Real Recipes From Real Home Cooks ®

spiced carrot and zucchini bread

a recipe by
Darci Juris
Scottsdale, AZ

This is not your ordinary carrot and zucchini bread. With the added spices, this bread is kicked-up a notch, and makes an excellent breakfast along-side your morning coffee, or a delicious dessert with a scoop of vanilla ice cream, or a glass of milk. You decide.

serves 2 loaves
prep time 15 Min
cook time 1 Hr
method Convection Oven

Ingredients For spiced carrot and zucchini bread

  • 3 c
  • 2 tsp
  • 1 1/2 tsp
    baking soda
  • 1 1/2 tsp
    baking powder
  • 1 tsp
  • 1/2 tsp
  • 3
  • 1 1/2 c
    brown sugar
  • 1/2 c
    white sugar
  • 1 c
    coconut oil
  • 1 tsp
    vanilla extract
  • 1 tsp
    ground ginger
  • zest from 1 orange
  • 1 1/4 c
    carrots, grated
  • 1 1/4 c
    zucchini, grated

How To Make spiced carrot and zucchini bread

  • 1
    Preheat the oven to 350° F. Coat two loaf pans with butter or grease and lightly flour the pans.
  • 2
    In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, cardamom, ginger and salt.
  • 3
    In a large bowl, beat the eggs with the light brown sugar and granulated sugar until smooth. Add the oil in a thin stream, beating at high speed until the batter had blended well.
  • 4
    Beat in the vanilla and orange zest.
  • 5
    Fold in the carrots and zucchini.
  • 6
    Mix in the dry ingredients in batches, mixing well between additions.
  • 7
    Pour/divide the batter into the prepared pans. Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center of the loaves comes out clean.
  • 8
    When done, remove from oven and cool in the pans for 10 minutes on cooling racks. Then remove from pans and let cool until ready to serve.

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