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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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