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Zucchini Carrot Bread Recipe

Zucchini Carrot Bread recipe
Corrie Cooks

Try this zucchini carrot bread for a deliciously healthy breakfast alternative that gives you a whole serving of vegetables.

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 eggs (room temperature)
1 cup coconut oil (Canola or vegetable oil are acceptable substitutes.)
1 cup brown sugar (white granulated sugar or coconut sugar can also be used.)
1 tablespoon vanilla extract
1 tablespoon lemon juice
1 tablespoon lemon zest
1 cup grated carrots (loosely packed)
1 1/2 cups grated zucchini

Method

1
Preheat your oven to 325F.
2
Mix flour, salt, baking soda, baking powder, cinnamon, and nutmeg until combined.
3
Add eggs, oil, vanilla extract, lemon juice, lemon zest, and sugar to a separate bowl. Whisk until creamy.
4
Pour batter into a 9x5 loaf pan that has been well-greased and coated in flour.
5
Bake for 55-60 minutes.
6
Remove from the oven and let cool for 20 minutes. Then, transfer the loaf to a cooling rack.
7
Serve with your favorite jam, preserve, or spread, and enjoy!
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