spiced carrot and zucchini bread
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.
prep time
15 Min
cook time
1 Hr
method
Convection Oven
yield
2 loaves
Ingredients
- 3 cups flour
- 2 teaspoons cinnamon
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon cardamom
- 1/2 teaspoon salt
- 3 - eggs
- 1 1/2 cups brown sugar
- 1/2 cup white sugar
- 1 cup coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- - zest from 1 orange
- 1 1/4 cups carrots, grated
- 1 1/4 cups zucchini, grated
How To Make spiced carrot and zucchini bread
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Step 1Preheat the oven to 350° F. Coat two loaf pans with butter or grease and lightly flour the pans.
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Step 2In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, cardamom, ginger and salt.
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Step 3In 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.
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Step 4Beat in the vanilla and orange zest.
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Step 5Fold in the carrots and zucchini.
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Step 6Mix in the dry ingredients in batches, mixing well between additions.
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Step 7Pour/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.
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Step 8When 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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