Zucchini Carrot Bread Recipe
Prep Time:
10 minutes
Cook Time:
55 minutes
Servings:
8 Servings
Ingredients
  • 1 medium zucchini, finely grated
  • 1 cup baby carrots, finely grated
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 2 eggs
  • ½ cup vegetable oil
  • 1 cup sugar
  • 1 teaspoon vanilla extract
Directions
  1. Preheat oven to 350 F.
  2. Grease an 8x4-inch loaf pan.
  3. Finely grate the zucchini and the carrots using a box grater or a food processor with a grater attachment.
  4. Set the grated zucchini and grated carrots in a colander, and press with a spatula to remove most of the liquid. Then, set aside.
  5. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ground ginger.
  6. In a large bowl, whisk together the eggs, vegetable oil, sugar, and vanilla extract.
  7. Add the flour mixture to the wet mixture, and stir gently with a spatula until just combined, taking care not to over-mix.
  8. Add the grated zucchini and carrots, and stir gently.
  9. Transfer the batter to the greased loaf pan.
  10. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the bread cool for 10 minutes in the pan.
  12. Run a butter knife along the edges of the loaf to loosen the bread from the pan. Invert, and let cool completely.
  13. Slice, and serve.