5 from 6 votes
Homemade Zucchini Carrot Bread
This homemade zucchini carrot bread is soft, moist and flavorful! It has the perfect balance of sweet and spice.
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings:
10
servings
Calories:
255 kcal
Course:
Dessert, Breakfast, Snacks, Brunch
Cuisine:
American
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 pinch nutmeg
- 1 large egg
- 1 large egg yolk
- ½ cup brown sugar lightly packed
- ¼ cup honey
- ½ cup butter melted; or oil
- 1 teaspoon vanilla
- ½ cup carrot finely shredded
- ½ cup zucchini finely shredded
- ¼-⅓ cup walnuts coarsely chopped
Instructions
- Pre-heat oven to 350F/180C. Grease and flour, spray or line a 8-9 inch / 20 -23 cm loaf pan with parchment paper.
- In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda, salt and nutmeg. Set aside.
- In a large bowl beat the egg and the yolk 1-2 minutes, gradually add the sugar and honey and beat, add the melted butter and vanilla and beat, stir in the carrots and zucchini, add the whisked ingredients and stir just to combine, approximately 13-14 stirs no more, stir in the nuts for 2-3 turns.
- Pour the batter into the prepared loaf pan and bake 40-55 minutes or until a toothpick comes out clean. Enjoy!
Cup of Yum
Notes
- No, there is no need to squeeze any excess moisture from the zucchini in this recipe for zucchini carrot bread. It adds moisture to the quick bread.
- No, there is no need to take the skin off the zucchini for this zucchini bread with carrot. The skin is so thin it will melt into the bread and not affect the texture at all.
- This homemade zucchini and carrot bread will keep at room temperature in an airtight container for up to two days. After that, I move it to the refrigerator due to the moist veggies in the bread.
- You can also freeze the bread for up to 6 months. I like to wrap the loaf in plastic wrap then in foil and place in a freeze safe bag. You can also store it in individual slices. Thaw in the refrigerator.
Nutrition Information
Calories
255kcal
(13%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.4g
(20%)
Cholesterol
61mg
(20%)
Sodium
203mg
(8%)
Potassium
122mg
(3%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
1418IU
(28%)
Vitamin C
2mg
(2%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 255
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 61mg | 20% |
| Sodium | 203mg | 8% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 1418IU | 28% |
| Vitamin C | 2mg | 2% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.