Irresistibly Moist Spiced Zucchini Carrot Bread Recipe

Delight in the cozy charm of Spiced Zucchini Carrot Bread; a moist and flavorful loaf packed with veggies and warm spices.

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Course: Breakfast & Brunch

Cuisine: American

Keyword: Carrot Bread, Moist Bread, quick bread, Spiced Zucchini Carrot Bread, Vegetable Bread, Zucchini Bread

Prep Time: 15

Cook Time: 50

Cooling Time: 15

Total Time: 1 20

Servings: slices

Calories: 180kcal

Equipment

Loaf pan
Mixing bowls
Whisk
hand mixer
Oven

Ingredients

For the Batter

1.5 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
0.5 teaspoon nutmeg
0.5 cups coconut oil melted or softened
0.5 cups sugar
0.5 cups brown sugar
2 large eggs
2 teaspoons vanilla extract

For the Veggies

1 cup shredded zucchini
0.5 cups shredded carrots

For the Mix-Ins

0.5 cups chopped walnuts
0.5 cups dried cranberries
1 zest of one orange

Instructions

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9 x 5 x 3-inch loaf pan.
In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, beat the wet ingredients until smooth: eggs, sugar, brown sugar, coconut oil, and vanilla extract.
Combine the wet and dry mixtures until just combined; the batter will be thick.
Fold in the shredded zucchini and carrots until evenly distributed.
Fold in the walnuts, cranberries, and orange zest, ensuring all ingredients are well combined.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick comes out clean.
Let the bread cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Notes

Properly measure ingredients for best results. Do not overmix to keep the bread light and fluffy. Store leftovers in an airtight container for freshness.

Nutrition