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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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