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Spiced Zucchini Carrot Bread

Irresistible Spiced Zucchini Carrot Bread for Cozy Mornings

Spiced Zucchini Carrot Bread is a wholesome and delicious blend of veggies and spices, making it a perfect breakfast treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Course Breakfast
Cuisine American
Servings 10 slices
Calories 180 kcal

Equipment

  • Oven
  • 9 x 5 x 3-inch loaf pan
  • mixing bowls
  • whisk
  • spatula

Ingredients
  

For the Batter

  • 1.5 cups All-purpose flour gives the bread its structure and fluffy texture.
  • 1 teaspoon Baking powder helps the bread rise for a light, airy bite.
  • 0.5 teaspoon Baking soda ensures perfect leavening alongside the baking powder.
  • 1 teaspoon Salt enhances all the flavors in the bread.
  • 2 teaspoons Cinnamon adds a warm, inviting aroma characteristic of cozy mornings.
  • 0.5 teaspoon Nutmeg provides a subtle spicy note that complements the other flavors.
  • 0.5 cups Coconut oil keeps the bread moist; can substitute with vegetable or canola oil.
  • 0.5 cups Sugar brings sweetness and helps with browning.
  • 0.5 cups Brown sugar for extra moisture and a rich flavor.
  • 2 large Eggs bind the ingredients together and add richness.
  • 2 teaspoons Vanilla extract infuses a lovely aroma and enhances sweetness.

For the Mix-ins

  • 1 cup Shredded zucchini provides moisture and fiber.
  • 0.5 cups Shredded carrot adds natural sweetness and vibrant color.
  • 0.5 cups Chopped walnuts gives a delightful crunch and healthy fats.
  • 0.5 cups Dried cranberries brings a burst of tartness.
  • 1 zest Orange brightens the flavors and adds a refreshing undertone.

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 350°F (175°C) and grease a 9 x 5 x 3-inch loaf pan with butter or cooking spray.
  • In a large mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together until well blended.
  • In a medium bowl, beat the eggs. Add sugar, brown sugar, coconut oil, and vanilla extract. Mix until smooth.
  • Pour the wet mixture into the dry ingredients. Stir gently to combine until no visible dry patches remain.
  • Fold in the shredded zucchini and carrot until evenly distributed.
  • Add the chopped walnuts, dried cranberries, and orange zest. Stir until well combined.
  • Pour the batter into the greased loaf pan and level the top. Bake for 50-60 minutes for the loaf.
  • Once baked, let it cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Notes

Store in plastic wrap or aluminum foil at room temperature for up to 3 days or in the fridge for up to a week. Freeze for up to 3 months.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Keyword Carrot Bread, Cozy Recipes, Healthy Baking, Spiced Zucchini Carrot Bread, Zucchini Bread
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