Zucchini Carrot Bread

Kelly Wilson

By
@illhaveanotherslice

This recipe brings up many fond memories. It's one of the first things I learned to bake as a young girl. My zucchini bread is a twist on the traditional recipe. It has carrots in it, which add color, texture, and more flavor. This bread is sure to be one of your family favorites.


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Ingredients

3 c
all purpose flour
1 tsp
baking powder
1 tsp
baking soda
1 tsp
salt
1 Tbsp
cinnamon
1 tsp
freshly grated nutmeg
1/4 tsp
ground allspice
1/4 tsp
ground ginger
1 pinch
ground cloves
1 c
vegetable oil
2 c
sugar
3 large
eggs
1 Tbsp
pure vanilla extract
2 c
grated zucchini
1 c
grated carrots
1 c
chopped walnuts, toasted

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Grease the bottom and sides of two 9 by 5 inch loaf pans; dust with flour, tapping out the excess.
2
In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger and cloves. Set aside.
3
In another large mixing bowl combine oil, sugar, eggs and vanilla using a whisk. Mix together well. Add grated zucchini, carrots and walnuts. Mix together with a rubber spatula until everything is combined.
4
Add the flour mixture a little at a time, until all of the flour is just combined. Do Not Overmix.
5
Divide the batter evenly between the two prepared pans. Bake for 60 to 65 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pans for 5 minutes, then transfer to a wire rack. Let the bread cool for at least 10 minutes before slicing. The bread can be served warm or at room temperature.

About this Recipe

Course/Dish: Sweet Breads
Other Tag: Quick & Easy
Hashtags: #zucchini, #Carrots