Description
This incredible Carrot Zucchini Bread is the ultimate moist, spiced quick bread that perfectly balances garden-fresh vegetables with warmth and sweetness. Achieving a tender crumb while getting your daily dose of veggies has never been easier, making this the perfect cozy treat for any time of day. Whether you serve it toasted with butter for breakfast or slice it up for an afternoon snack, this foolproof recipe delivers consistent, mouthwatering results that your entire family will crave.
Ingredients
1 large egg
1/2 cup light brown sugar, packed
1/3 cup coconut oil, liquid
1/4 cup granulated sugar
1/4 cup sour cream
2 tsp vanilla extract
2 tsp ground cinnamon
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 cup grated carrots, loosely packed
1 cup grated zucchini, loosely packed
Instructions
Preheat your oven to 350F and coat a 9×5-inch loaf pan with floured cooking spray.
In a large mixing bowl, whisk together the egg, brown sugar, coconut oil, granulated sugar, sour cream, vanilla, and cinnamon until uniform and creamy.
Fold in the flour, baking powder, and baking soda until just combined.
Gently fold in the grated carrots and zucchini.
Pour the batter into the prepared loaf pan.
Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
You can substitute the sour cream with Greek yogurt for a healthier boost. The bread is freezer-friendly; wrap individual slices tightly to store for up to 3 months. Ensure your vegetables are loosely packed for the correct moisture ratio.
- Prep Time: 15
- Cook Time: 55
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American