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–+ servings
Carrot Zucchini Bread

Irresistibly Moist Carrot Zucchini Bread You'll Love

This Carrot Zucchini Bread is a delightful blend of vegetables and sweetness, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 large Egg Provides structure and moisture
  • 1/2 cup Light Brown Sugar Packed, adds sweetness
  • 1/3 cup Liquid-State Coconut Oil Can substitute with canola or vegetable oil
  • 1/4 cup Granulated Sugar Enhances overall sweetness
  • 1/4 cup Sour Cream or Greek Yogurt Infuses tang and moisture
  • 2 teaspoons Vanilla Extract Enhances flavor profile
  • 2 teaspoons Cinnamon Contributes warm spice notes
  • 1 cup All-Purpose Flour Base for the bread structure
  • 1/2 teaspoon Baking Powder Essential for leavening
  • 1/2 teaspoon Baking Soda Essential for leavening
  • pinch Salt Optional, enhances flavors
For the Vegetables
  • 1 cup Grated Carrots Adds natural sweetness
  • 1 cup Grated Zucchini Contributes to moistness
Optional Mix-ins
  • 1/2 cup Walnuts or Raisins Add texture and flavor variety

Equipment

  • 9x5-inch loaf pan
  • mixing bowl
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by spraying it with cooking spray.
  2. In a large bowl, whisk together the egg, light brown sugar, and coconut oil until smooth. Add the granulated sugar, sour cream (or Greek yogurt), vanilla extract, and cinnamon, mixing well.
  3. Gradually stir in the all-purpose flour, baking powder, and baking soda. If desired, mix in a pinch of salt. Be careful not to overmix.
  4. Fold in the grated zucchini and grated carrots gently into the batter.
  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  6. Bake in the preheated oven for about 52-58 minutes. Check for doneness with a toothpick.
  7. Once baked, let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

For best results, monitor moisture in zucchini and carrots and don't overmix to keep the bread fluffy.

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