Description
This Spiced Zucchini Carrot Bread is a moist, flavorful quick bread infused with warm cinnamon and nutmeg spices, packed with shredded zucchini, carrots, walnuts, dried cranberries, and a hint of fresh orange zest. Perfect as a wholesome breakfast or a cozy snack, this bread balances sweetness and spice with a tender crumb.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
Wet Ingredients
- 1/2 cup coconut oil (softened or melted; can substitute vegetable or canola oil)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 cup shredded zucchini
- 1/2 cup shredded carrot
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- Zest of one orange
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9 x 5 x 3 inch loaf pan with butter or non-stick cooking spray. Alternatively, you can use a muffin tin lined with paper liners or sprayed with cooking spray.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, sugar, brown sugar, coconut oil, and vanilla extract until smooth and well incorporated.
- Mix Wet with Dry: Add the wet ingredients into the bowl with the dry ingredients. The batter will be thick and difficult to stir at first, so mix thoroughly until combined.
- Add Vegetables: Fold in the shredded zucchini and shredded carrot. Stir until these are evenly distributed and the batter becomes more mixable.
- Add Nuts, Fruit & Zest: Incorporate the chopped walnuts, dried cranberries, and orange zest into the batter, ensuring everything is evenly mixed.
- Bake: Pour the batter into the prepared loaf pan or distribute into muffin tins. Bake the loaf for 50-60 minutes or muffins for 18-22 minutes. Test doneness by inserting a wooden toothpick into the center; it should come out clean when done. Start checking a few minutes early as baking time can vary depending on your oven.
- Cool: Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then invert the bread or remove muffins and transfer to a wire rack to cool completely before slicing or serving.
Notes
- You can substitute the coconut oil with vegetable oil or canola oil if preferred.
- For gluten-free version, use a gluten-free flour blend that can substitute 1:1 for all purpose flour.
- This recipe can be made as muffins instead of a loaf; reduce baking time accordingly.
- Ensure zucchini and carrot are well shredded but not excessively wet, pat with paper towel if very moist to avoid soggy bread.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate up to 1 week.
