Zucchini-Carrot Bread
Zucchini-Carrot Bread is a moist, flavorful loaf packed with grated vegetables, warm cinnamon, and sweet raisins. Its hearty texture and wholesome ingredients make it a perfect snack or breakfast treat, appealing to those who enjoy nutritious baked goods with a hint of sweetness and spice.
Ingredients
- 3 eggs ⓘ
- 1/2 cup salad oil ⓘ
- 1/2 cup brown sugar ⓘ
- 1/2 cup white sugar ⓘ
- 1 cup carrots, grated ⓘ
- 1 cup zucchini, grated and drained ⓘ
- 2 teaspoons vanilla ⓘ
- 2 1/2 cups flour ⓘ
- 1/2 cup bran cereal ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon salt ⓘ
- 3 teaspoons cinnamon ⓘ
- 1 cup chopped nuts ⓘ
- 1 cup raisins ⓘ
Instructions
- Preheat oven to 350°F.
- Grease three 5 1/2 x 9 1/2 x 3-inch pans.
- In a large bowl, beat eggs with salad oil.
- Stir in brown sugar, white sugar, grated zucchini, grated carrots, and vanilla.
- Mix flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.
- Gradually blend the dry ingredients into the wet mixture, then add raisins and chopped nuts if desired.
- Pour batter into prepared pans.
- Bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Remove from pans and cool before serving.
Tips & Substitutions
For a lighter texture, you can replace half of the oil with applesauce. If you prefer a sweeter bread, consider using all brown sugar. Adding spices like nutmeg or ginger can enhance the flavor. Ensure the zucchini is well-drained to prevent excess moisture, and feel free to swap the nuts with seeds if you're looking for nut-free options.
Serving Suggestions
This zucchini-carrot bread is delicious on its own but pairs beautifully with a spread of cream cheese or butter. Serve it as a breakfast item alongside fresh fruit or yogurt. It also complements a cup of tea or coffee, making it a delightful afternoon snack. For a twist, try it with a side of Erin's Orange Salad for a refreshing contrast.
Storage & Reheating
Store leftover zucchini-carrot bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in the microwave for about 15-20 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini-Carrot Bread contains roughly 413 calories, with 4g protein, 80g carbohydrates, and 8g fat. It is a good source of calcium (13% of the Daily Value), iron (12% of the Daily Value), and potassium (12% of the Daily Value). Note that it is relatively high in sodium, at 1272mg per serving (55% 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 use other vegetables in this bread?
Yes, you can experiment with other grated vegetables like squash or sweet potatoes. Just ensure they are well-drained to maintain the right consistency. Mixing in some finely chopped spinach can add a nutritional boost without altering the flavor significantly.
How can I make this recipe gluten-free?
To make gluten-free zucchini-carrot bread, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking powder and any other ingredients are also gluten-free. The texture might differ slightly, but it should still be delicious.
Can I add chocolate chips to the batter?
Absolutely! Adding chocolate chips is a great way to enhance the flavor of your zucchini-carrot bread. You can fold in about a cup of your favorite chocolate chips along with the nuts and raisins for a delightful twist.
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).