Zucchini Carrot Bread

Course: Bread, Breakfast, Snack

Cuisine: American

Keyword: quick bread, zucchini bread

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

Calories: 378kcal

Author: Malinda Linnebur

Fall in love with this easy and flavorful zucchini carrot bread! In my house, fall not only means sweater weather but also baking season. After all, what’s better than snuggling up in your favorite fluffy sweater and enjoying some delicious baked goods? Whip up some zucchini bread with carrot and enjoy as the spiced aromas fill your kitchen!

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Ingredients

2 cups (225g) all purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
1¼ teaspoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
¾ cup (140g) packed brown sugar
½ cup (120ml) oil of choice (I like to use avocado oil)
2 large eggs
1 teaspoon vanilla
1¼ cups (180g) shredded zucchini
¾ cup (75g) shredded carrot
½ cup (50g) chopped pecans

Instructions

Preheat oven to 350°F. Grease OR line a 9x5 loaf pan with parchment paper; set aside.
In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Create a well in the center of the dry ingredients and add the brown sugar, oil, eggs, vanilla, zucchini, and carrot. Stir until almost combined. Fold in the pecans.
Spread batter into prepared pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out MOSTLY clean with no raw batter. (A few moist crumbs is perfect!) Cool in pan 10 minutes before removing to cool completely on a wire rack.

Notes

STORAGE: Store completely cooled bread tightly wrapped at room temperature for 3-4 days or in the refrigerator for up to 7 days.
FREEZER FRIENDLY: Wrap completely cooled bread tightly in foil and freeze for up to 3 months. Thaw completely on the counter overnight.

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