Sweet Zucchini Carrot Garden Bread
Experience the perfect balance of sweetness and wholesome goodness with this Sweet Zucchini Carrot Garden Bread! Bursting with the natural flavors of shredded zucchini and carrots, this moist and tender loaf is perfectly spiced with cinnamon and nutmeg, creating a warm and comforting treat. A hint of brown sugar adds depth, while optional add-ins like crunchy walnuts or chewy raisins elevate its texture and flavor. Easy to prepare and ready in just over an hour, this versatile bread is ideal for breakfast, a midday snack, or even a light dessert. Serve it plain or slathered with butter or cream cheese for a delightful way to savor the season’s freshest produce. Perfect for garden enthusiasts and home bakers alike, this recipe is a deliciously simple way to turn fresh vegetables into an irresistible homemade treat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (light or dark, packed)
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Zucchini (shredded, packed, excess moisture removed)
- 1 cup Carrots (shredded, packed)
- 2 pieces Eggs (large)
- 0.5 cup Vegetable oil (or melted coconut oil)
- 2 teaspoons Vanilla extract
- 0.25 cup Milk (any variety, or plant-based alternative)
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Raisins or dried cranberries (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a standard 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
In a separate large bowl, whisk the eggs until beaten. Then add the vegetable oil, vanilla extract, and milk. Mix until all wet ingredients are emulsified and smooth.
Fold the shredded zucchini and carrots into the wet ingredients, ensuring they are evenly distributed throughout the mixture.
Slowly pour the wet ingredient mixture into the dry ingredient bowl. Stir gently until just combined (do not overmix, as this can make the bread dense).
If using, fold in chopped walnuts or pecans and raisins or dried cranberries for added texture and flavor.
Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula if necessary.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Check at the 50-minute mark to avoid overbaking.
Once baked, remove the loaf pan from the oven and let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Slice and serve as is, or spread with butter or cream cheese for an extra indulgent treat. Store leftovers in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
Nutrition Facts
Calories |
4070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 2852 mg | 124% | |
| Total Carbohydrate | 609.1 g | 221% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 395.4 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 498 mg | 38% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2851 mg | 61% | |
*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.
