Best 14 Zesty Zucchini Carrot Bread Recipes

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Welcome to the world of flavors! Are you ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more? In this article, we present the ultimate guide to baking the perfect "zesty zucchini carrot bread." Get ready to transform simple ingredients into a delightful masterpiece that combines the vibrant colors and flavors of zucchini and carrots with a hint of zesty citrus. You'll be amazed at how these everyday ingredients come together to create a moist, flavorful, and wholesome bread that's perfect for breakfast, snacks, or even as a dessert. So, gather your ingredients, preheat your oven, and let's dive into the world of zucchini carrot bread!

Let's cook with our recipes!

ZUCCHINI CARROT BREAD



Zucchini Carrot Bread image

Make and share this Zucchini Carrot Bread recipe from Food.com.

Provided by PetsRus

Categories     Breads

Time 1h20m

Yield 2 loafes

Number Of Ingredients 12

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 1/2 cups sugar
3 eggs, beaten
1 cup vegetable oil
1 cup grated zucchini
1 cup grated carrot
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F.
  • Sift together, flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl.
  • Add the sugar and blend.
  • Mix the eggs with the oil and add that to the flour mixture, mix again.
  • Mix the zucchini, carrots and walnuts, add and mix.
  • Put this in 2 greased loaf pans and bake for approx 50 minutes or until done in the centre.

CARROT ZUCCHINI BREAD



Carrot Zucchini Bread image

The bread is soft, tender, uber-moist, dense enough to be satisfying, but still light. It's just sweet enough to taste like a dessert and not like you're eating vegetables. It's an easy, no mixer recipe, that comes together quickly. Coconut oil adds a nearly imperceptible undertone that's sweeter and more fragrant than canola or vegetable oil, but substitute with them if desired. I grated the carrots and zucchini by hand using the coarsest blade on a box grater. The batter is quite thick and that's by design. Feel free to optionally add walnuts, raisins, or your favorite nuts or dried fruit, or glaze the bread if desired.

Provided by Averie Sunshine

Categories     Bread, Rolls, Muffins & Breakfast

Time 1h30m

Number Of Ingredients 14

1 large egg
1/2 cup light brown sugar, packed
1/3 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup granulated sugar
1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional and to taste
1 cup grated carrots, laid loosely in cup and not packed (about 1 large/2 medium peeled and trimmed carrots)
1 cup grated zucchini, laid loosely in cup and not packed(about 1 medium/large trimmed zucchini)
1/2 cup walnuts, raisins, etc., optional

Steps:

  • Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note - Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.
  • In a large bowl, add the the egg, brown sugar, oil, sugar, sour cream, vanilla, cinnamon, and whisk to combine.
  • Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
  • Add the carrots, zucchini, optional walnuts or raisins, and fold gently to combine.
  • Turn batter out into the prepared pan (it's quite thick, this is what you want), smoothing the top lightly with a spatula.
  • Bake for about 52 to 58 minutes (I baked 54 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip - Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of carrots, zucchini, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes longer to bake than the baking estimates provided.
  • Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with or glaze with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Bean Browned Butter Glaze, or Cream Cheese Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Nutrition Facts : Calories 172 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 87 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

ZUCCHINI CARROT BREAD



Zucchini Carrot Bread image

This zucchini carrot bread recipe is a sweet and delicious way to enjoy fresh gourd from the garden. Almost like a cake, it has a warm spicy flavor.

Provided by Stephanie Gallagher

Categories     Breakfast     Brunch     Dessert     Snack     Bread     Cake

Time 1h

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon (or pumpkin pie spice)
2 large eggs
1 cup brown sugar (firmly packed)
1/4 cup granulated sugar
1/2 cup vegetable oil
1/2 cup plain yogurt (non-fat or low-fat yogurt is okay)
1 cup zucchini (shredded)
1 cup carrots (grated)
Optional: 1/2 cup raisins

Steps:

  • Gather the ingredients.
  • Preheat oven to 325 F. Grease 2 loaf pans.
  • Whisk together the flour, baking powder , baking soda, salt, and cinnamon in a medium mixing bowl . Set aside.
  • In a large bowl, beat the eggs, sugars, oil, and yogurt together until smooth.
  • Stir in the shredded zucchini and grated carrots.
  • Fold the dry ingredients into the wet ingredients with a spatula or wooden spoon, until incorporated, but do not overmix. If you overbeat the batter, the zucchini bread will turn out tough. Stir in the raisins if you're using them.
  • Divide the batter equally among the 2 prepared pans.
  • Bake 38 to 45 minutes, or until a knife inserted in the center of the bread comes out clean.

