Do I need to peel the zucchini before grating it?

No, you don't need to peel the zucchini. The skin is soft and blends into the batter during baking. Wash the zucchini, trim the ends, and grate it.

Should I squeeze the moisture from the zucchini?

No, you don't need to squeeze the zucchini for this Carrot Zucchini Bread. The natural moisture helps create a soft, moist loaf.

Can I substitute Greek yogurt for sour cream?

Yes, plain Greek yogurt works well in place of sour cream. It adds moisture and helps keep the bread tender.

Can I add nuts, raisins, or other mix-ins?

Yes, walnuts, pecans, raisins, dried cranberries, or chocolate chips can be added. Use about 1/2 cup of mix-ins.

Why is my Carrot Zucchini Bread taking longer to bake?

Zucchini and carrots vary in moisture, so baking time can change. Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Can I freeze Carrot Zucchini Bread?

Yes, Carrot Zucchini Bread freezes well. Wrap the cooled loaf or slices tightly and freeze for up to 4 months.

Is Carrot Zucchini Bread considered healthy?

Carrot Zucchini Bread contains sugar and flour, but it also includes carrots and zucchini, which add moisture, flavor, and nutrients.

Carrot Zucchini Bread: Amazing 7 Secrets for Soft Results

Description

A fast, easy one bowl Carrot Zucchini Bread recipe that bakes into a soft, moist loaf with carrots, zucchini, cinnamon, and vanilla.

Ingredients

1 large egg
1/2 cup light brown sugar, packed
1/3 cup liquid-state coconut oil, canola oil, or vegetable oil
1/4 cup granulated sugar
1/4 cup sour cream or Greek yogurt
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt, optional and to taste
1 cup grated carrots, loosely measured
1 cup grated zucchini, loosely measured
1/2 cup walnuts or raisins, optional

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Instructions

Preheat oven to 350°F and prepare one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan.
In a large bowl, whisk together the egg, brown sugar, oil, granulated sugar, sour cream, vanilla extract, and cinnamon until combined.
Add the flour, baking powder, baking soda, and optional salt. Stir gently until just combined.
Fold in the grated carrots, grated zucchini, and optional walnuts or raisins.
Transfer the thick batter to the prepared loaf pan and smooth the top lightly with a spatula.
Bake for 52 to 58 minutes, or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool the bread in the pan for about 15 minutes.
Transfer the loaf to a wire rack and cool completely before slicing and serving.

Notes

Tent the pan loosely with foil at the 35-minute mark if the top or sides brown too quickly.
Baking time can vary because carrots and zucchini contain different moisture levels.
Bake until the bread tests done in the center rather than relying only on the clock.
Store the cooled bread airtight at room temperature for 5 to 7 days.
Freeze tightly wrapped bread for up to 4 months.
Refrigeration is optional, but it may dry the bread faster.

Prep Time: 10 minutes
Cook Time: 58 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 172
Sugar: 13g
Sodium: 87mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 16mg