Ingredients
Scale
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup (200g) granulated sugar (or 3/4 cup for less sweet)
- 2 large eggs, room temperature
- 1/2 cup (120ml) vegetable oil or mild olive oil
- 1/4 cup (60ml) plain yogurt or buttermilk
- 1 teaspoon vanilla extract
- Zest of 1 lemon (or orange)
- 1 cup grated zucchini, packed (about 1 medium zucchini)
- 1 cup grated carrot, packed (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/3 cup raisins or dried cranberries (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Grate the zucchini and carrot; squeeze excess water from the zucchini.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the eggs and sugar until pale, then add the oil, yogurt, vanilla, and citrus zest.
- Fold the dry ingredients into the wet ingredients until just combined.
- Gently fold in the grated zucchini, carrot, and any mix-ins (nuts/raisins).
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes until the top is golden and a toothpick comes out with a few moist crumbs.
- Allow the loaf to cool in the pan for 10–15 minutes, then transfer to a rack to cool completely.
Notes
Let the loaf cool adequately to avoid a gummy center. Make sure to check your oven temperature to avoid under or overbaking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: zucchini bread, carrot bread, quick bread, baking, healthy snack