I’m still baking away a storm this season, although I’ll be transitioning more towards wintery and christmas-y flavors now. This Zucchini Carrot Bread is the last of my Fall bakes this year and it was a good one to go out on.
They’re dense and full of flavor with a touch of sweetness-the perfect amount that makes the bread a tasty treat even in the morning with coffee (my favorite way to enjoy!)
As you see, I made the Zucchini Carrot Bread in heart shaped tins and wrapped them up pretty to give as gifts. Fresh baked and homemade goods is always a welcomed gift and in a season of endless consumerism, it can be a thoughtful option.
Zucchini Carrot Bread
Servings: 1 9 inch loaf, 8-10 slices or 5 mini breads
Ingredients:
- 1/2 cup light brown sugar
- 1/4 cup white sugar
- 1/2 tsp baking powder
- 1 cup all-purpose flour
- 1/2 tsps baking soda
- 2 tsps cinnamon
- 1 tsp nutmeg
- 1 large egg
- 1/3 cup vegetable oil
- 1/4 cup cup sour cream
- 2 tsps vanilla extract
- 1 cup grated carrots, 1-2 carrots
- 1 cup grated zucchini, 1 zucchini
- 1/2 cup walnuts, can omit and replace with pecans or even raisins
Directions:
- Preheat oven to 350F. Grease a 9×5-inch loaf pan (or mini pans) and set aside.
- In one bowl add in the egg, sour cream, sugars, oil, vanilla, cinnamon, nutmeg and whisk to combine.
- In another bowl add in the flour, baking powder and baking soda and whisk to combine.
- Combine both mixtures into one bowl, be sure to not over mix-do more of a folding motion rather than a stirring motion.
- Fold in the carrots, zucchini and any nuts or raisins.
- Pour batter into pan(s).
- Bake for 50-55 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
Find more of my recipes here!
