Zucchini Carrot Bread – Deliciously Moist & Easy

Craving a treat that’s both wholesome and utterly delicious? This Zucchini Carrot Bread is exactly what you need! It’s incredibly moist thanks to the secret combo of fresh zucchini and sweet carrots, and surprisingly easy to whip up. Get ready to enjoy a perfect slice for breakfast, snack, or dessert!

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 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 vegetable oil (or other neutral oil)
• 2 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)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. 1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
2. 2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). Set aside.
3. 3. In a separate medium bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
4. 4. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix.
5. 5. Gently fold in the grated zucchini, grated carrots, and optional chopped nuts until evenly distributed throughout the batter.
6. 6. Pour the batter into the prepared loaf pan and spread evenly.
7. 7. Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
8. 8. Let the bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
9. 9. Slice and serve! Store any leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.