Zucchini Carrot Bread
User Reviews
4.6
Zucchini Carrot Bread
Description
Zucchini Carrot Bread combines grated zucchini and carrots with a spiced batter of eggs, sugars, coconut oil, sour cream, and vanilla. The dry ingredients include all-purpose flour, baking soda, baking powder, cinnamon, and optional salt, gently folded in to keep the batter tender. Optional walnuts or raisins add varied texture and flavor notes. The batter's thickness helps maintain a moist but not overly dense loaf. Baking at 350°F for about 52 to 58 minutes yields a golden, fully set bread with a tender middle and slightly crisp top.
The cinnamon enhances the natural sweetness of the vegetables, while sour cream aids moistness and tenderness. This bread serves well for breakfast, snack time, or mild dessert. Its vegetable content adds subtle nutrients and moisture without a strong vegetable taste, making it accessible to varied palates.
For best results, tent the loaf with foil near the end of baking to prevent excessive browning. Baking time will vary based on moisture content in the zucchini and carrots and oven variations. Cooling the bread before slicing helps it hold its shape and crumb. The bread stores well at room temperature for about a week or can be frozen for up to four months.
Ingredients
- 1 egg large
- ½ cup light brown sugar packed
- ⅓ cup coconut oil canola or vegetable may be substituted, liquid-state
- ¼ cup granulated sugar
- ¼ cup sour cream lite is okay; or Greek yogurt may be substituted, cup
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch salt optional and to taste
- 1 cup carrot laid loosely in cup and not packed (about 1 large/2 medium peeled and trimmed carrots, grated
- 1 cup zucchini laid loosely in cup and not packed(about 1 medium/large trimmed zucchini, grated
- ½ cup walnuts raisins, etc., optional
Instructions
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note – Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.
- In a large bowl, add the the egg, brown sugar, oil, sugar, sour cream, vanilla, cinnamon, and whisk to combine.
- Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
- Add the carrots, zucchini, optional walnuts or raisins, and fold gently to combine.
- Turn batter out into the prepared pan (it’s quite thick, this is what you want), smoothing the top lightly with a spatula.
- Bake for about 52 to 58 minutes (I baked 54 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with or glaze with
Notes
- At about 35 minutes into baking, loosely tent the loaf with foil to prevent over-browning on the top and sides.
- Bake until a toothpick comes out clean or with just moist crumbs; adjust baking time since moisture varies with vegetables and ovens.
- Cool the bread in the pan for 15 minutes before transferring to a wire rack to finish cooling.
- Store bread airtight at room temperature up to 5-7 days or freeze up to 4 months; refrigeration is optional but may dry the bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 19x5-inch loaf
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 172kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 16mg | 5% |
| Sodium | 87mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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