Zucchini Carrot Black Walnut Bread
Discover the perfect blend of wholesome vegetables and nutty indulgence with this Zucchini Carrot Black Walnut Bread recipe. Bursting with flavors from freshly shredded zucchini and carrots, this moist and tender quick bread is elevated by the earthy crunch of black walnuts and warm, aromatic spices like cinnamon and nutmeg. A balance of granulated and brown sugar gives it just the right sweetness, while a touch of vanilla enhances its cozy, homemade charm. Easy to prepare in just 20 minutes and baked to golden perfection, this loaf is ideal for breakfast, brunch, or a satisfying snack. Serve it plain, or pair it with a dollop of butter or cream cheese for an irresistible treat that’s as hearty as it is delicious. Perfect for seasonal baking or anytime you crave a comforting, nutrient-packed treat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 2 Large eggs
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 cup Zucchini (shredded, excess water removed)
- 1 cup Carrots (shredded)
- 0.5 cup Black walnuts (chopped)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk together until well blended.
In a separate medium bowl, whisk the eggs, vegetable oil, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold the shredded zucchini and carrots into the batter. Ensure they are evenly distributed.
Gently fold in the chopped black walnuts, reserving a few pieces to sprinkle on top for decoration if desired.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50–55 minutes or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the zucchini carrot black walnut bread on its own or with a smear of butter or cream cheese.
Nutrition Facts
Calories |
3532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.6 g | 203% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3695 mg | 161% | |
| Total Carbohydrate | 505.5 g | 184% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 290.5 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 386 mg | 30% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2229 mg | 47% | |
*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.
