Delicious Zucchini Carrot Bread Recipe

Looking for a delightful way to sneak some veggies into your diet? This Delicious Zucchini Carrot Bread is the answer! Perfectly moist, subtly spiced, and packed with the goodness of fresh zucchini and carrots, it’s an irresistible treat for any time of day.

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
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil (or unsweetened applesauce for a lighter version)
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini (about 1 medium zucchini, excess moisture squeezed out)
• 1 cup shredded 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. Set aside.
3. In a separate medium bowl, combine the granulated sugar, vegetable oil, beaten eggs, and vanilla extract. Mix well until smooth.
4. Pour the wet ingredients into the dry ingredients. Mix until just combined; be careful not to overmix.
5. Gently fold in the shredded zucchini and shredded 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 inserted into the center comes out clean.
8. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
9. Slice and serve warm or at room temperature.