Moist Zucchini Carrot Bread Recipe-Delicious & Easy

Discover the ultimate comfort food with our incredibly delicious and easy Moist Zucchini Carrot Bread recipe! This delightful quick bread perfectly blends the subtle sweetness of carrots and the moisture-rich goodness of zucchini, resulting in a loaf that’s tender, flavorful, and wonderfully aromatic. Perfect for breakfast, a snack, or even dessert, it’s a guaranteed crowd-pleaser that comes together in a snap.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil (or other neutral oil)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated zucchini (about 1 medium zucchini, squeezed of excess liquid)
• 1 cup grated carrots (about 2 medium carrots)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). Set aside.
3. In a separate medium bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients. Mix with a spatula or spoon until just combined. Be careful not to overmix.
5. Gently fold in the grated zucchini and grated carrots until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and spread evenly.
7. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the bread comes out clean.
8. Remove from the oven and let cool in the pan for 10-15 minutes before carefully transferring to a wire rack to cool completely. Slice and enjoy!
9. Store leftover zucchini carrot bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.