Moist Zucchini Carrot Bread – Easy Delicious Loaf

Craving a perfectly moist and flavorful treat? This Zucchini Carrot Bread is an absolute winner, blending garden-fresh goodness with warm spices into an easy, delicious loaf. It’s ideal for breakfast, a comforting snack, or even a light dessert, offering a delightful way to enjoy your veggies!

Ingredients

• 2 cups (240g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1/2 cup (120ml) vegetable oil (or melted unsalted butter)
• 1/4 cup (60ml) milk (any kind)
• 1 teaspoon vanilla extract
• 2 cups (approx. 2 medium) grated zucchini, excess water squeezed out
• 1 cup (approx. 2 medium) grated carrots
• Optional: 1/2 cup chopped walnuts or pecans

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 all-purpose flour, granulated sugar, brown sugar, ground cinnamon, baking soda, baking powder, and salt.
3. In a separate medium bowl, whisk together the eggs, vegetable oil (or melted butter), milk, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay.
5. Gently fold in the grated zucchini, grated carrots, and optional chopped nuts until evenly distributed throughout the batter.
6. Pour the batter into your prepared loaf pan and spread evenly.
7. Bake for 55-65 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 foil.
8. Let the bread cool in the pan for 10-15 minutes before carefully removing it to a wire rack to cool completely.
9. Slice and serve warm or at room temperature. Enjoy!