Carrot-Zucchini Loaf
Moist, flavorful carrot-zucchini loaf with warm cinnamon and nutmeg, perfect for breakfast or snack, appealing to those seeking a healthy, tasty treat with fresh vegetable flavors.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease an 8 x 4 x 2 1/2-inch loaf pan; set aside.
- In a bowl, combine flour, baking powder, cinnamon, and nutmeg; set aside.
- In a large bowl, beat brown sugar with safflower oil until smooth.
- Add eggs one at a time, beating well after each addition.
- Add milk and beat about 2 minutes.
- Mix in one-third of the flour mixture, then half of the shredded carrots and zucchini.
- Repeat, ending with the remaining flour mixture, and mix until just combined.
- Pour batter into prepared loaf pan.
- Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before removing.
Nutrition & Diet Analysis (per serving)
909
kcal
45% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
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).
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).