Nutrition Facts : Calories 98 kcal, Carbohydrate 14 g, Cholesterol 12 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 104 mg, Sugar 8 g, Fat 4 g, ServingSize 32 servings, UnsaturatedFat 0 g

ZUCCHINI CARROT BREAD



Zucchini Carrot Bread image

A delicious light version of a classic quick bread. It is so moist and rich you would never guess it didn't have all the oil of the original version.

Provided by saranade60

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h15m

Yield 16

Number Of Ingredients 12

3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground nutmeg
½ teaspoon allspice
1 ½ cups white sugar
1 cup unsweetened applesauce
3 eggs
2 cups grated zucchini
½ cup grated carrots

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  • Mix flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice together in a bowl. Beat sugar, applesauce, and eggs together in a separate bowl; mix into the flour mixture until batter is just combined. Fold zucchini and carrots into batter. Divide batter between the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted in the center of the loaves comes out clean, about 1 hour.

Nutrition Facts : Calories 183.7 calories, Carbohydrate 39.7 g, Cholesterol 34.9 mg, Fat 1.3 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 257.7 mg, Sugar 20.9 g

MOM'S SPICED ZUCCHINI BREAD



Mom's Spiced Zucchini Bread image

This zucchini bread recipe is super moist and super spicy, loaded with cinnamon, nutmeg, and cloves. I tried several recipes before I asked my mom for her recipe. I go to the farmers market every Saturday and get these huge zucchinis, and this is the perfect use for them. It reminds me of my childhood. The loaves can be frozen and are great as gifts. People love them.

Provided by carriekdevine

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h10m

Yield 16

Number Of Ingredients 14

2 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract, or more to taste
2 cups shredded zucchini
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
¼ teaspoon baking powder
¼ teaspoon ground cloves
½ cup chopped walnuts
½ cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  • Beat sugar, oil, eggs, and vanilla extract together in a bowl until smooth; fold in zucchini. Stir flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves together in a separate bowl; gradually stir into sugar mixture until batter is mixed. Fold walnuts and raisins into the batter; pour into the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 50 minutes.

Nutrition Facts : Calories 360.5 calories, Carbohydrate 48.5 g, Cholesterol 34.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 247.4 mg, Sugar 28.6 g

ZESTY ZUCCHINI CARROT BREAD



Zesty Zucchini Carrot Bread image

You don't have to feel guilty for having a slice of this little treat. My recipe incorporates a sweet taste of spice, citrus and veggies all wrapped up into one delicious bread. I found it's great way to use that left over Carrot pulp from Juicing.

Provided by Stars-n-Atoms

Categories     Breads

Time 1h50m

Yield 1 Loaf, 16 serving(s)

Number Of Ingredients 15

1 1/2 cups carrots, pulp (spent from juicing or grated fine)
1 cup zucchini (grated, blended, food processed)
3 cups flour
3 whole eggs (large)
1 cup applesauce (unsweetened)
2 lemons, zest of
2 oranges, zest of
1 -2 tablespoon ginger (grated- fresh)
1 cup sugar
1/2 cup brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt

Steps:

  • pre heat oven 350.
  • in first bowl, mix dry ingredients.
  • in second bowl, whisk/mix eggs and applesauce.
  • combine bowl 2 with bowl 1 and mix until all dry ingredients are well incorporated. (will appear very dry like dough).
  • add zucchini, carrot puree, citrus rind, and ginger, mix well.
  • Spray oil or grease baking pan. I chose a large bread pan.
  • pour ingredients into bread pan.
  • Bake at 350 degrees for 1 hour 30 minutes. until done in center.

ZUCCHINI SPICE BREAD



Zucchini Spice Bread image

Kids won't even notice the zucchini is this delicious spice bread from Mary Bodor of Patterson, New York.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h10m

Number Of Ingredients 15

Nonstick cooking spray
1 large zucchini
1 cup packed light-brown sugar
2 tablespoons granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3/4 teaspoon salt

Steps:

  • Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
  • Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
  • Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.

