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Spiced Zucchini Carrot Bread Recipe

Spiced Zucchini Carrot Bread Recipe


  • Author: Lily
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf or 12 muffins 1x
  • Diet: Vegetarian

Description

This Spiced Zucchini Carrot Bread is a moist and flavorful treat that combines the sweetness of carrots and dried cranberries with warm spices like cinnamon and nutmeg. Perfect for breakfast or a snack!


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

Additional Ingredients:

  • 1 cup shredded zucchini
  • 1/2 cup shredded carrot
  • 1/2 cup chopped walnuts
  • 1/2 cup dried cranberries
  • Zest of one orange

Instructions

  1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 5 x 3-inch loaf pan or line a muffin tin with liners.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. Combine Wet Ingredients: In another bowl, beat the eggs, sugars, oil, and vanilla until well combined. Add the wet ingredients to the dry ingredients. The mixture will be thick.
  4. Add Mix-Ins: Stir in the shredded zucchini and carrot until well incorporated. Add the walnuts, dried cranberries, and orange zest. Mix until evenly distributed.
  5. Bake: Pour the batter into the prepared pan or muffin tin. Bake the loaf for 50-60 minutes or the muffins for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and Serve: Allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of loaf)
  • Calories: 240
  • Sugar: 18g
  • Sodium: 230mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 35mg

Keywords: Zucchini Carrot Bread, Spiced Bread, Baking, Breakfast, Snack