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Carrot Zucchini Quick Bread

Servings 9 x 5 loaf
Prep Time 10 minutes
Cook Time 1 hour

Ingredients

  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 2 eggs
  • ¼ cup olive oil
  • ¼ unsweetened applesauce
  • ¾ cup brown sugar
  • 1 tsp vanilla extract
  • 1 ½ cup grated zucchini
  • 1 ½ cup grated carrot

Instructions

  • Preheat oven to 180° C | 350° F. Grease a 9x5 loaf pan and set aside. Squeeze out the excess water from zucchini after grating.
  • In a bowl, whisk all-purpose flour, wheat flour, baking powder, baking soda, cinnamon and nutmeg.
  • In a large mixing bowl, beat the eggs. Add oil, applesauce, vanilla and whisk until well blended. Add sugar and whisk until combined.
  • Stir the carrot and zucchini into the mixture. Then add the flour mixture and gently fold until just combined.
  • Pour into the prepared loaf pan and bake for about 50-60 minutes or until a toothpick inserted in the center comes out clean.
  • Let the bread cool in pan for 10 to 15 minutes. Then move to wire rack to cool completely before slicing.

Notes

  • It is important to remove any excess moisture from carrot and zucchini after grating. Otherwise the bread will turn out too moist.
  • Do not over-mix the batter, otherwise the bread will out tough.
  • You can also add chopped nuts like walnuts or pecans.
Course: Breakfast
Cuisine: American