Carrot Zucchini Loaves
Moist, flavorful, and packed with wholesome ingredients, these Carrot Zucchini Loaves are the ultimate homemade treat to satisfy your cravings while sneaking in a dose of veggies. Perfectly spiced with warm cinnamon and nutmeg, these loaves blend the natural sweetness of grated carrots and zucchini with the richness of brown sugar and vanilla. A touch of applesauce keeps them incredibly tender, while chopped walnuts or pecans (optional) add a delightful crunch. Whether you’re baking for breakfast, dessert, or an afternoon snack, this quick bread recipe is easy to prepare and comes together in under an hour. Enjoy these soft and hearty loaves fresh from the oven, or toast slices for a cozy treat with a dollop of cream cheese. A perfect choice for seasonal baking or year-round indulgence, these Carrot Zucchini Loaves are a must-try for home bakers.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 0.75 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1.5 cups grated zucchini (squeezed to remove excess moisture)
- 0.5 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease two 8x4-inch loaf pans or four mini loaf pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, and applesauce until well blended.
Add the eggs one at a time to the wet ingredients, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined (do not overmix).
Fold in the grated carrots and zucchini until evenly distributed. If using walnuts or pecans, gently mix them in at this stage.
Divide the batter evenly between the prepared loaf pans, smoothing the tops with a spatula.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaves from the oven and allow them to cool in the pans for 10 minutes. Then carefully transfer them to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
4195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.9 g | 277% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3777 mg | 164% | |
| Total Carbohydrate | 545.7 g | 198% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 333.4 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 390 mg | 30% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2459 mg | 52% | |
*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.
