I loved this moist zucchini carrot bread recipe so much. It’s so soft, tender, uber-moist, dense enough to be satisfying, but still light. It’s just sweet enough to taste like a dessert and not like you’re eating vegetables. But you are, so feel free to have seconds. I adapted my Carrot Apple Bread recipe and it’s an easy, no mixer recipe that goes from bowl to oven in minutes. Baking with carrots and zucchini not only adds chewy texture, but so much moisture is imparted that it’s impossible to have a dry loaf. The zucchini carrot bread was so flavorful and moist that I didn’t even need butter. Although a browned butter or cream cheese glaze can never hurt!
Zucchini Carrot Bread Ingredients
To make this fun spin on traditional homemade zucchini bread, you’ll need:
Egg Light brown sugar Coconut oil Granulated sugar Sour cream Vanilla extract Cinnamon All-purpose flour Baking soda Baking powder Salt Grated carrots Grated zucchini Walnuts, raisins, etc. (optional)
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Zucchini Carrot Bread
More Easy Zucchini Bread Recipes:
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