Zucchini Or Carrot Bread
Moist, flavorful zucchini or carrot bread with warm cinnamon and optional walnuts and pineapple, perfect for breakfast, snack, or dessert, appealing to all ages.
Ingredients
- 1 cup oil ⓘ
- 1 cup brown sugar ⓘ
- 3 eggs ⓘ
- 2 cups zucchini or carrots, peeled, seeded and grated ⓘ
- 2 teaspoons vanilla ⓘ
- 2 cups wheat flour ⓘ
- 1 cup white flour ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon baking powder ⓘ
- 2 teaspoons cinnamon ⓘ
- 1/2 cup walnuts, chopped ⓘ
- 1 (8 oz.) can crushed pineapple, well drained ⓘ
Instructions
- In a large bowl, cream the oil and brown sugar.
- Beat in eggs one at a time.
- Add grated zucchini or carrots and vanilla; mix well.
- Add wheat flour, white flour, salt, baking soda, baking powder, cinnamon, and walnuts; beat until well combined.
- Fold in crushed pineapple if using.
- Pour batter into two greased loaf pans.
- Bake at 350°F for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a more moist bread, consider adding 1/4 cup of applesauce to the batter. If you don't have walnuts, you can substitute with pecans or omit them entirely for a nut-free version. Be sure to thoroughly drain the crushed pineapple to prevent excess moisture. To enhance the flavor, try adding a pinch of nutmeg or using half whole wheat flour for a healthier twist. Experiment with spices to suit your taste.
Serving Suggestions
This zucchini or carrot bread is delicious on its own or spread with a bit of cream cheese or butter. It pairs beautifully with a warm cup of tea or coffee for breakfast or an afternoon snack. For a delightful brunch spread, serve it alongside a fresh fruit salad or yogurt. You can also enjoy it as a dessert with a drizzle of honey or a scoop of vanilla ice cream.
Storage & Reheating
Store leftover zucchini or carrot bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply slice and warm in the microwave for 10-15 seconds or toast it until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Or Carrot Bread contains roughly 701 calories, with 2g protein, 79g carbohydrates, and 39g fat. It is a good source of calcium (19% of the Daily Value). Note that it is relatively high in sodium, at 1841mg per serving (80% 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 frozen zucchini or carrots in this recipe?
Yes, you can use frozen grated zucchini or carrots. Just make sure to thaw and drain them well before adding to the batter to avoid excess moisture. This will help maintain the texture of the bread.
Is it possible to make this bread gluten-free?
Absolutely! Substitute the wheat flour with a gluten-free flour blend. Additionally, ensure that all other ingredients, including baking powder and baking soda, are gluten-free to keep the recipe safe for those with gluten sensitivities.
How can I adjust the sweetness of the bread?
If you prefer a less sweet bread, you can reduce the brown sugar by 1/4 cup without significantly affecting the texture. Alternatively, you can replace some of the sugar with mashed bananas or applesauce for natural sweetness, as seen in other vegetarian recipes.
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).