Zucchini Carrot Bread
This moist zucchini carrot bread is loaded with healthy ingredients like grated zucchini and carrots, crunchy walnuts, and warming spices!
Ingredients
- 1 cup slightly heaping walnuts, chopped
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- ¾ cup avocado oil
- 1 cup slightly heaping grated zucchini
- 1 cup slightly heaping grated carrot
Instructions
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- Preheat the oven to 350°, and prepare a 9 by 5 inch loaf pan with parchment paper that slightly overhangs, and mist lightly with cooking spray.
- To toast your walnuts, place a skillet over medium-high heat, and add in the walnuts. Stir the nuts for about 2 minutes, or until they begin to become fragrant and slightly toasted. Spoon into a small bowl to hold and cool slightly.
- Next, whisk together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt in a bowl, and set these dry ingredients aside for a moment.
- In another larger bowl, add both the brown and granulated sugars, the eggs and the vanilla extract, and whisk for about 1 to 2 minutes, until very well blended and slightly thickened. Then, whisk in the avocado oil until incorporated.
- Add in the dry ingredients, and gently whisk those in until mostly blended. Next, add in the grated zucchini and carrot, as well as the walnuts, and switching to a rubber spatula, fold those in just until blended together and combined.
- Pour the batter into your prepared loaf pan, and bake the zucchini carrot bread for 1 hour and 10 minutes, or until a skewer inserted into the center of the bread comes out clean.
- Allow the zucchini carrot bread to cool in the pan for 5 to 10 minutes, then carefully lift it out using the overhanging parchment paper, and allow it to cool on a wire rack completely, or just until slightly warm.
- Slice the zucchini carrot bread into 9 slices, and enjoy.
Notes
Freshly grated zucchini and carrots for color and texture: I love that this bread is brimming with fresh veggies, offering some added health benefits. I typically grate about 1 ½ fresh zucchini (depending on size), and 1 to 1 ½ large carrots for the required amount. These ingredients provide color, moisture, and texture to this bread.
Heart-healthy avocado oil: Lately, I've been using avocado oil in many of my baking recipes that require oil. It is a good fat, and much healthier than vegetable or canola oil. It's also neutral in flavor (especially the "Chosen Foods" brand organic avocado oil, which is my favorite). I love that it provides a terrific texture for this zucchini carrot bread, with added benefits.
Toast your walnuts for added flavor: You can certainly skip the step of toasting the walnuts and leave them raw. But I like that bit of added "toasty" flavor and crunch that a quick, 2-minute toast in a dry skillet provides. You could also substitute pecans here, if desired.
How to store your zucchini carrot bread: This bread is deliciously moist, and stays fresh for several days after baking. I like to slice it and keep it under a cake dome (on a plate covered with a glass dome), or wrapped in plastic wrap. If you have leftovers that you'd like to freeze, wrap in plastic wrap and store in a freezer ziplock bag. You can thaw the zucchini carrot bread for an hour or so as needed. (But don't try to refreeze once it has been thawed.) Calories: 340 Total Fat: 20g Saturated Fat: 2g Cholesterol: 55mg Sodium: 220mg Total Carbohydrates: 38g Dietary Fiber: 2g Sugars: 20g Protein: 5g
Heart-healthy avocado oil: Lately, I've been using avocado oil in many of my baking recipes that require oil. It is a good fat, and much healthier than vegetable or canola oil. It's also neutral in flavor (especially the "Chosen Foods" brand organic avocado oil, which is my favorite). I love that it provides a terrific texture for this zucchini carrot bread, with added benefits.
Toast your walnuts for added flavor: You can certainly skip the step of toasting the walnuts and leave them raw. But I like that bit of added "toasty" flavor and crunch that a quick, 2-minute toast in a dry skillet provides. You could also substitute pecans here, if desired.
How to store your zucchini carrot bread: This bread is deliciously moist, and stays fresh for several days after baking. I like to slice it and keep it under a cake dome (on a plate covered with a glass dome), or wrapped in plastic wrap. If you have leftovers that you'd like to freeze, wrap in plastic wrap and store in a freezer ziplock bag. You can thaw the zucchini carrot bread for an hour or so as needed. (But don't try to refreeze once it has been thawed.) Calories: 340 Total Fat: 20g Saturated Fat: 2g Cholesterol: 55mg Sodium: 220mg Total Carbohydrates: 38g Dietary Fiber: 2g Sugars: 20g Protein: 5g