Zucchini Carrot Bread
A soft, tender zucchini carrot bread with a hint of orange zest. Packed with fiber, healthy fats, and natural sweetness, it’s perfect for breakfast, snacks, or freezing for later. Quick to prepare, this wholesome loaf is lightly spiced and always satisfying.
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 whisk or hand mixer
- 1 spatula
- 1 grater (for zucchini and carrots)
- 1 9×5-inch loaf pan, greased
- 1 Wire Cooling Rack
Ingredients
- 2 medium zucchini about 1½ cups grated
- 2 medium carrots about 1½ cups grated
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ cups granulated sugar white, cane, or light brown
- 3 large eggs at room temperature
- 2 –3 teaspoons vanilla extract
- Zest of 1 orange
- ½ cup vegetable oil or coconut oil
- ½ cup plain Greek yogurt at room temperature
Instructions
- Prepare Your Ingredients: Before starting, gather all ingredients and make sure your eggs and Greek yogurt are at room temperature. Grate the zucchini and carrots using a medium grater and measure everything carefully. Zesting the orange now ensures the aromatic oils are fresh. If the zucchini is very moist, gently squeeze out the excess water using a clean kitchen towel or cheesecloth to prevent the bread from becoming soggy.
- Combine Wet Ingredients: In a large mixing bowl, crack the three eggs and add the plain Greek yogurt and vegetable (or coconut) oil. Pour in the granulated sugar and add the orange zest along with the vanilla extract. Using a whisk or hand mixer, gently beat the mixture until it turns pale, slightly thickened, and most of the sugar has dissolved. This step is essential for creating a tender, soft crumb in the finished bread.
- Mix Dry Ingredients Separately: In a separate medium bowl, sift together the all-purpose flour, baking powder, and baking soda to avoid any lumps. Stir in the kosher salt to distribute evenly. Sifting and whisking the dry ingredients separately ensures they are evenly incorporated without overmixing the wet ingredients later.
- Combine Wet and Dry Mixtures (First Stage): Add half of the dry ingredients to the wet mixture. Using a spatula or a whisk, gently fold the flour into the wet ingredients. The goal is to combine them just until no streaks of flour remain. Overmixing here can make the bread dense, so use slow, deliberate folds rather than vigorous stirring.
- Add Grated Zucchini: Carefully fold the grated zucchini into the batter. Spread it evenly with a spatula, ensuring every bit is coated in the wet mixture. The zucchini adds moisture and subtle sweetness, creating a soft and tender loaf. Take care not to overmix, as this can compress the batter and reduce its fluffiness.
- Incorporate Remaining Dry Ingredients: Sprinkle in the remaining half of the flour mixture. Gently fold it in, just until it disappears into the batter. At this point, the batter should be thick, slightly lumpy, and well combined. The careful folding technique ensures the bread remains light and airy while distributing the dry ingredients evenly.
- Fold in Grated Carrots: Finally, fold in the grated carrots using a spatula. Work slowly to avoid breaking down the carrots too much. They add natural sweetness, fiber, and vibrant color to the bread, making each slice visually appealing as well as nutritious.
- Prepare Loaf Pan: Grease a 9×5-inch loaf pan with butter, coconut oil, or non-stick spray. You may also line the pan with parchment paper for extra assurance that the bread won’t stick. Pour the batter into the pan, using a spatula to smooth out the top evenly. This ensures an even rise during baking.
- Bake the Bread: Preheat your oven to 350°F (175°C). Place the loaf in the center of the oven and bake for 50–60 minutes. To test doneness, insert a toothpick or skewer into the center; it should come out clean or with only a few moist crumbs. Baking time may vary slightly depending on your oven, so start checking at 50 minutes.
- Cool the Bread: Once baked, remove the loaf from the oven and let it cool in the pan for 10–15 minutes. Then, carefully transfer it to a wire cooling rack to cool completely. Cooling in the pan too long can cause the bottom to become soggy, so transferring ensures the loaf maintains its structure.
- Slice and Serve: Once completely cooled, use a serrated knife to slice the bread evenly into 12 portions. Serve immediately, or store slices in an airtight container. The bread can also be frozen for up to three months and reheated in a microwave or oven for a warm, fresh-baked taste anytime.
Notes
- Squeeze out excess water from zucchini before adding to the batter to prevent a soggy loaf.
- Use room-temperature eggs and yogurt for a lighter, tender crumb.
- Fold ingredients gently rather than stirring vigorously to avoid a dense texture.
- Grate carrots and zucchini evenly to ensure consistent moisture and sweetness.
- Zesting the orange adds a fragrant, fresh citrus note that elevates the flavor.
- Baking times may vary depending on your oven; always check doneness with a toothpick.
