Carrot Zucchini Bread
A moist, flavorful carrot zucchini bread with warm spices, perfect for breakfast or snack. Great for using fresh garden vegetables and appealing to all ages.
Ingredients
Instructions
- Preheat oven to 375 degrees Fahrenheit. Grease a loaf pan approximately 9x5x3 inches.
- Combine the flour, brown sugar, baking powder, ground cloves, ground nutmeg, ground cinnamon, and salt in a bowl and stir to mix.
- In a large bowl, combine the oil and eggs. Beat to mix.
- Add the flour mixture to the wet ingredients and beat until smooth.
- Stir in the finely shredded carrots and zucchini.
- Pour the batter into the prepared loaf pan.
- Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and the pan immediately; let cool slightly before serving.
Tips & Substitutions
For added moisture, consider substituting half of the oil with unsweetened applesauce. You can also use whole wheat flour for a healthier option. If you prefer a sweeter bread, increase the brown sugar by a couple of tablespoons. Feel free to add nuts or raisins for extra texture. Make sure to wring out excess moisture from the zucchini before adding it to the batter.
Serving Suggestions
This carrot zucchini bread is delightful on its own but pairs beautifully with a spread of cream cheese or a dollop of yogurt. Serve it alongside fresh fruit for a light breakfast or snack. It also makes a wonderful dessert option when paired with a cup of tea, complementing recipes like Low-Fat Strawberry Tea Bread.
Storage & Reheating
Store leftover carrot zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. When ready to eat, thaw at room temperature or reheat slices in the microwave for about 20 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Zucchini Bread contains roughly 687 calories, with 4g protein, 39g carbohydrates, and 61g fat. It is an excellent source of dietary fiber (51% of the Daily Value), vitamin A (48% of the Daily Value), and calcium (28% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 520mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I substitute the eggs in this recipe?
Yes, you can substitute the eggs with flaxseed meal or chia seeds mixed with water. Use 1 tablespoon of flaxseed meal or chia seeds mixed with 2.5 tablespoons of water for each egg. Allow it to sit for a few minutes to thicken before adding to the batter.
What can I add to enhance the flavor of the bread?
You can add nuts like walnuts or pecans for crunch, or dried fruits such as raisins or cranberries for sweetness. Additionally, incorporating a teaspoon of orange zest can brighten the flavors. Don't hesitate to experiment with spices like ginger for a little extra warmth.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If you notice the top is browning too quickly, you can cover it loosely with aluminum foil during the last 10-15 minutes of baking to prevent over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).