Description
This Spiced Zucchini Carrot Bread is a moist, flavorful loaf packed with warm spices, shredded zucchini and carrot, crunchy walnuts, and sweet dried cranberries. Perfect as a wholesome snack or breakfast treat, it combines the natural sweetness of orange zest with comforting cinnamon and nutmeg, making it a deliciously balanced quick bread that can also be baked into muffins.
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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). 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 bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined. Set this bowl aside.
- Combine Wet Ingredients: In a separate bowl, beat together the eggs, sugar, brown sugar, coconut oil (or substitute), and vanilla extract until well blended. The mixture will be smooth and rich.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture. The batter will be thick and somewhat difficult to stir at this stage.
- Add Vegetables: Fold in the shredded zucchini and shredded carrots until they are evenly distributed throughout the batter. This will help loosen the batter and make it easier to mix.
- Add Nuts, Fruit, and Zest: Stir in the chopped walnuts, dried cranberries, and orange zest until fully combined, ensuring even distribution.
- Bake: Pour the batter into the prepared loaf pan or muffin tin. Bake the loaf for 50 to 60 minutes, or the muffins for 18 to 22 minutes. The bread/muffins are done when a wooden toothpick inserted into the center comes out clean. Start checking early as baking times can vary by oven.
- Cool: Allow the baked bread or muffins to cool in the pan for 10 to 15 minutes. Then invert the loaf onto a wire rack or remove muffins and cool completely before serving.
Notes
- You can substitute coconut oil with vegetable or canola oil if preferred.
- Loaf pan dimensions are approximately 9 x 5 x 3 inches; adjust baking times if using different sizes.
- This recipe can be made as muffins; baking time will be significantly shorter.
- Ensure zucchini and carrot are shredded finely for best texture.
- Store leftover bread or muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing baked bread slices or muffins is possible for up to 3 months; thaw at room temperature before serving.
