Carrot Cake Zucchini Bread

Carrot Cake Zucchini Bread is a delightful fusion of two well-loved treats, bringing together the sweet flavors of carrot cake and the moist texture of zucchini bread. This recipe offers a wonderful way to incorporate extra veggies into a tasty snack. The warm spices and tender crumb make it an excellent choice for breakfast, a midday snack, or dessert. It’s also a smart use for surplus zucchini from the garden. Try this recipe to enjoy a slice of this flavorful and unique bread.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup carrots, shredded
• 1 cup zucchini, shredded
• 1/2 cup walnuts, chopped

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly mixed.
3. In a separate bowl, combine the vegetable oil, sugar, brown sugar, eggs, and vanilla extract, mixing until well incorporated.
4. Add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
5. Gently fold in the shredded carrots, shredded zucchini, and chopped walnuts until evenly distributed throughout the batter.
6. Transfer the batter into the prepared loaf pan and level the top with a spatula.
7. Place the loaf pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. Once baked, let the bread cool in the pan for 10 minutes before removing it and allowing it to cool fully on a wire rack.

Keywords: Bread, Breakfast, Carrot, Zucchini, Moist

Spice Rack: Cinnamon, Nutmeg

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