Carrot Zucchini Bread
I ran across this recipe from Averie Cooks a couple of weeks ago that combined the flavors of carrot cake and zucchini bread into one loaf. It was my love of carrot cake and the pretty colors in the bread from the carrots and zucchini that first attracted me to the recipe. But after making it, it was the flavor that kept me making it again and again. I attribute the flavor to the fact that it has brown sugar as well as white sugar in it, and quite a bit of vanilla, and cinnamon. The combination makes this bread so delicious, I had to share it with you. And not only does it taste great, it uses up summer zucchini, too. I heard a story one time about a town where you didn’t dare leave your car unlocked when you went in to the grocery store in August or when you got back to your car, there would be a bag of zucchini on the seat since they grow so prolifically and everyone is always trying to get a rid of some! 🙂
I like to make quick breads and freeze them so if someone stops by unexpectedly, I at least have something I can offer to them. It is also nice to have it available to go with a breakfast casserole in the morning for overnight company. I love to cook seasonally, too, so in the fall, I make a lot of Pumpkin Bread (which I am really looking forward to). But right now, garden vegetables are what’s in season, and this Carrot Zucchini Bread just screams summer to me.
I have a couple of tips for you so your bread will turn out every time. Zucchini Bread can be a little tricky as there is such a high water content in this vegetable. It is important after you shred the zucchini to set the pieces on a paper towel, put another paper towel on top of the pieces, and press down, trying to absorb as much water as possible. If there is too much water in the zucchini, your bread might not rise properly or fall after taking it out of the oven. I did the same thing to the carrots, just to make sure it would turn out all right.
Before we move on to all things pumpkin, I hope you get a chance to try this bread. Instead of leaving a bag of zucchini in your neighbor’s car, you can leave a loaf of Carrot Zucchini Bread. I bet they would like that a lot better! 🙂
Carrot Zucchini Bread
- 2 eggs
- 1 c brown sugar
- 2/3 c oil
- 1/2 c sugar
- 1/2 c sour cream
- 1 Tbsp. + 1 tsp vanilla
- 1 Tbsp. + 1 tsp cinnamon
- 2 c flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 pinches salt
- 2 c carrots, shredded with a cheese grater
- 2 c zucchini, shredded with a cheese grater
- Preheat oven to 350 degrees.
- Spray one 9×5-inch loaf pan with cooking spray. Set aside.
- In a large bowl, add the first seven ingredients, through cinnamon, and stir to combine. Set aside.
- In a medium-sized bowl, add the flour, baking powder, baking soda, and salt. Stir until just combined. Set aside.
- Grate carrots and zucchini. Place on a couple of paper towels. Lay another paper towel over each one and press down to absorb any water. Not doing this step could make your bread not rise or fall when you take it out of the oven.
- Pour flour mixture into the cinnamon mixture and stir until just combined. Don’t over mix.
- Add the carrots and zucchini to the bowl, and gently fold in until just mixed. Don’t over mix.
- Pour batter into loaf pan until 3/4 of the way full. There will be a little bit of batter left over. I made 3 muffins with the leftover batter. This is because I doubled the original recipe in order to have a taller loaf, but it was a little bit too much for one pan. Just be careful not to overfill your pan so that it doesn’t spill in the oven! 🙁
- Smooth top with spatula and place in oven for 55-65 minutes (mine took 65 but 60 probably would have been fine). Don’t go by the time though, decide by inserting a toothpick in towards the end so you don’t over cook it. Toothpick should come out with just a few moist crumbs. The last 20 minutes of cooking you may want to place a tent of foil loosely over the top of the pan so the edges don’t burn.
- Allow bread to cool in the pan for about 30 minutes before turning out on a wire rack to cool completely before slicing.
- Keep leftovers in an airtight container in refrigerator to stay fresh for about a week. Can be frozen for up to 3 months if wrapped very well.
Recipe by Cook AZ I Do, slightly adapted from Averie Cooks recipe
Instead of leaving this bread in someone’s car, I am going to be taking it with me to Fiesta Friday so everyone can enjoy it there where Su @ Su’s Healthy Living and Laura @ Feast Wisely will be our co-hosts this week. It’s such a great place to meet others and full of great food and treats. Everyone is welcome so please stop by!