Zucchini Carrot Bread – Moist & Delicious Quick Bread

Craving a delightful treat that’s both moist and packed with hidden veggies? Look no further than this incredible Zucchini Carrot Bread! It’s a quick bread recipe that effortlessly combines the earthy sweetness of carrots with the subtle moisture of zucchini, creating a slice of pure comfort. Perfect for breakfast, a snack, or even dessert, this bread is sure to become a family favorite!

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten
• 1/2 cup vegetable oil
• 1/4 cup unsweetened applesauce (or more oil for extra moistness)
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded zucchini (about 1 medium zucchini), excess moisture squeezed out
• 1 cup shredded carrots (about 2 medium carrots)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat your 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, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. Make sure there are no brown sugar lumps.
3. In a separate medium bowl, whisk together the lightly beaten eggs, vegetable oil, applesauce, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula just until combined and no streaks of flour remain. Be careful not to overmix.
5. Gently fold in the shredded zucchini, shredded carrots, and optional chopped walnuts or pecans 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 of the loaf comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
8. Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely. Slice and serve when cool.