Zucchinicarrotbread Recipes

ZUCCHINI CARROT BREAD

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.

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.

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.

ZUCCHINI CARROT BREAD

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.

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.

CARROT APPLE ZUCCHINI BREAD

Steps:

• Bread:.
• Preheat the oven to 350 degrees.
• Grease and flour two 8x4 inch loaf pans. Line with parchment paper and set aside. (I use the baking spray with flour in it.).
• Place zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the zucchini, or as much as you can. Set aside.
• In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.
• In a separate large bowl, whisk together the butter and sugar.
• Add eggs, orange juice, and vanilla and whisk until combined.
• Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.
• Pour into prepared pans.
• Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.
• Let cool completely before icing.
• Cream Cheese Glaze/Frosting:.
• Cream together cream cheese and butter with a hand mixer.
• Add in 2 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
• Frost bread and enjoy.

HEALTHY ZUCCHINI BREAD

Steps:

• Preheat oven to 325°F. Grease a 9" x 5" loaf pan to prevent the bread from sticking. If you'll be toasting the nuts, line a small, rimmed baking sheet with parchment paper for easy cleanup.
• Toast the nuts: Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.
• In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)
• Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini (be sure to squeeze excess moisture out of the zucchini first). Add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now, if using.
• Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you'd like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
• Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean and the center of the loaf springs back to the touch. Let the bread cool in the pan on a wire rack. Use a serrated knife to cut individual slices.
• This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.

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.

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.