Zucchini Carrot Bread
Moist and full of flavour, Zucchini Carrot Bread makes a great afternoon snack to pair with coffee, tea, or a glass of milk. This quick bread is bursting with the flavours of carrot and zucchini, making this a fall favourite.
Ingredients
- ⅓ cup vegetable oil
- 2 eggs
- 1 Tbsp vanilla extract
- 2 Tbsp milk
- 1⅓ cups sugar
- 1½ cups shredded zucchini
- 1 cup shredded carrots
- 3 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ¾ tsp nutmeg
- ½ tsp salt
Instructions
- Preheat oven to 350°F
- Line two bread pans with parchment paper or spray with cooking spray.
- In a large bowl, whisk together eggs and oil.
- Whisk in vanilla and milk.
- Beat in sugar until smooth.
- Fold in shredded zucchini and carrots. Set aside.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Slowly add dry ingredients to wet ingredients, stirring until combined. Batter will be thick.
- Divide batter evenly between prepared pans.
- Bake in preheated oven for 35-40 minutes. Bread is done when a toothpick or fork inserted in centre comes out clean.
- Allow to cool in pan for 5 minutes before removing to a cooling rack.
- Store leftover bread in an air tight container for up to 4 days.