Description
This Spiced Zucchini Carrot Bread is a delightful and easy-to-make quick bread bursting with warm spices and moist vegetables. Perfect for breakfast or a cozy snack, it combines grated zucchini and carrot with cinnamon, nutmeg, and ginger to create a flavorful, tender loaf that stays moist for days.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup grated zucchini (moisture gently squeezed out)
- 1 cup grated carrot
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Ingredients
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins
Instructions
- Prep the oven and pan: Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. This ensures even distribution of the leavening agents and spices.
- Combine wet ingredients: In a separate bowl, whisk the granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined for a moist texture.
- Add grated vegetables: Stir the grated zucchini and grated carrot into the wet ingredients, folding gently to integrate the moisture from the vegetables without overmixing.
- Combine mixtures: Gradually fold the dry ingredient mixture into the wet mixture just until combined. Avoid overmixing which can toughen the bread.
- Add optional mix-ins: Fold in chopped walnuts or pecans and raisins if using, to add texture and natural sweetness.
- Fill the pan and bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread: Allow the bread to cool in the pan for 10 minutes to set before transferring it to a wire rack to cool completely. This prevents sogginess from steam buildup.
Notes
- For extra depth of flavor, add 1/2 teaspoon ground cloves or allspice to the dry ingredients.
- Store the bread in an airtight container to keep it moist for up to 4 days.
