Description
A delightful Spiced Zucchini Carrot Bread that is easy to make and full of flavor.
Ingredients
Scale
- 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
- 1/2 cup coconut oil (softened or melted, can also sub vegetable or canola oil)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup shredded zucchini
- 1/2 cup shredded carrot
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- Zest of one orange
Instructions
- Preheat oven to 350 degrees and prepare a 9 x 5 x 3 loaf pan with butter or cooking spray. Note, you can also make this into muffins. Prepare a muffin tin with cooking spray or liners.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
- In another bowl, beat together eggs, sugar, oil and vanilla. Combine wet ingredients with dry. Mixture will be thick and hard to stir.
- Add in zucchini and carrots and stir until incorporated into batter. It should become more mixable at this point.
- Add in walnuts, dried cranberries and orange zest and stir to combine.
- Bake for 50-60 minutes (loaf), 18-22 minutes (muffins), or until a wooden toothpick comes out clean. Start checking the bread early. Baking times will vary depending on your oven.
- Let cool in pan for 10-15 minutes and then invert and place on a wire rack to cool completely.
Notes
- This bread can also be made as muffins.
- Check the bread early while baking to prevent overcooking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg