Moist Zucchini Carrot Bread Recipe – Delicious & Easy

Get ready to indulge in a truly delightful and incredibly moist treat! This Zucchini Carrot Bread combines the subtle sweetness of carrots with the hidden goodness of zucchini, all in one easy-to-make loaf. Perfect for breakfast, a snack, or even dessert, it’s a guaranteed crowd-pleaser that comes together effortlessly.

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg (optional)
• 3 large eggs
• ¾ cup vegetable oil (or other neutral oil)
• 1 teaspoon vanilla extract
• 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed of excess moisture)
• 1 cup grated carrots (about 2 medium carrots)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, salt, and nutmeg (if using) until well combined.
3. In a separate medium bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula until just combined. Do not overmix; a few lumps are okay.
5. Gently fold in the grated zucchini and grated carrots until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and spread evenly.
7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the bread cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
9. Slice and serve!