Get the Recipe: Easy Zucchini Carrot Bread
Sneak veggies into your baking with this easy zucchini carrot bread—tender, moist, subtly spiced, and perfect for summer garden harvests!
Ingredients
- ⅔ cup (156 ml) vegetable oil
- 2 large eggs, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup (100 g) finely shredded unpeeled zucchini, patted dry
- 1 cup (100 g) finely shredded carrot
Instructions
- Preheat oven to 375° F. Line a 8 1/2 inch by 4 1/2 inch loaf pan with parchment paper and set aside.
- In a medium bowl, mix together vegetable oil, eggs, granulated sugar, brown sugar and vanilla until well combined. Set aside.
- In a large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Add wet ingredients to the dry ingredients and stir until combined (be careful not to over mix). Add shredded zucchini and carrot, and stir until incorporated.
- Transfer batter into prepared loaf pan. Bake at 375° F for 50 to 60 minutes, or until a toothpick inserted in the center comes out with little to no crumbs.
- Cool loaf in the pan for 5 to 10 minutes then remove to a wire cooling rack to cool completely.
Notes
Pre-shredded carrots bought at the store have less moisture and flavor. It's best to shred the veggies yourself!
Store in an airtight container at room temperature for up to 5 days.
Serving: 1slice, Calories: 322kcal, Carbohydrates: 42g, Protein: 4g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 33mg, Sodium: 197mg, Potassium: 150mg, Fiber: 1g, Sugar: 22g, Vitamin A: 2212IU, Vitamin C: 3mg, Calcium: 37mg, Iron: 2mg