Zucchini Carrot Bread – Delicious Healthy Loaf
Craving a treat that’s both wholesome and utterly delicious? This Zucchini Carrot Bread is the answer! Packed with hidden veggies, warm spices, and a perfect touch of sweetness, it’s a moist and flavorful loaf that you’ll feel good about serving for breakfast, snack, or even a light dessert. Get ready to bake your new favorite healthy indulgence!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour (or use 2 cups all-purpose flour total)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs, at room temperature
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ cup unsweetened applesauce (or vegetable oil for a richer loaf)
- ¼ cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed of excess moisture
- 1 cup grated carrots (about 2 medium carrots)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
- In a large bowl, whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a separate medium bowl, whisk together the eggs, granulated sugar, brown sugar, applesauce (or oil), milk, and vanilla extract until well combined and smooth.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the squeezed grated zucchini and grated carrots until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
- Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely. Slice and enjoy!
