Moist Zucchini Carrot Bread Recipe – Delicious & Easy
Craving a delightful treat that’s both healthy-ish and incredibly satisfying? This Moist Zucchini Carrot Bread is exactly what you need! Packed with wholesome vegetables and warm spices, every slice is a burst of flavor and a testament to how delicious baking with veggies can be. It’s surprisingly easy to whip up, making it perfect for breakfast, a snack, or even a light dessert.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil (or unsweetened applesauce for a lighter version)
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium, squeezed of excess moisture)
- ¾ cup grated carrots (about 2 medium)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line with parchment paper leaving an overhang on the sides for easy removal.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg (if using), and salt until well combined.
- In a separate medium bowl, whisk together the eggs, vegetable oil (or applesauce), and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula or spoon until just combined. Be careful not to overmix; a few lumps are fine.
- Gently fold in the grated zucchini, grated carrots, and chopped walnuts/pecans (if using) until evenly distributed.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes before carefully removing it and transferring it to a wire rack to cool completely before slicing and serving.
