Moist Zucchini Carrot Bread Recipe – Delicious & Easy

Discover the ultimate way to enjoy your garden’s bounty with this incredibly moist Zucchini Carrot Bread. This recipe perfectly blends the sweetness of carrots with the subtle freshness of zucchini, creating a delightful treat that’s both easy to make and utterly delicious. Get ready to bake a loaf that will disappear in minutes!

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup vegetable oil (or canola oil)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated zucchini (about 1 medium zucchini), excess moisture squeezed out
• 1 cup grated carrots (about 2 medium carrots)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth.
4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix.
5. Fold in the grated zucchini and grated carrots until evenly distributed.
6. Pour the batter into the prepared loaf pan and spread evenly.
7. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10-15 minutes before carefully removing it to a wire rack to cool completely.
9. Slice and serve.