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+ servings

Carrot-Zucchini Bread

Author: Pavani
Print Pin
Prep Time: 20 minutes
Cook Time: 1 hour
Course: bread
Cuisine: American
Servings: 1 loaf

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 Ground Cinnamon
  • ½ tsp Salt
  • cup Oil
  • 2 Large Eggs, or use 2tbsp egg replacer whisked with 6tbsp water
  • ¾ cup Light Brown Sugar
  • 1 tsp Vanilla Extract
  • 1 Medium Zucchini grated, squeeze out excess water (1 cup)
  • 1 Medium Carrot grated, squeeze out excess water (1 cup)
  • ¼ cup Raisins

Instructions

  • Preheat the oven to 350°F. Grease a 8½”x4½” loaf pan with cooking spray.
  • In a medium mixing bowl, combine flour (s), baking powder, baking soda, cinnamon and salt.; In another mixing bowl, whisk eggs (or egg replacer mixture) and oil. Then add sugar and vanilla and mix until smooth.
  • Stir in grated zucchini and carrot.
  • Next add the dry ingredients to the wet ingredients and mix well till combined. Finally add the raisins and mix to combine.
  • 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.
  • Place the pan on a wire rack for 5~10 minutes, then remove the bread from pan and let cool completely before slicing.
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