About the Recipe
Carrot zucchini bread is a moist and flavorful quick bread made with grated carrots and zucchini, giving it a tender texture and a hint of sweetness. Spiced with cinnamon, nutmeg, and sometimes ginger, it offers a warm and comforting flavor. It's often enriched with ingredients like eggs, oil, and sugar, and can include additions like nuts or raisins for added texture and taste. This bread is a delicious way to sneak in some extra vegetables and makes for a delightful breakfast or snack option.
Ingredients
1 large egg
1/2 cup light brown sugar, packed
1/3 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup granulated sugar
1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional and to taste
1 cup grated carrots, laid loosely in cup and not packed (about 1 large/2 medium peeled and trimmed carrots)
1 cup grated zucchini, laid loosely in cup and not packed(about 1 medium/large trimmed zucchini)
1/2 cup walnuts, raisins, etc., optional
Preparation
Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
In a large bowl, add the the egg, brown sugar, oil, sugar, sour cream, vanilla, cinnamon, and whisk to combine.
Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
Add the carrots, zucchini, optional walnuts or raisins, and fold gently to combine.
Turn batter out into the prepared pan (it’s quite thick, this is what you want), smoothing the top lightly with a spatula.
Bake for about 52 to 58 minutes (I baked 54 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
Tip – Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark to prevent top and sides from becoming overly browned before center cooks through.
Recipe source: https://www.averiecooks.com/carrot-zucchini-bread