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Spiced Zucchini Carrot Bread

Spiced Zucchini Carrot Bread: Wholesome Flavor in Every Slice

This Spiced Zucchini Carrot Bread combines wholesome veggies with delightful spices for a moist and tasty snack loaf.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free version.
  • 1 cup Granulated Sugar Brown sugar can be used for a richer taste.
  • 2 teaspoons Baking Powder Ensure it’s fresh for the best rise.
  • 1 teaspoon Baking Soda Essential leavening agent.
  • 1 teaspoon Fine Sea Salt Regular table salt can be used but slightly reduce the amount.
  • 1 teaspoon Ground Cinnamon Adjust based on your spice preference.
  • 1/2 teaspoon Ground Ginger Feel free to adjust based on your spice preference.
  • 1/4 teaspoon Ground Nutmeg Adjust based on your spice preference.
  • 1/4 teaspoon Ground Cloves Adjust based on your spice preference.
  • 2 large Eggs Ensure they are at room temperature.
  • 1/2 cup Neutral Oil Can substitute with melted coconut oil.
  • 1/2 cup Plain Yogurt Look for plant-based yogurt for a dairy-free option.
  • 1 teaspoon Vanilla Extract Almond extract can be an exciting alternative.
  • 1/2 cup Orange Juice Any plant-based milk makes a perfect substitute.
  • 1 cup Grated Zucchini Squeeze out excess liquid before measuring.
  • 1 cup Grated Carrot Pre-shredded carrot is a time-saver!
  • 1/2 cup Chopped Nuts Bring crunch and flavor; omit for a nut-free recipe.
  • 1/2 cup Raisins or Dried Cranberries Swap with chocolate chips for a dessert-worthy treat or skip entirely.
  • 1/4 cup Old Fashioned Oats Provides texture and visual appeal; feel free to leave out if you prefer a plain top.
  • 2 tablespoons Coarse Sugar Creates a delightful crunch and sparkle on the top.

Equipment

  • 9 x 5 inch loaf pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9 x 5 inch loaf pan with oil or butter.
  2. Grate fresh zucchini using a box grater and squeeze out excess moisture. Measure 1 packed cup and set aside.
  3. In a medium bowl, combine all-purpose flour, baking powder, baking soda, fine sea salt, and spices. Whisk until well incorporated.
  4. In a large bowl, whisk room temperature eggs until frothy. Gradually add granulated sugar, then stir in oil, yogurt, vanilla, and orange juice until smooth.
  5. Fold the dry mixture into the wet ingredients until no visible dry flour pockets remain; batter will be thick and slightly lumpy.
  6. Gently fold in the grated zucchini, grated carrot, and any optional add-ins.
  7. Pour the batter into the prepared loaf pan and smooth the top. If desired, sprinkle oats and coarse sugar on top.
  8. Bake for 50 to 60 minutes until golden brown and a toothpick inserted comes out with a few moist crumbs.
  9. Remove the bread from the oven and let it cool in the pan for about 15 minutes. Use a parchment sling to lift it out and cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 8gVitamin A: 450IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing the batter.

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