Description
A moist and flavorful spiced zucchini carrot bread bursting with cinnamon, nutmeg, and a delightful combination of shredded vegetables, walnuts, dried cranberries, and fresh orange zest. Perfect as a wholesome breakfast or a cozy snack.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
Wet Ingredients
- 1/2 cup coconut oil (softened or melted, can also substitute vegetable or canola oil)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 cup shredded zucchini
- 1/2 cup shredded carrot
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- Zest of one orange
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9 x 5 x 3 inch loaf pan with butter or cooking spray. Alternatively, prepare a muffin tin with liners or cooking spray if making muffins.
- Mix dry ingredients: In a large mixing bowl, whisk together the all purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.
- Combine wet ingredients: In a separate bowl, beat together the eggs, sugar, brown sugar, coconut oil, and vanilla extract until smooth and combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. The batter will be thick and difficult to stir at this stage.
- Add shredded vegetables: Fold in the shredded zucchini and shredded carrot. The batter should become easier to mix and more cohesive now.
- Add nuts, fruits, and zest: Stir in the chopped walnuts, dried cranberries, and orange zest until evenly distributed throughout the batter.
- Bake: Transfer the batter to your prepared loaf pan or muffin tin. Bake for 50-60 minutes for the loaf, or 18-22 minutes for muffins. Use a wooden toothpick to check doneness – it should come out clean. Begin checking early to avoid overbaking as oven times vary.
- Cool: Once baked, let the bread cool in the pan for 10-15 minutes. Then invert it onto a wire rack and cool completely before slicing or serving.
Notes
- You can substitute coconut oil with vegetable or canola oil if preferred.
- This recipe can be made into muffins by adjusting baking time accordingly.
- Checking the bread early for doneness helps prevent overbaking as oven temperatures may vary.
- Ensure zucchini and carrots are shredded finely to integrate well into the batter.
- Adding orange zest brightens the flavor with a fresh citrus note.
- Store bread tightly wrapped at room temperature for up to 3 days or refrigerate to extend freshness.
