Zucchini Carrot Bread
🥕💚 This is a fast, EASY, one bowl, no-mixer recipe for the BEST zucchini carrot bread! It's super soft, moist, and tastes so good you'll forget it's on the healthier side! If you're trying to take advantage of an abundance of summertime zucchini or just have a craving a fresh and warm quick bread, this one is PERFECT! As a bonus: even picky eaters don't seem to notice the zucchini! 😉
Servings: 1 9x5-inch loaf
Calories: 172cal
Ingredients
- 1 large egg
- ½ cup light brown sugar packed
- ⅓ cup liquid-state coconut oil canola or vegetable may be substituted
- ¼ cup granulated sugar
- ¼ cup cup sour cream lite is okay; or Greek yogurt may be substituted
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch salt optional and to taste
- 1 cup grated carrots laid loosely in cup and not packed (about 1 large/2 medium peeled and trimmed carrots)
- 1 cup grated zucchini laid loosely in cup and not packed(about 1 medium/large trimmed zucchini)
- ½ cup walnuts raisins, 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.
- 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
Notes
Baking Tips – 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. Zucchini is a very WET ingredient, some wetter and moister than others, and baking time can be impacted by how much moisture seeps out so bake until it's done. Don't ever take a bread out of the oven, realize 20 minutes later it wasn't quite done, and then try to put it back in and bake it again. This never works and you need to toss it since it is/was still raw and will never bake correctly.
Storage - Bread will keep airtight at room temperature for up to 5-7 days or in the freezer for up to 4 months. It's not necessary to store it in the fridge, although you can, noting that it will be more prone to drying out.
Adapted from Carrot Apple Bread
Nutrition
Serving: 1 | Calories: 172cal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 87mg | Fiber: 1g | Sugar: 13g
