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–+ servings
slice of carrot zucchini bread with a bite taken out of it on a piece of waxed paper

Zucchini Carrot Bread

Kara
Ultra moist and flavored with the perfect blend of fall spices, this quick bread is tasty any time of day! A delicious way to eat your veggies!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Bread: Quick Breads
Cuisine American
Servings 10 slices (8x4" loaf))(10
Calories 200 kcal

Equipment

Ingredients
  

  • ¼ cup canola oil
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • ¼ cup applesauce
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini
  • ¾ cup shredded carrot
  • 1 ½ cups all purpose flour
  • ¼ tsp salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 2 tsp cinnamon
  • ⅛ tsp nutmeg
  • pinch cloves

Instructions
 

  • Spray an 8x4" loaf pan with cooking spray and line the bottom with parchment paper. Preheat your oven to 325 degrees.
  • Wash and grate the zucchini. Wash, peel, and grate the carrot.
  • In a large mixing bowl, whisk together oil, sugar, egg, egg yolk, applesauce, and vanilla. Whisk in the grated zucchini and carrot.
  • Whisk or sift together the flour, salt, baking powder, baking soda, and spices. Stir into the wet ingredients just until there are no streaks of flour.
  • Pour batter into prepared pan. Bake at 325° for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool in the pan for about 10 minutes, then invert and place on a wire rack to cool completely.

Notes

This recipe can easily be doubled to make two loaves. Simply use 3 eggs.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 32gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 36mgSodium: 123mgPotassium: 128mgFiber: 1gSugar: 17gVitamin A: 1704IUVitamin C: 5mgCalcium: 31mgIron: 1mg
Keyword Zucchini Carrot Bread
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