Zucchini Carrot Bread – Moist & Delicious Quick Bread

Craving a treat that’s both wholesome and incredibly delicious? This Zucchini Carrot Bread is the answer! Combining the earthy sweetness of carrots with the subtle moisture of zucchini, this quick bread is remarkably moist, flavorful, and a fantastic way to sneak in some extra veggies. It’s perfect for breakfast, a snack, or even a light dessert.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 large eggs
• ½ cup vegetable oil (or other neutral oil)
• 1 teaspoon vanilla extract
• 1 ½ cups shredded zucchini (about 1 medium zucchini, excess water squeezed out)
• 1 cup shredded carrots (about 2 medium carrots)
• ½ cup chopped walnuts or pecans (optional)

Instructions

1. Preheat 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, granulated sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
3. In a separate medium bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
5. Gently fold in the shredded zucchini (make sure to squeeze out any excess water), shredded carrots, and optional chopped nuts until evenly distributed.
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 comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
8. Remove from the oven and let the bread cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely. Slice and serve.