Carrot and Zucchini Bread
This moist and flavorful carrot and zucchini bread is the perfect way to enjoy the freshness of garden vegetables in a sweet, tender loaf. Lightly spiced from the brown sugar and packed with shredded veggies, it’s wonderful served warm with butter or as a grab-and-go snack. The zucchini keeps it moist for days, while the carrots add subtle sweetness. Add raisins for a touch of chewiness and extra flavor.
Servings: 1 Loaf
Calories: 171kcal
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup light brown sugar packed
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ½ cup 1 stick unsalted butter, melted and slightly cooled
- ½ cup shredded carrots about 1 medium carrot
- 1 ¾ cups grated zucchini about 1 medium zucchini
- Optional: ½ cup raisins
Instructions
- Preheat the Oven
Preheat your oven to 365°F (185°C). Grease and flour an 9x5-inch loaf pan, making sure to coat the corners well to prevent sticking. Set aside. - Prepare the Wet Ingredients
In a medium mixing bowl, whisk together the eggs and melted butter until smooth and slightly frothy. Set aside. - Mix the Dry Ingredients
In a large mixing bowl, sift together the flour, brown sugar, baking powder, baking soda, and salt. Sifting ensures a light, even texture and helps prevent lumps. - Combine Wet and Dry
Make a well in the center of the dry mixture. Pour in the egg and butter mixture. Using a spatula or wooden spoon, gently fold the wet and dry ingredients together until just combined. Avoid overmixing, as this can make the bread dense. - Add the Vegetables (and Raisins, if using)
Fold in the shredded carrots, grated zucchini, and raisins (if desired). The zucchini will release some moisture, which is normal — it helps keep the bread soft. - Fill the Pan and Bake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place in the center of the preheated oven and bake for about 55 minutes, or until a cake tester or toothpick inserted into the center comes out clean. - Cool the Loaf
Remove the pan from the oven and place it on a wire rack. Let the bread cool in the pan for 10 minutes before carefully removing it. Allow it to cool completely before slicing for the cleanest cuts.