Carrot Zucchini Bread
Serves 910 mins prep52 mins cook
The bread is soft, tender, uber-moist, dense enough to be satisfying, but still light. It’s just sweet enough to taste like a dessert and not like you’re eating vegetables!
0 servings
What you need
Instructions
-1 Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note – Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy. -1 In a large bowl, add the the first seven ingredients, through cinnamon, and whisk to combine. -1 Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix. -1 Add the carrots, zucchini, optional walnuts or raisins, and fold gently to combine. -1 Turn batter out into the prepared pan (it’s quite thick, this is what you want), smoothing the top lightly with a spatula. -1 Bake for about 52 to 58 minutes (I baked 54 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. -1 Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with or glaze with Honey Butter, Cinnamon-Sugar Butter, Vanilla Bean Browned Butter Glaze, or Cream Cheese Glaze. -1 Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.View original recipe