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Zucchini Carrot Bread
Zucchini Carrot Bread
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Delicious twist on zucchini bread with carrots, warm spices, and citrus for a moist and rich sweet treat anytime.
Ingredients:
  • For the bread
  • Butter or cooking spray, for greasing the pan
  • 2 small carrots (8 ounces total)
  • 2 small zucchinis (10 ounces total)
  • 2 cups (260 grams) all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon freshly grated orange zest
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) packed light brown sugar
  • 1/2 cup vegetable oil
  • 1 tablespoon demerara sugar
  • For the glaze
  • 3/4 cup confectioners’ sugar
  • 4 to 5 teaspoons milk (whole or buttermilk)
  • 1/2 teaspoon pure vanilla extract
  • Large pinch of freshly grated nutmeg
  • Pinch of salt
  • For topping
  • 1/2 cup sweetened coconut flakes, toasted
Instructions:
  • Preheat the oven to 350°F while you generously grease a 9x5-inch loaf pan with butter or cooking spray. Set it aside for later.
  • Grate the carrots and zucchini: Using a box grater with large holes, grate the carrots to yield about 1 cup packed. Set aside. Repeat the grating process for the zucchini to yield about 1 cup packed. Squeeze out excess liquid from the zucchini using your hands or a clean dish towel. Set aside.
  • Combine flour, salt, baking soda, baking powder, cinnamon, ginger, and cardamom in a medium bowl and whisk together until well mixed.
  • In a large bowl, whisk together both sugars and vegetable oil until well combined. Then, add the eggs and whisk until smooth.
  • Incorporate ingredients: Combine grated carrots, grated zucchini, and orange zest in a bowl. Gently fold in the flour mixture using a rubber spatula until fully combined, ensuring no visible streaks of flour remain.
  • Pour the batter into the prepared pan and evenly spread with a spatula. Sprinkle demerara sugar on top.
  • - Bake the bread for 55 to 60 minutes until a cake tester or skewer inserted into the center comes out clean. Allow the bread to cool in the pan for at least 20 minutes before transferring to a wire rack to cool completely.
  • Prepare the glaze by whisking together powdered sugar and milk in a small bowl, adding 1 tablespoon of milk at a time until the mixture is smooth and pourable. Mix in the vanilla, salt, and nutmeg.
  • Drizzle the cooled bread with glaze using a spoon and sprinkle toasted coconut on top. Slice, serve, and store in an airtight container or wrapped tightly in plastic wrap for a few days at room temperature. Note that the coconut topping may become less crunchy with time. If you enjoyed this recipe, please leave a rating below.

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