ZUCCHINI-CARROT BREAD WITH CREAMY HONEY SPREAD



Zucchini-Carrot Bread with Creamy Honey Spread image

Take two veggies often blended into breads and combine them for a whole new flavor, great with our cream cheese spread.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h5m

Yield 24

Number Of Ingredients 14

1 1/2 cups shredded zucchini (2 medium)
1 1/2 cups shredded carrots (3 medium)
1 1/2 cups sugar
2/3 cup vegetable oil
4 eggs
1 1/2 cups Gold Medal™ all-purpose flour
1 1/2 cups Gold Medal™ whole wheat flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground cloves
1 package (8 oz) cream cheese, softened
1/4 cup honey
2 teaspoons grated orange or lemon peel

Steps:

  • Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
  • In large bowl, mix zucchini, carrots, sugar, oil and eggs with wire whisk. Stir in remaining bread ingredients. Divide batter evenly between pans.
  • Bake 8-inch loaves 1 hour to 1 hour 15 minutes, 9-inch loaf 1 hour 15 minutes to 1 hour 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on cooling rack.
  • Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.
  • In small bowl, beat spread ingredients with electric mixer on medium speed until smooth and fluffy. Serve with sliced bread. Cover; refrigerate any remaining spread. Wrap loaves tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Slice, Sodium 250 mg, Sugar 16 g, TransFat 0 g

SPICED ZUCCHINI CARROT MUFFINS



Spiced Zucchini Carrot Muffins image

Scrumptious spiced muffin recipe and a great way to sneak zucchini and carrot into your diet!

Provided by sassbyheather

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 45m

Yield 21

Number Of Ingredients 14

1 cup butter
1 cup white sugar
3 eggs
2 cups grated zucchini
1 cup grated carrots
3 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
½ cup raisins
½ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  • Combine butter, sugar, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in zucchini, carrots, and vanilla extract.
  • Combine flour, nutmeg, cinnamon, salt, baking soda, and baking powder in a separate bowl. Mix into the creamed butter mixture. Stir in raisins and walnuts. Pour batter into the greased muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 17 minutes.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 28 g, Cholesterol 49.8 mg, Fat 11.6 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 6.1 g, Sodium 254.4 mg, Sugar 12.6 g

ZESTY ZUCCHINI BREAD



Zesty Zucchini Bread image

This makes a moist, delicious quick bread that tastes great at breakfast, tea, or any time you want a little something sweet but not too sweet. It lasts several days (but only if you can keep it hidden!) and freezes beautifully. It is good with or without butter. I've had this recipe for about fifty years. I've tried other recipes for zucchini bread, but we always like this one best. Hope you enjoy it!

Provided by Tisherself

Categories     Quick Breads

Time 1h30m

Yield 2 loaves, 16-20 serving(s)

Number Of Ingredients 13

2 cups sugar
1 cup oil
4 eggs
2 teaspoons lemon zest
1 teaspoon orange zest
3 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon nutmeg (or more to taste)
1/4 teaspoon ginger (or more to taste)
2 cups zucchini, grated and drained on paper towels (do not peel)
1 cup walnuts, chopped (delicious) (optional)

Steps:

  • Preheat oven to 350. Grease (I use butter) two 9 x 5 bread pans.
  • Beat eggs well. Add sugar, oil, zests, and zucchini. Mix well.
  • Combine all dry ingredients (except nuts) in a separate bowl and mix.
  • Add to zucchini mixture and stir just until combined. It may still be a little lumpy.
  • Fold in walnuts, if using, and pour into prepared pans.
  • Bake for 65 minutes or until done, using a toothpick to test center. If the toothpick comes out clean, it is done.
  • Cool for 10 to 15 minutes in pans on a rack. Then remove loaves from pans, and allow to cool completely on rack.

