Zucchini Carrot Bread (One-Bowl)
User Reviews
5
Zucchini Carrot Bread (One-Bowl)
Description
Zucchini Carrot Bread (One-Bowl) starts with a blend of white whole wheat flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg. Sugar, eggs, vanilla, olive oil, and applesauce are combined with the dry ingredients before folding in grated zucchini and carrot. The batter is thick and textured with the shredded vegetables distributed evenly.
The bread is baked in two loaf pans until a toothpick comes out mostly clean, resulting in moist, tender loaves with warm spice and a soft crumb. The grated vegetables add moisture and subtle earthiness without dominating the flavor. The option to add cream cheese frosting adds a tangy contrast and additional richness, making the bread suitable for breakfast or a light dessert.
Careful attention to ingredient ratios and baking time ensures a balanced loaf. Adjusting the coarseness of grated vegetables affects the bread's appearance but not the flavor. This recipe can accommodate flour substitutes and added nuts, allowing some customization.
Storing the bread airtight at room temperature preserves freshness for several days. Checking doneness frequently helps prevent overbaking and dryness. The recipe is a straightforward vegetable bread that is more approachable due to the one-bowl mixing method.
Ingredients
- 3 cups white whole wheat flour see notes
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp table salt
- 2 tsp ground cinnamon
- 1 tsp ginger
- 1 tsp ground nutmeg
- 1 ½ cups sugar
- 3 large egg
- 2 tsp vanilla extract
- ½ cup olive oil
- ½ cup applesauce
- 2 cups zucchini grated, lightly packed
- 2 cups carrot grated, lightly packed
Optional Cream Cheese Frosting
- ½ cups butter softened
- 16 oz cream cheese softened
- 1 tsp vanilla extract
- 1 lb powdered sugar
Instructions
- Preheat oven to 350F, with rack on lower middle position. Grease two 9x5 loaf pans and set aside.
- In a large bowl, gently whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until incorporated. Add the sugar and whisk to combine.
- Make a well in the center and add the eggs into the well; lightly beat eggs. Add vanilla, oil, and applesauce to the bowl. Whisk/stir to combine ingredients well (batter will be very thick, which is fine.)
- Stir in the zucchini and carrots, using a wooden spatula to fully incorporate the batter.
- Use rubber spatula to transfer batter evenly into your two greased loaf pans. Bake about 35-45 minutes or until a toothpick inserted in center of loaves comes out with a few tender crumbs attached.
- Let finished loaves cool completely in pans set on a wire rack at room temp. Once cool, run a thin knife around edges of pan and release the loaves onto serving plates or cutting board.
- Make Cream Cheese FrostingCombine butter, cream cheese, and vanilla. Beat well. Add sugar gradually and beat well. If too thick, add small amount of milk. If too thin, add small amounts of sugar until desired consistency is reached. Frosting naturally thickens and firms up as it sits. Transfer frosting into a Ziploc plastic baggie, press out the air, and seal. Snip a tiny hole in the corner and drizzle frosting over cooled bread.
Notes
- You can substitute half or all-purpose flour for whole wheat flour depending on your preference.
- Grate zucchini and carrots finely for a smoother texture or coarsely for visible vegetable pieces without altering flavor.
- Check the bread every 5 minutes towards the end of baking to avoid overcooking, as oven temperatures vary.
- Adding chopped walnuts or pecans to the batter adds extra crunch and flavor if desired.
- For a richer option, top the cooled loaves with a cream cheese frosting made from softened cream cheese, butter, vanilla, and powdered sugar.
- Store bread airtight at room temperature for several days to maintain moisture and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 38.2g | 13% |
| Protein | 4.4g | 9% |
| Fat | 8.6g | 13% |
| Saturated Fat | 1.4g | 7% |
| Cholesterol | 34.9mg | 12% |
| Sodium | 177.2mg | 7% |
| Fiber | 3.2g | 13% |
| Sugar | 20.4g | 41% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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