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Carrot and Zucchini Bread

A moist and flavorful bread that transforms overripe zucchinis and carrots into a delicious treat, perfect for breakfast or as a snack.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Cream cheese Contributes to the rich texture; can substitute with Greek yogurt.
  • 1 cup Vegetable oil Keeps the bread moist; melted coconut oil can be used for a fun twist.
  • 2 large Eggs Bind the ingredients; flax eggs can be used for a vegan option.
  • 1 tsp Vanilla extract Enhances the flavor; can substitute with almond extract.
Dry Ingredients
  • 2 cups All-purpose flour Gives the bread structure; almond flour is a gluten-free alternative.
  • 1 tsp Baking powder Ensure it is fresh for best results.
  • 1 tsp Baking soda Ensure it is fresh for best results.
  • 1/2 tsp Salt Balances sweet flavors.
  • 1 tsp Ground cinnamon Warm spice that complements both carrots and zucchinis.
  • 1/2 tsp Ground nutmeg Warm spice that complements both carrots and zucchinis.
  • 1 cup Sugar Sweetens the bread; coconut sugar offers a lovely flavor.
Main Ingredients
  • 1 cup Grated carrots Adds natural sweetness and moistness; can substitute with sweet potatoes.
  • 1 cup Grated zucchini Provides moisture and nutrition; yellow squash can be used as a substitute.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
  2. In a large mixing bowl, combine the grated carrots and zucchini. Set aside.
  3. In another bowl, beat the cream cheese, sugar, and vegetable oil until smooth.
  4. Add the eggs and vanilla extract, mixing well.
Mixing
  1. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. Gradually add the dry ingredients to the cream cheese mixture, mixing until just combined.
  3. Fold in the grated carrots, zucchini, and nuts (if using).
Baking
  1. Pour the batter into the prepared loaf pan.
  2. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
  3. Let cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Allow the bread to cool completely before slicing for the best texture. Wrap leftover pieces tightly in plastic wrap or aluminum foil to maintain freshness. You can also freeze the bread for later enjoyment.