Zucchini Carrot Bread
Moist, tender, and brimming with fresh veggies, this Zucchini Carrot Bread is the ultimate healthy dessert or snack for summer baking. Enjoy the delicious combination of zucchini and carrots in one veggie-packed loaf that’s simple and satisfying.
Ingredients
- ¼ cup light brown sugar packed
- 2 large eggs room temperature
- ¼ cup melted coconut oil or unsalted butter cooled slightly
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line it with parchment.
- In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, beat eggs, granulated sugar, and brown sugar until pale and slightly fluffy. Stir in melted coconut oil, Greek yogurt, and vanilla extract.
- Add the shredded zucchini and carrot, then gently fold until coated.
- Pour the wet mixture into the dry ingredients. Stir just until no streaks of flour remain. If using nuts, fold them in now.
- Scrape the batter into your prepared pan. Bake for 50–55 minutes, until a toothpick inserted in the center comes out clean.
- Let the bread rest in the pan on a wire rack for 10 minutes. Then lift it out by the parchment or invert onto the rack.
- After a further 10–15 minutes of cooling, slice into 10–12 generous pieces. Use a serrated knife for clean cuts.
Notes
To remove excess zucchini moisture, give shredded zucchini a quick spin in a clean tea towel or use a mesh strainer. Store cooled slices in an airtight container at room temperature for up to 3 days. For longer keeping, freeze individual slices in Ziplock bags—freeze up to 2 months.
Nutrition
Calories: 240kcal
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