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Spiced Zucchini Carrot Bread

Moist Spiced Zucchini Carrot Bread for Cozy Mornings

Enjoy this Spiced Zucchini Carrot Bread, a colorful and aromatic loaf perfect for cozy mornings.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups all purpose flour Forms the base of your bread for a perfectly soft texture.
  • 1 teaspoon baking powder Helps the bread rise to a lovely fluffy height.
  • 0.5 teaspoon baking soda A crucial leavening agent that complements the baking powder.
  • 1 teaspoon salt Balances the sweetness and enhances the overall flavor.
  • 2 teaspoons cinnamon Infuses warmth and rich flavor into each slice.
  • 0.5 teaspoon nutmeg Adds a delightful hint of spice that pairs beautifully with carrots.
For the Wet Ingredients
  • 0.5 cups coconut oil (softened or melted) Provides moisture and a subtle coconut flavor.
  • 0.5 cups sugar Sweetens the bread and helps achieve a golden crust.
  • 0.5 cups brown sugar Adds depth and a hint of caramel flavor to the mix.
  • 2 large eggs Binds the ingredients together and adds richness.
  • 2 teaspoons vanilla Enhances the flavor profile with a touch of sweetness.
For the Veggies and Extras
  • 1 cup shredded zucchini Packed with moisture, this veggie keeps the bread tender.
  • 0.5 cup shredded carrot Adds natural sweetness and vibrant color.
  • 0.5 cup chopped walnuts Provides a delightful crunch and nutty flavor.
  • 0.5 cup dried cranberries Offers bursts of sweetness and chewiness.
  • 1 zest of one orange Brightens the bread with a fresh citrus flavor.

Equipment

  • 9 x 5 x 3 loaf pan
  • Mixing Bowls
  • Whisk
  • spatula

Method
 

Preparation Steps
  1. Preheat the oven to 350 degrees Fahrenheit and grease a 9 x 5 x 3 loaf pan.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, beat together the wet ingredients: eggs, sugar, brown sugar, coconut oil, and vanilla extract until smooth and creamy.
  4. Fold the wet mixture into the dry ingredients until just combined; avoid overmixing.
  5. Add the shredded zucchini and carrot to the batter and gently mix until evenly distributed.
  6. Stir in the walnuts, cranberries, and orange zest until fully blended.
  7. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  8. Once baked, let the loaf cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 9gVitamin A: 250IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Store the bread in an airtight container at room temperature for up to 3 days; refrigerate for up to a week, or freeze for up to 3 months.

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