Zucchini Carrot Bread Recipe
What better way to incorporate veggies into your family's diet than by preparing some yummy bread everyone will actually enjoy? Yes — bread that tastes good and has health benefits is a reality, and the result is pretty amazing. This scrumptious recipe for zucchini carrot bread is great for so many reasons, but one of the best parts is that it helps you get a little serving of veggies. The bread is great for kids and adults alike, and it's perfect for a quick, on-the-go breakfast or even an after-dinner snack.
Recipe developer Kate Shungu came up with this easy and delicious bread that is sure to become a new favorite in your household. "I love how this bread sneaks in the veggies for picky eaters," she raves. "It's also a great way to enjoy fall/winter produce packed into a sweet breakfast treat." We couldn't agree more. Plus, carrots and zucchini both have a ton of health benefits, and you won't feel guilty about what you're putting in your body. Keep reading to find out how to make this and healthy tasty bread.
Gather the ingredients for zucchini carrot bread
Once you are ready to whip up this tasty bread, you'll need to take a trip to the grocery store. While you're there, be sure to grab a medium-sized zucchini and some baby carrots, which make up the two veggies in this tasty bread. In addition, you will need a few eggs, vegetable oil, sugar, and vanilla extract. While you're in the baking aisle, stick around, and get some flour, baking soda, and baking powder. To complete your list, be sure to get some salt, cinnamon, and ground ginger. As always, check for things you may have at home already before getting them at the store.
Preheat the oven, and prep the veggies
Now that you have all of your ingredients in front of you, the first thing you need to do is set the oven temperature to 350 F. That way, it has time to get nice and hot before you are ready to put in the bread. Then, take out an 8x4-inch loaf pan, and grease it with butter. This will help prevent the bread from sticking to the pan. Next, grab your zucchini and the carrots, as well as a box grater or a food processor. Be sure to wash and dry the veggies ahead of time. Then, grate them into a bowl.
Remove the water from the veggies
Once you've finished grating all of the veggies, place the shredded carrots and zucchini into a colander. Put the colander in your sink, and start to drain the excess water. Using a spatula, press down on the veggies to remove most of the liquid. "The veggies should be relatively dry. Don't worry about getting every last drop of water out, just do your best to drain them well," Shungu notes. Then, set them aside, because you will need to use them again in a bit.
Mix the dry ingredients and the wet ingredients, then combine
Now, it's time to get started on the batter. Take out a medium-sized bowl, and add your dry ingredients. First, add in the flour. Next, you can add the baking soda and baking powder. To add a little more flavor, toss in the salt, cinnamon, and ground ginger.
Using a different large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla, aka your wet ingredients. Once you finish mixing, add the flour mixture to the wet mixture, and stir with a spatula. You want to be sure that it's combined but not over-mixed.
Add the veggies to the batter, and bake
Now, it's time to add the last two ingredients to the batter — the grated zucchini and the carrots. Stir everything once more, and now you have completed the yummy batter! Transfer the batter into the greased loaf pan that you already prepped ahead of time. Pop the pan into the oven, and bake for 55 to 65 minutes. Cooking times will vary a little, depending on your oven, so be sure to check while it bakes. You can check for doneness by inserting a toothpick into the center and making sure it comes out clean.
Let the zucchini carrot bread cool, and serve
Once your timer goes off and you have checked to confirm the bread is done, take it out of the oven, and let it cool in the pan for 10 minutes. Then, run a butter knife along the edges of the loaf to loosen the bread from the pan. Invert, and let the bread cool completely.
Once the bread is cool, slice and serve it to your lucky guests. "Slices can be warmed in the microwave for 10 seconds each, or until warm. I love serving the bread on a chilly fall day, along with a cup of coffee or tea," Shungu shares. "A pat of butter on top is my favorite way to enjoy it!"
As for leftovers? "The bread can be stored in a covered container at room temperature for four to five days," Shungu notes. "You can freeze the whole loaf or slices — just let them defrost on the countertop for a few hours, and then they will be ready to serve." Yum!
- 1 medium zucchini, finely grated
- 1 cup baby carrots, finely grated
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- 2 eggs
- ½ cup vegetable oil
- 1 cup sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 F.
- Grease an 8x4-inch loaf pan.
- Finely grate the zucchini and the carrots using a box grater or a food processor with a grater attachment.
- Set the grated zucchini and grated carrots in a colander, and press with a spatula to remove most of the liquid. Then, set aside.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ground ginger.
- In a large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla extract.
- Add the flour mixture to the wet mixture, and stir gently with a spatula until just combined, taking care not to over-mix.
- Add the grated zucchini and carrots, and stir gently.
- Transfer the batter to the greased loaf pan.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool for 10 minutes in the pan.
- Run a butter knife along the edges of the loaf to loosen the bread from the pan. Invert, and let cool completely.
- Slice, and serve.
| Calories per Serving | 334 |
| Total Fat | 15.4 g |
| Saturated Fat | 1.3 g |
| Trans Fat | 0.1 g |
| Cholesterol | 40.0 mg |
| Total Carbohydrates | 45.5 g |
| Dietary Fiber | 1.5 g |
| Total Sugars | 26.5 g |
| Sodium | 267.0 mg |
| Protein | 4.2 g |
