Zucchini Carrot Bread Recipe
3 Cups All-purpose flour
1 Teaspoon Salt
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Tablespoon Ground Cinnamon
3 Large Eggs
1 Cup Canola oil
1 Tablespoon Vanilla Extract
1 1/2 Cups Granulated Sugar
2 Cups Shredded Zucchini
1/2 Cup Grated Carrot
1 Cup Pecans, Chopped (Optional)
Mix the all-purpose flour, salt, baking powder, baking soda, and cinnamon together with a whisk until combined. Add the eggs, oil, vanilla, sugar, and zucchini and carrot. mix with a rubber spatula until combined. You can add your chopped pecans or any other nuts at this point.
Grease a bundt pan or any other pan you will be using and pour the batter in. Put into a 325 degree oven for 45-60 minutes or until a knife or skewer comes out clean. (try not to open the oven too many times if the batter is wet or it will take forever to cook through.
Let the bread cool for 15-20 minutes in the pan and then invert onto a rack to let cool completely.
You can store in the refrigerator for up to one week or wrap and freeze for up to 3 months.
Original of the video here
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Video Transcription
hi everyone and welcome to a little
every day today we’re going to be making
zucchini carrot bread it goes perfect
for your morning coffee or a quick snack
for your little ones let’s get started
I’ll be using three cups of all-purpose
flour make sure that it’s nice and
leveled off when you’re measuring it out
I need one teaspoon of salt one teaspoon
of baking soda one teaspoon of baking
powder one tablespoon of ground cinnamon
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and I’m just gonna mix this together
using a whisk just to get everything
nice mixed in before I add the wet
ingredients
I have three large eggs but today
because my bigger chickens aren’t laying
the bigger eggs I’m going to go ahead
and use four up by smaller eggs instead
we’re gonna go ahead and add those in
and I need one cup of canola oil if you
wanted to make this lighter I could do
like half a cup of canola oil or
vegetable oil and then 1/2 apple sauce
it’s always to add but I really think
that the extra fat in there is what
keeps it moist go ahead and finish
adding the oil all the way to one cup
and we’ll add that in there as well use
a spatula just get all the good stuff
out I’m going to use 1 tablespoon of
vanilla extract I’m using homemade
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and then go ahead and add our sugar I’m
just using regular white sugar in here
I’ll do one cup and then 1/2 cup one and
a half cups and then I do have my
zucchini in my carrots in here you can
see that and we’re gonna go ahead and go
ahead and grate those up so I’ve spared
you noise from my food processor I’m
going to go ahead and add Dutch zucchini
and the carrots in there
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go ahead and miss this together let’s
try to use a spatula so I don’t overmix
it
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[Music]
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this is a very thick batter
that’s a keaney in there really it’s
going to keep it moist still a couple
more lumps perfect let’s go ahead and
put it into our bundt pan you can also
use those little pans that are rectangle
that are perfect for baking bread or you
could put them in muffins or mini
muffins at this point but I’m going to
go ahead and use my bundt pan so let’s
go ahead and grease that so using our
canola oil let’s go ahead and just
drizzle a little bit in there maybe
about a teaspoon and go ahead and grease
everything in here I just like using the
bundt pan because I feel that it’s much
prettier and it slices up a little bit
nicer for me don’t get me wrong I use my
other loaf pans as well but I do like
using the bundt pan and it hardly ever
use it so go ahead and add
our batter turn it
[Music]
you can add pecans to this and I was
going to but my older daughter is
allergic to pecans and has asked me to
leave it out of the recipe so that she
can enjoy this as well she likes to get
up early in the morning either make hot
cocoa or tea and she wants something you
know to uh to eat before she goes to
school so we’ll go ahead and we’ll put
this into a 325 degree oven for 40 to 60
minutes so I went ahead and took this
out of the oven and you can see all
those little bits of carrot and zucchini
in the bread it looks amazing
I’m gonna let this go ahead and sit on
this rack for about 20 minutes and then
we will flip it over and let it cool the
rest of the way and then we will slice
and eat it see you guys then this bread
is so good the texture is dense and the
crumbs are perfect the butter just
soaked into it into the crumb and it’s
sweet and you can definitely smell all
of the wonderful aromas that are coming
off of this bread who needs scented
candles right this recipe is so
versatile you could probably add canned
pineapple chocolate chips maraschino
cherries dried mangoes raisins whatever
you want it would be really good in here
and could also like add like whole wheat
flour and just kind of play around with
it you can make it what you like
especially if you have picky eaters in
the family
your child does not have to know that
there is vegetables in this bread they
wouldn’t be able to
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delicious food to come I’ll see you next
time bye