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Carrot Zucchini Bread

Carrot Zucchini Bread Recipe

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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 295
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups (180 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt
  • 2 large eggs
  • ½ cup (100 g) granulated sugar
  • ½ cup (110 g) packed light brown sugar
  • ½ cup (120 ml) neutral oil
  • 1 tsp vanilla extract
  • 1 cup (135 g) finely grated carrot
  • 1 cup (125 g) finely grated zucchini
  • ½ cup (60 g) chopped walnuts or pecans (optional)

Method
 

  1. Heat oven to 350°F (180°C) and grease a 9x5-inch loaf pan.
  2. In a large bowl, whisk together the sugars, eggs, oil, and vanilla until smooth. Stir in the grated carrot and zucchini.
  3. Add the flour, baking soda, cinnamon, and salt to the same bowl. Stir just until combined, then fold in nuts if using.
  4. Scrape the batter into the prepared pan and smooth the top. Bake 45 to 55 minutes, until a toothpick comes out with a few moist crumbs. Cool in the pan 10 minutes, then turn out onto a rack to cool completely before slicing.

Notes

If you only have an 8x4-inch loaf pan, expect the bake to run closer to 50-55 minutes. The loaf is done when a toothpick inserted in the center comes out clean or with just a few crumbs attached.