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A soft, moist, and flavorful zucchini carrot bread with a perfect balance of sweet and spice, reminiscent of carrot cake but healthier, featuring shredded carrot and zucchini with warm spices and walnuts.

Ingredients

Scale
  • 1½ cups all purpose flour
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 pinch nutmeg
  • 1 large egg
  • 1 large egg yolk
  • ½ cup brown sugar (lightly packed)
  • ¼ cup honey
  • ½ cup melted butter (or oil)
  • 1 teaspoon vanilla
  • ½ cup finely shredded carrot
  • ½ cup finely shredded zucchini
  • ¼–⅓ cup coarsely chopped walnuts

Instructions

  1. Preheat oven to 350°F (180°C) and grease, flour, spray, or line an 8–9 inch (20–23 cm) loaf pan with parchment paper.
  2. Whisk together 1½ cups all-purpose flour, 1 teaspoon cinnamon, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and a pinch of nutmeg in a medium bowl; set aside.
  3. In a large bowl beat 1 large egg and 1 large egg yolk for 1–2 minutes.
  4. Gradually add ½ cup brown sugar and ¼ cup honey to the eggs while beating until combined.
  5. Stir in ½ cup melted butter (or oil) and 1 teaspoon vanilla until fully combined.
  6. Fold in ½ cup finely shredded carrot and ½ cup finely shredded zucchini.
  7. Add the whisked dry ingredients to the wet mixture and stir gently just until combined (do not overmix).
  8. Fold in ¼–⅓ cup coarsely chopped walnuts.
  9. Pour the batter into the prepared loaf pan and smooth the top.
  10. Bake 40–55 minutes, or until a toothpick inserted in the center comes out clean.
  11. Let the loaf cool in the pan before slicing.

Notes

For picky eaters, peel zucchini before shredding to reduce green flecks., To prevent over-browning, tent bread with foil partway through baking if needed., Substitute coconut oil for butter for a different twist., Lining the pan with parchment or using baking spray helps prevent sticking., Recipe works for smaller loaf pans; adjust baking time accordingly., Try variations such as cream cheese or maple glaze, nut swaps (pecans), adding orange zest, or mixing in dried cranberries, raisins, or chocolate chips., Store at room temperature up to 2 days in airtight container; refrigerate afterwards due to moisture from veggies., Freeze wrapped tightly for up to 6 months; thaw slices in fridge before eating.

Nutrition

Find it online: https://lanamixingbowl.com/homemade-zucchini-carrot-bread/