Description
This Spiced Zucchini Carrot Bread is a moist and flavorful loaf packed with warm cinnamon and nutmeg spices, fresh shredded zucchini and carrots, crunchy walnuts, tart dried cranberries, and zesty orange. Perfect as a breakfast treat or a wholesome snack, this easy-to-make bread combines wholesome ingredients with comforting flavors to create a delightful baked good that pairs well with tea or coffee.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
Wet Ingredients
- 1/2 cup coconut oil (softened or melted, can substitute vegetable or canola oil)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 cup shredded zucchini
- 1/2 cup shredded carrot
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- Zest of one orange
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9 x 5 x 3 inch loaf pan with butter or cooking spray. Alternatively, you can prepare a muffin tin with liners or cooking spray if you prefer muffins.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until combined evenly. Set aside.
- Combine Wet Ingredients: In another bowl, beat together the eggs, sugar, brown sugar, coconut oil, and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and stir. The batter will be thick and difficult to mix at first.
- Add Shredded Vegetables: Fold in the shredded zucchini and shredded carrot until evenly distributed. The batter will become more manageable at this stage.
- Add Nuts and Flavorings: Stir in the chopped walnuts, dried cranberries, and the zest of one orange gently until combined throughout the batter.
- Bake the Bread: Pour batter into the prepared loaf pan or muffin tin. Bake for 50-60 minutes if using a loaf pan, or 18-22 minutes if making muffins. Start checking early by inserting a wooden toothpick into the center; baking is done when it comes out clean.
- Cool the Bread: Allow the bread to cool in the pan for 10-15 minutes, then invert onto a wire rack and let cool completely before slicing or serving.
Notes
- You can substitute coconut oil with vegetable or canola oil without altering the texture much.
- This recipe also works well for muffins—adjust baking time accordingly.
- Ensure zucchini and carrots are shredded finely to blend well into the batter and keep the texture tender.
- For extra moisture, you can squeeze out excess water from zucchini before mixing.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
