Zucchini Carrot Bread
Serves 110 mins prep58 mins cook
🥕💚 This is a fast, EASY, one bowl, no-mixer recipe for the BEST zucchini carrot bread! It's super soft, moist, and tastes so good you'll forget it's on the healthier side! If you're trying to take advantage of an abundance of summertime zucchini or just have a craving a fresh and warm quick bread, this one is PERFECT! As a bonus: even picky eaters don't seem to notice the zucchini! 😉
0 servings
What you need
Instructions
0 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 egg, brown sugar, oil, sugar, sour cream, vanilla, cinnamon, and whisk to combine. 2 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. 3 Add the carrots, zucchini, optional walnuts or raisins, and fold gently to combine. 4 Turn batter out into the prepared pan (it’s quite thick, this is what you want), smoothing the top lightly with a spatula. 5 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. 6 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 withView original recipe