don’t Overmix: When combining the dry and wet ingredients, mix gently to avoid a dense loaf.
- Grate the Veggies Well: Make sure the carrots and zucchini are grated finely to ensure even baking and moisture.
- Check the Oven: Ovens vary in temperature, so check the bread at 52 minutes to prevent overbaking.
- Use Room Temperature Ingredients: Let the egg and sour cream come to room temperature before mixing to ensure a smooth batter.
- Cool Before Slicing: Let the bread cool completely to set the texture and prevent it from being too crumbly when sliced.
Zucchini Carrot Bread
