Zucchini Carrot Bread Bread Machine Recipes

CARROT ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. Sift together the flour, baking powder, baking soda, salt, and cinnamon; set aside.
• Combine the eggs, buttermilk, and melted butter in a mixing bowl. Stir in the brown sugar. Add the zucchini, carrots, and orange and lemon zests.
• Stir the dry ingredients to the wet ingredients and stir gently until just combined. Fold in the walnuts.
• Pour batter into prepared loaf pans. Bake at 350 degrees F (175 degrees C) for 60 to 75 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

CARROT ZUCCHINI BREAD

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.

ZUCCHINI CARROT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Mix flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice together in a bowl. Beat sugar, applesauce, and eggs together in a separate bowl; mix into the flour mixture until batter is just combined. Fold zucchini and carrots into batter. Divide batter between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center of the loaves comes out clean, about 1 hour.

ZUCCHINI BREAD (BREAD MACHINE)

Steps:

• Add all ingredients in the pan according to the order in manufacturer's directions.
• Set crust on medium and program for the Basic cycle; press Start.
• When the baking cycle ends, immediately remove the bread from pan and place on a rack.
• Let cool to room temperature before slicing.

ZUCCHINI-CARROT BREAD (BREAD MACHINE)

Steps:

• Place all ingredients in bread pan, select Light Crust setting, and press Start.
• After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool for 1 hour before slicing. (Remember to remove kneading paddle, if necessary.).

CARROT ZUCCHINI BREAD

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.

ZUCCHINI CARROT BREAD

Steps:

• Preheat oven to 325 degrees. Spray a 9x5 loaf pan with non-stick spray.
• Add the flour, cinnamon, baking soda, baking powder, and salt to a small bowl and whisk to combine. Set aside.
• Add the oil, applesauce, egg, and egg yolk to a mixing bowl and whisk to combine. Whisk in the brown sugar, sugar, and vanilla until well combined.
• Add the dry ingredients to the wet and stir just until the flour has disappeared. Do not over mix.
• Add the zucchini and carrots to the bowl and stir to combine.
• Spread the batter into the prepared baking dish and bake for 50-60 minutes or until a tester inserted in the center comes out clean.
• Cool for 15 minutes before removing from the loaf pan and cooling completely on a wire rack.
• Add the cream cheese and butter to a microwave safe bowl and microwave until soft enough to stir together, but not fully melted, about 30-60 seconds.
• Stir in the powdered sugar, vanilla, and salt until the mixture is smooth.
• Pour the glaze over the cooled bread and allow to set for 15 minutes to firm up.

CARROT AND ZUCCHINI BREAD

Steps:

• Preheat oven to 350F degrees. Spray two 9x5-inch loaf pans with non-stick cooking spray. In a bowl, combine the flour, baking powder, baking soda, salt, and cinnamon; set aside. In a large, separate bowl, combine the eggs, buttermilk, and melted butter. Stir in the brown sugar. Add the zucchini, carrots, and apple and combine. Stir in the dry ingredients into the wet ingredients and stir gently until just combined. Pour batter into prepared loaf pans. Bake for 60 minutes, or until a knife inserted into the center of the loaf comes out clean. Cool loaves in the pan for 10 minutes before removing to a wire rack to cool completely.