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.
Tips & Substitutions
To enhance flavor, consider adding chopped walnuts or raisins to the batter. If you don't have safflower oil, vegetable oil or melted coconut oil can be used as substitutes. For a sweeter touch, try adding a splash of vanilla extract. Make sure to shred the zucchini finely to ensure it blends well into the loaf.
Serving Suggestions
This loaf is delicious served plain or with a light spread of cream cheese. For an extra treat, pair it with a warm cup of tea or coffee. It also makes a great breakfast option or snack. For a refreshing drink, try it alongside a Strawberry Citrus Sparkler for a delightful combination.
Storage & Reheating
Store leftover Carrot-Zucchini Loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the loaf and warm it in a toaster oven or microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot-Zucchini Loaf contains roughly 276 calories, with 5g protein, 47g carbohydrates, and 10g fat. It is an excellent source of vitamin A (50% of the Daily Value), dietary fiber (43% of the Daily Value), and calcium (28% of the Daily Value), and a good source of potassium. It also contributes 12g of dietary fiber toward your daily target.
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 make this loaf gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains a binding agent like xanthan gum for the best texture. The baking powder should also be gluten-free; check the label to be sure.
How can I make this loaf vegan?
To make a vegan version of this loaf, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg). Use a non-dairy milk, such as almond or soy milk, and substitute the safflower oil with coconut oil or another plant-based oil.
Can I freeze the Carrot-Zucchini Loaf?
Absolutely! To freeze, wrap the cooled loaf tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months. To enjoy, thaw it in the refrigerator overnight and reheat as desired.
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).