Zucchini Carrot Bread
Zucchini Carrot Bread is a sweet or lightly spiced bread made with grated zucchini, carrots, and a blend of flour, sugar, and spices. It often includes nuts, raisins, or even chocolate chips for added texture and flavor. It’s a great way to use up summer zucchini or incorporate more vegetables into your diet.
Ingredients (for 1x):
3 large eggs
½ cup granulated sugar (Stevia or any other sugar alternative of your choice)
½ cup packed brown sugar
1 teaspoon vanilla extract
1 cup unsweetened applesauce
½ cup plain Greek yogurt
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon sea salt
1 cup dark chocolate chips (+ ¼ cup for topping, optional)
¼ cup old-fashioned oats (optional, for topping)
1 medium zucchini (or 2 cups grated)
1 medium carrot (or 1 cup grated)
Instructions:
Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Prepare the zucchini and carrot: Grate the zucchini and carrot, then set aside. If the zucchini is overly watery, lightly squeeze out the excess moisture using a paper towel or kitchen cloth.
Mix the wet ingredients: In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, applesauce, and Greek yogurt until smooth and well combined.
Combine the dry ingredients: In another bowl, whisk together the flour, ground cinnamon, baking soda, baking powder, and sea salt.
Mix the batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the grated zucchini, carrot, and 1 cup of chocolate chips (if using).
Pour into the loaf pan: Pour the batter into the prepared loaf pan and smooth the top. If desired, sprinkle the remaining ¼ cup of chocolate chips and old-fashioned oats on top.
Bake: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover loosely with aluminum foil.
Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes:
Moisture Management:
Grate the zucchini and carrots finely for a smoother texture or coarsely for more texture.
If the zucchini is very watery, lightly squeeze out excess moisture with a clean kitchen towel.
Sweetness:
Adjust sugar based on your preference or the sweetness of added ingredients like raisins or chocolate chips.
You can substitute honey, maple syrup, or coconut sugar for a different flavor profile.
Spices:
Common spices include cinnamon, nutmeg, or ginger for a warm, cozy flavor.
Add-ins:
Nuts (e.g., walnuts, pecans), seeds (e.g., sunflower, chia), or dried fruit (e.g., raisins, cranberries) enhance the texture and taste.
Dietary Modifications:
Use gluten-free flour for a GF version or almond/coconut flour for low-carb options.
Replace eggs with flaxseed meal or applesauce for a vegan recipe.
Tips:
Preheat the oven and grease the loaf pan properly to prevent sticking.
Do not overmix the batter; stir just until combined to avoid dense bread.
Let the bread cool completely before slicing to maintain structure.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week. It also freezes well for up to 3 months.
Servings:
Yield: Makes 1 standard 9×5-inch loaf (approximately 8-10 slices).
Portion: Perfect for serving 8-10 people as a snack or dessert.
Enjoy your Zucchini Carrot Bread!