Zucchini Carrot Bread
By
Kelly Wilson
@illhaveanotherslice
2
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.
Rating:
★★★★★ 4 votes
Comments:
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
How to Make Zucchini Carrot Bread
- 1Preheat 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.
- 2In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger and cloves. Set aside.
- 3In 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.
- 4Add the flour mixture a little at a time, until all of the flour is just combined. Do Not Overmix.
- 5Divide 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.
