Name: Irresistible Zucchini and Carrot Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups (240 g) all-purpose flour; 1 cup (200 g) granulated sugar (or 3/4 cup sugar + 1/4 cup brown sugar); 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp fine salt; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg (optional); Zest of 1 lemon; 2 large eggs, room temperature; 1/2 cup (120 ml) vegetable oil or mild olive oil; 1/4 cup plain yogurt or sour cream; 1 tsp vanilla extract; 1 cup grated zucchini (packed, remove excess moisture); 1 cup grated carrot (packed); 1/2 cup chopped walnuts or pecans (optional); 1/2 cup raisins or chocolate chips (optional)

Description

A moist and zesty quick bread combining grated zucchini and carrots, perfectly balanced with spices and lemon zest.

Ingredients

2 cups (240 g) all-purpose flour
1 cup (200 g) granulated sugar (or 3/4 cup sugar + 1/4 cup brown sugar)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
Zest of 1 lemon
2 large eggs, room temperature
1/2 cup (120 ml) vegetable oil or mild olive oil
1/4 cup plain yogurt or sour cream
1 tsp vanilla extract
1 cup grated zucchini (packed, remove excess moisture)
1 cup grated carrot (packed)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins or chocolate chips (optional)

Instructions

Preheat your oven to 350°F (175°C) and prepare a 9×5 inch loaf pan.
Grate zucchini and carrot, then drain the excess moisture from the zucchini.
In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, mix the wet ingredients: beat eggs with oil, yogurt, vanilla, and lemon zest.
Combine the wet and dry mixtures by folding until just combined, then add in the grated zucchini, carrot, and any nuts or raisins.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–65 minutes or until a toothpick comes out clean or with a few moist crumbs.
Let the loaf cool in the pan for 10–15 minutes before transferring it to a wire rack to cool fully.

Notes

For best results, squeeze out as much moisture from the zucchini as possible to avoid sogginess. Allow the bread to cool completely before slicing for cleaner pieces.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 15g
Sodium: 250mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Keywords: zucchini bread, carrot bread, quick bread, baking, healthy dessert