Carrot Zucchini Bread
Delightfully moist and packed with wholesome flavors, this Carrot Zucchini Bread is a must-try treat that combines two powerhouse veggies in one delectable loaf. Perfectly spiced with warm notes of cinnamon and nutmeg, this quick bread recipe strikes a lovely balance between sweetness and earthiness, thanks to the blend of granulated and brown sugar. The addition of unsweetened applesauce keeps it light and tender, while optional nuts or raisins deliver a delightful texture contrast. Ideal for breakfast, snack time, or dessert, this versatile recipe is easy to prepare and makes a fabulous way to use up fresh zucchini and carrots. Serve it warm with a smear of butter or enjoy it as-is for a healthier option—this carrot zucchini bread will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 0.75 cup brown sugar, packed
- 3 large eggs
- 0.5 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1.5 cups zucchini, shredded and squeezed dry
- 1.5 cups carrots, shredded
- 0.5 cup optional chopped nuts or raisins
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar and brown sugar. Add the eggs and beat until smooth. Mix in the vegetable oil, applesauce, and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
Fold in the shredded zucchini, shredded carrots, and optional nuts or raisins, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
4149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.6 g | 247% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2981 mg | 130% | |
| Total Carbohydrate | 572.6 g | 208% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 335.9 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 576 mg | 44% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3271 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
