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It has been a while I participated in Home Baker’s Challenge and even this month I would have missed the posting deadline if I hadn’t checked the FB updates. I remember seeing this month’s bakes announcement last month and then completely forgot about it during thew holiday season. Thankfully I remembered about the challenge right on time and made this moist and delicious Carrot-Zucchini bread yesterday.

My son does not like carrots and avoids them like plague. Interestingly, I was looking through my blog posts from few years back and I wrote in one of the posts that my son loved carrots and added them in just about everything. It’s all reversed now and he doesn’t want to get even close to carrots. So the easiest thing to do is disguise it in some way, so he’ll eat it.

This carrot and zucchini bread is a great way to hide veggies. I tweaked the original recipe a little bit in the quantity of grated carrot and zucchini used. I used equal quantities of both grated carrot and zucchini whereas the original recipe used more zucchini. I added a handful of golden raisins for good measure. The bread turned out quite moist and my picky eater seemed to like it too. 

Recipe adapted from here:

Print Recipe
Carrot-Zucchini Bread Yum
Carrot-Zucchini Bread
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 60 minutes
Servings
x
Ingredients
  • 1 cup All purpose flour
  • ½ cup Whole wheat flour - (or use 1½cups all-purpose flour)
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • 2 tsp Cinnamon Ground
  • ½ tsp Salt
  • 1/3 cup Oil
  • 2 Eggs Large (or use 2tbsp egg replacer whisked with 6tbsp water)
  • ¾ cup Brown Sugar Light
  • 1 tsp Vanilla Extract
  • 1 cup Zucchini water Grated - squeeze out excess (from 1 medium zucchini)
  • 1 cup Carrot Grated - (from 1 medium carrot)
  • ¼ cup Raisins
Course breads
Cuisine american
Prep Time 20 minutes
Cook Time 60 minutes
Servings
x
Ingredients
  • 1 cup All purpose flour
  • ½ cup Whole wheat flour - (or use 1½cups all-purpose flour)
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • 2 tsp Cinnamon Ground
  • ½ tsp Salt
  • 1/3 cup Oil
  • 2 Eggs Large (or use 2tbsp egg replacer whisked with 6tbsp water)
  • ¾ cup Brown Sugar Light
  • 1 tsp Vanilla Extract
  • 1 cup Zucchini water Grated - squeeze out excess (from 1 medium zucchini)
  • 1 cup Carrot Grated - (from 1 medium carrot)
  • ¼ cup Raisins
Carrot-Zucchini Bread
Instructions
  1. Preheat the oven to 350°F. Grease a 8½"x4½" loaf pan with cooking spray.
  2. In a medium mixing bowl, combine flour (s), baking powder, baking soda, cinnamon and salt.
  3. In another mixing bowl, whisk eggs (or egg replacer mixture) and oil. Then add sugar and vanilla and mix until smooth.
  4. Stir in grated zucchini and carrot.
  5. Next add the dry ingredients to the wet ingredients and mix well till combined. Finally add the raisins and mix to combine.
  6. Pour the batter into the prepared baking pan and bake for 45~55 minutes or until a toothpick inserted into the center comes out clean.
  7. Place the pan on a wire rack for 5~10 minutes, then remove the bread from pan and let cool completely before slicing.
Recipe Notes

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