Description
This Spiced Zucchini Carrot Bread is a moist, flavorful loaf combining the earthiness of zucchini and carrots with warm spices like cinnamon and nutmeg. Enhanced with crunchy walnuts, tart dried cranberries, and bright orange zest, this bread is perfect for breakfast or a wholesome snack. Simple to prepare and baked to golden perfection, it offers a delightful balance of texture and taste.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
Wet Ingredients
- 1/2 cup coconut oil (softened or melted, or substitute vegetable or canola oil)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Fresh Produce
- 1 cup shredded zucchini
- 1/2 cup shredded carrot
- Zest of one orange
Add-ins
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9 x 5 x 3 inch loaf pan with butter or cooking spray. Alternatively, you can prepare a muffin tin with liners or spray for individual muffins.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg to ensure even distribution of leavening agents and spices. Set this mixture aside.
- Combine Wet Ingredients: In a separate bowl, beat together the eggs, sugar, coconut oil (or substitute oil), and vanilla extract until well blended.
- Form Batter: Gradually add the dry ingredients to the wet mixture. The batter will initially be thick and stiff, making it somewhat difficult to stir at this stage.
- Add Vegetables: Fold in the shredded zucchini and shredded carrots. This addition will loosen the batter and make it easier to combine.
- Incorporate Add-ins: Gently stir in the chopped walnuts, dried cranberries, and orange zest until evenly distributed throughout the batter.
- Bake the Bread: Pour the mixture into the prepared loaf pan. Bake for 50-60 minutes or until a wooden toothpick inserted into the center comes out clean. If making muffins, bake for 18-22 minutes. Oven times may vary, so begin checking doneness a few minutes early.
- Cool: Allow the bread to cool in the pan for 10-15 minutes. Then invert and transfer to a wire rack to cool completely before slicing and serving.
Notes
- You can substitute vegetable or canola oil for coconut oil if preferred.
- This recipe can be made into muffins by using a muffin tin; adjust baking time accordingly.
- Ensure zucchini and carrots are well shredded to incorporate evenly and maintain moisture.
- Check the bread starting at 50 minutes to avoid overbaking; ovens vary.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