Nutrition Facts : Calories 324.5, Fat 15.1, SaturatedFat 2.5, Cholesterol 52.9, Sodium 334.3, Carbohydrate 43.9, Fiber 0.9, Sugar 25.4, Protein 4.2

MOM'S ZUCCHINI BREAD



Mom's Zucchini Bread image

Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

Provided by v monte

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 11

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Steps:

  • Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  • Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  • Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  • Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g

CARROT ZUCCHINI BREAD



Carrot Zucchini Bread image

When my husband was diagnosed with diabetes, many of the treats he enjoyed were off-limits. This moist, flavorful bread satisfies his sweet tooth-and I like it, too. -Edna Bright, Paris, Illinois

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 13

1 cup unsweetened applesauce
3/4 cup shredded carrots
3/4 cup shredded peeled zucchini
1/2 cup sugar
1/2 cup egg substitute
1-1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup orange juice

Steps:

  • In a bowl, combine the first 8 ingredients. Combine flour, baking powder, baking soda and salt; add alternately with orange juice to carrot mixture. Pour into 2 greased and floured 8x4-in. loaf pans. Bake at 350° until bread tests done, about 45 minutes. Cool for 10 minutes; remove from pans to a wire rack to cool completely.

Nutrition Facts : Calories 68 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 15g carbohydrate, Fiber 2g protein.

CARROT APPLE ZUCCHINI BREAD



Carrot Apple Zucchini Bread image

Bread recipe is incredibly moist and flavorful! Vibrant colors from the carrot, apple, and zucchini makes this quick bread irresistible!

Provided by Bonnie G 2

Categories     Quick Breads

Time 1h5m

Yield 2 Loaves, 24 serving(s)

Number Of Ingredients 21

1 cup unsalted butter, melted
2 cups granulated sugar
3 eggs, room temperature
1/4 cup fresh orange juice
1 tablespoon vanilla extract
3 1/4 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
2 cups shredded carrots
1 cup shredded zucchini
1 cup diced peeled apple (Granny Smith, Fuji, whatever you have on hand)
1/2 cup pecans, chopped
1/2 cup cream cheese, softened
1/4 cup butter, softened
2 -3 cups powdered sugar
1 -3 tablespoon orange juice, as needed
1 tablespoon water

Steps:

  • Bread:.
  • Preheat the oven to 350 degrees.
  • Grease and flour two 8x4 inch loaf pans. Line with parchment paper and set aside. (I use the baking spray with flour in it.).
  • Place zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the zucchini, or as much as you can. Set aside.
  • In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.
  • In a separate large bowl, whisk together the butter and sugar.
  • Add eggs, orange juice, and vanilla and whisk until combined.
  • Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.
  • Pour into prepared pans.
  • Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.
  • Let cool completely before icing.
  • Cream Cheese Glaze/Frosting:.
  • Cream together cream cheese and butter with a hand mixer.
  • Add in 2 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
  • Frost bread and enjoy.

Nutrition Facts : Calories 302.5, Fat 13.7, SaturatedFat 7.4, Cholesterol 54, Sodium 176.6, Carbohydrate 42.6, Fiber 1.2, Sugar 28.2, Protein 3.3

ZESTY ZUCCHINI



Zesty Zucchini image

Here's a great way to use up that often overabundant vegetable-zucchini! Perfect for potlucks and everyday dinners, it's sure to become a recipe you reach for frequently.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1/3 cup vegetable oil
1/4 cup white wine vinegar
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 to 3 medium zucchini, sliced

Steps:

  • In a large bowl, whisk together the first six ingredients. Add zucchini and toss. Chill until ready to serve.

Nutrition Facts : Calories 180 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 298mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

Tips:

  • Choose fresh and tender zucchini and carrots: This will ensure the best flavor and texture.
  • Grate the zucchini and carrots finely: This will help them blend evenly into the batter.
  • Use a combination of all-purpose flour and whole wheat flour: This will give the bread a light and fluffy texture.
  • Add a variety of spices, such as cinnamon, nutmeg, and ginger: This will give the bread a warm and flavorful taste.
  • Use a loaf pan that is 9x5 inches: This will ensure that the bread bakes evenly.
  • Bake the bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean: This will ensure that the bread is cooked through.
  • Let the bread cool completely before slicing and serving: This will help the bread to hold its shape.

Conclusion:

Zesty zucchini carrot bread is a delicious and nutritious quick bread that is perfect for breakfast, lunch, or a snack. It is made with a combination of all-purpose flour and whole wheat flour, and it is loaded with grated zucchini and carrots. The bread is also flavored with a variety of spices, such as cinnamon, nutmeg, and ginger. Zesty zucchini carrot bread is a great way to use up leftover zucchini and carrots, and it is also a healthy and delicious alternative to traditional white bread.

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