The bread is soft, tender, uber-moist, dense enough to be satisfying, but still light. It’s just sweet enough to taste like a dessert and not like you’re eating vegetables. It’s an easy, no mixer recipe, that comes together quickly. Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if desired. I grated the carrots and zucchini by hand using the coarsest blade on a box grater. The batter is quite thick and that’s by design. Feel free to optionally add walnuts, raisins, or your favorite nuts or dried fruit, or glaze the bread if desired.
⅓cupliquid-state coconut oilcanola or vegetable may be substituted
¼cupgranulated sugar
¼cupcup sour creamlite is okay; or Greek yogurt may be substituted
2teaspoonsvanilla extract
2teaspoonscinnamon
1cupall-purpose flour
½teaspoonbaking powder
½teaspoonbaking soda
pinchsaltoptional and to taste
1cupgrated carrotslaid loosely in cup and not packed (about 1 large/2 medium peeled and trimmed carrots)
1cupgrated zucchinilaid loosely in cup and not packed(about 1 medium/large trimmed zucchini)
½cupwalnutsraisins, etc., optional
Instructions
Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note – Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.
In a large bowl, add the the egg, brown sugar, oil, sugar, sour cream, vanilla, cinnamon, and whisk to combine.
Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
Add the carrots, zucchini, optional walnuts or raisins, and fold gently to combine.
Turn batter out into the prepared pan (it’s quite thick, this is what you want), smoothing the top lightly with a spatula.
Bake for about 52 to 58 minutes (I baked 54 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip – Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of carrots, zucchini, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with or glaze with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Bean Browned Butter Glaze, or Cream Cheese Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.