Zucchini Carrot Bread Recipes

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CARROT ZUCCHINI BREAD



Carrot Zucchini Bread image

The bread is soft, tender, uber-moist, dense enough to be satisfying, but still light. It's just sweet enough to taste like a dessert and not like you're eating vegetables. It's an easy, no mixer recipe, that comes together quickly. Coconut oil adds a nearly imperceptible undertone that's sweeter and more fragrant than canola or vegetable oil, but substitute with them if desired. I grated the carrots and zucchini by hand using the coarsest blade on a box grater. The batter is quite thick and that's by design. Feel free to optionally add walnuts, raisins, or your favorite nuts or dried fruit, or glaze the bread if desired.

Provided by Averie Sunshine

Categories     Bread, Rolls, Muffins & Breakfast

Time 1h30m

Number Of Ingredients 14

1 large egg
1/2 cup light brown sugar, packed
1/3 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup granulated sugar
1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional and to taste
1 cup grated carrots, laid loosely in cup and not packed (about 1 large/2 medium peeled and trimmed carrots)
1 cup grated zucchini, laid loosely in cup and not packed(about 1 medium/large trimmed zucchini)
1/2 cup walnuts, raisins, etc., optional

Steps:

  • Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note - Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.
  • In a large bowl, add the the egg, brown sugar, oil, sugar, sour cream, vanilla, cinnamon, and whisk to combine.
  • Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
  • Add the carrots, zucchini, optional walnuts or raisins, and fold gently to combine.
  • Turn batter out into the prepared pan (it's quite thick, this is what you want), smoothing the top lightly with a spatula.
  • Bake for about 52 to 58 minutes (I baked 54 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip - Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of carrots, zucchini, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes longer to bake than the baking estimates provided.
  • Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with or glaze with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Bean Browned Butter Glaze, or Cream Cheese Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Nutrition Facts : Calories 172 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 87 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

CARROT ZUCCHINI BREAD



Carrot Zucchini Bread image

When my husband was diagnosed with diabetes, many of the treats he enjoyed were off-limits. This moist, flavorful bread satisfies his sweet tooth-and I like it, too. -Edna Bright, Paris, Illinois

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 13

1 cup unsweetened applesauce
3/4 cup shredded carrots
3/4 cup shredded peeled zucchini
1/2 cup sugar
1/2 cup egg substitute
1-1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup orange juice

Steps:

  • In a bowl, combine the first 8 ingredients. Combine flour, baking powder, baking soda and salt; add alternately with orange juice to carrot mixture. Pour into 2 greased and floured 8x4-in. loaf pans. Bake at 350° until bread tests done, about 45 minutes. Cool for 10 minutes; remove from pans to a wire rack to cool completely.

Nutrition Facts : Calories 68 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 15g carbohydrate, Fiber 2g protein.

NICOLE'S WINTER CARROT ZUCCHINI BREAD



Nicole's Winter Carrot Zucchini Bread image

This is an amazing breakfast or snack bread that's full of healthy ingredients and tastes awesome... It's easy to make, and will be gone in no time.

Provided by Nicole

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 3h50m

Yield 16

Number Of Ingredients 16

1 cup all-purpose flour
1 ½ cups whole wheat flour
1 teaspoon baking soda
¼ teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon salt
6 egg whites
½ cup unsweetened applesauce
1 ½ cups brown sugar
1 cup grated unpeeled zucchini
1 cup grated carrot
2 teaspoons vanilla extract
½ cup raisins
½ cup chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan with non-stick spray. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl until well blended.
  • Beat egg whites with a mixer until light and frothy. Stir in applesauce, brown sugar, zucchini, carrots, and vanilla until well combined. Mix in the raisins and pecans. Add the flour mixture, stirring just until blended. Pour the batter into the prepared pan.
  • Bake until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes. Cool bread in pans for 10 minutes, then remove, and cool completely on a wire rack.

Nutrition Facts : Calories 172.5 calories, Carbohydrate 34 g, Fat 2.9 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 0.3 g, Sodium 263.4 mg, Sugar 17.5 g

ZUCCHINI CARROT BREAD



Zucchini Carrot Bread image

This zucchini carrot bread recipe is a sweet and delicious way to enjoy fresh gourd from the garden. Almost like a cake, it has a warm spicy flavor.

Provided by Stephanie Gallagher

Categories     Breakfast     Brunch     Dessert     Snack     Bread     Cake

Time 1h

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon (or pumpkin pie spice)
2 large eggs
1 cup brown sugar (firmly packed)
1/4 cup granulated sugar
1/2 cup vegetable oil
1/2 cup plain yogurt (non-fat or low-fat yogurt is okay)
1 cup zucchini (shredded)
1 cup carrots (grated)
Optional: 1/2 cup raisins

Steps:

  • Gather the ingredients.
  • Preheat oven to 325 F. Grease 2 loaf pans.
  • Whisk together the flour, baking powder , baking soda, salt, and cinnamon in a medium mixing bowl . Set aside.
  • In a large bowl, beat the eggs, sugars, oil, and yogurt together until smooth.
  • Stir in the shredded zucchini and grated carrots.
  • Fold the dry ingredients into the wet ingredients with a spatula or wooden spoon, until incorporated, but do not overmix. If you overbeat the batter, the zucchini bread will turn out tough. Stir in the raisins if you're using them.
  • Divide the batter equally among the 2 prepared pans.
  • Bake 38 to 45 minutes, or until a knife inserted in the center of the bread comes out clean.

Nutrition Facts : Calories 98 kcal, Carbohydrate 14 g, Cholesterol 12 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 104 mg, Sugar 8 g, Fat 4 g, ServingSize 32 servings, UnsaturatedFat 0 g

ZUCCHINI CARROT BREAD



Zucchini Carrot Bread image

Make and share this Zucchini Carrot Bread recipe from Food.com.

Provided by PetsRus

Categories     Breads

Time 1h20m

Yield 2 loafes

Number Of Ingredients 12

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 1/2 cups sugar
3 eggs, beaten
1 cup vegetable oil
1 cup grated zucchini
1 cup grated carrot
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F.
  • Sift together, flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl.
  • Add the sugar and blend.
  • Mix the eggs with the oil and add that to the flour mixture, mix again.
  • Mix the zucchini, carrots and walnuts, add and mix.
  • Put this in 2 greased loaf pans and bake for approx 50 minutes or until done in the centre.

ZUCCHINI-CARROT BREAD



Zucchini-Carrot Bread image

A yummy twist on a classic zucchini bread that was originally printed in Rachael Ray's Everyday magazine. So moist and delicious...enjoy!

Provided by cookingfor1

Categories     Breakfast

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon baking powder
1 1/2 cups granulated sugar
1/2 teaspoon salt
2 eggs
1/3 cup sour cream
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 1/4 cups grated zucchini
1 1/4 cups grated carrots

Steps:

  • Preheat oven to 350 degrees.
  • Coat an 9"x5" loaf pan with non-stick cooking spray.
  • Sift first 5 ingredients together and set aside.
  • In a large bowl, mix remaining ingredients.
  • Add wet ingredients to dry and combine.
  • Pour batter into loaf pan and place on a sheet pan. Bake for 30 mins.; rotate pan 180 degrees and continue baking another 30-40 minutes or until atoothpick inserted into centre comes out clean.
  • Makes 12 slices (6 weight watchers points per slice).

Nutrition Facts : Calories 297.6, Fat 11.5, SaturatedFat 2.3, Cholesterol 38.1, Sodium 234.2, Carbohydrate 45, Fiber 1.2, Sugar 25.9, Protein 3.9

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