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Carrot Zucchini Bread

Moist Carrot Zucchini Bread That’s Perfect for Any Breakfast

This Moist Carrot Zucchini Bread blends tender veggies with sweet spices, making it a nutritious breakfast option.
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Prep Time 15 minutes
Cook Time 58 minutes
Cooling Time 15 minutes
Total Time 1 hour 28 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 large Egg At room temperature
  • 1 cup Light Brown Sugar Can substitute with coconut sugar
  • 1/3 cup Liquid-State Coconut Oil Can swap with canola or vegetable oil
  • 1/2 cup Granulated Sugar Can use all brown sugar
  • 1/2 cup Sour Cream Can substitute Greek yogurt
  • 1 teaspoon Vanilla Extract Use pure extract for best taste
  • 1 teaspoon Cinnamon Adjust to taste
  • 1 1/2 cups All-Purpose Flour Can use gluten-free blend
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt Optional but recommended
The Good Stuff
  • 1 cup Grated Carrots Approximately 1 large carrot
  • 1 cup Grated Zucchini Do not pack tightly
  • 1/2 cup Walnuts or Raisins Optional

Equipment

  • Loaf Pan
  • mixing bowl
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
  2. In a large mixing bowl, whisk together the egg, light brown sugar, coconut oil, granulated sugar, sour cream, vanilla extract, and cinnamon.
  3. Gradually add in the flour, baking powder, baking soda, and salt. Fold gently.
  4. Fold in the grated zucchini and carrots, and optional walnuts or raisins.
  5. Pour the batter into the prepared loaf pan, smoothing the top.
  6. Bake for approximately 52 to 58 minutes, checking for doneness with a toothpick.
  7. Let the bread cool in the pan for about 15 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 180mgPotassium: 250mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Squeeze excess moisture from zucchini before adding to batter. Tent with foil after 35 minutes to prevent over-browning.

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