Moist Zucchini Carrot Bread Recipe – Easy & Delicious

Craving a wholesome, satisfying treat that’s also incredibly simple to make? This Moist Zucchini Carrot Bread is exactly what you need! Packed with hidden veggies, warm spices, and a delightful sweetness, it’s perfect for breakfast, a snack, or even dessert. Get ready to bake a truly delicious loaf that everyone will adore.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil (or canola oil)
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini (about 1 medium zucchini), excess moisture squeezed out
• 1 cup grated carrots (about 2 medium carrots)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins or chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. In a separate medium bowl, combine the granulated sugar, vegetable oil, beaten eggs, and vanilla extract. Mix well until smooth.
4. Pour the wet ingredients into the dry ingredients. Mix with a spoon or spatula until just combined. Do not overmix.
5. Gently fold in the grated zucchini, grated carrots, and optional walnuts/pecans and raisins/chocolate chips until evenly distributed.
6. Pour the batter into the prepared loaf pan and spread evenly.
7. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
9. Slice and serve warm or at room temperature. Enjoy!