ChocoJay
Culinary Explorer
Hey everyone, I want to introduce you to a wonderfully moist and flavorful loaf that’s perfect for any time of day! 
Our Zucchini Carrot Loaf combines tender zucchini and sweet carrots into a deliciously spiced treat. It’s a great way to enjoy your veggies in a comforting, baked form! 
Our Zucchini Carrot Loaf combines tender zucchini and sweet carrots into a deliciously spiced treat. It’s a great way to enjoy your veggies in a comforting, baked form! Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
379×284
260.4 kB - 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup grated carrot (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x5-inch loaf pan.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Prepare Wet Ingredients:
- In a large bowl, beat together the granulated sugar, brown sugar, and oil until well combined.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Combine Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated zucchini, grated carrot, and nuts (if using).
- Bake:
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
