Ingredients
Scale
- 1 ½ cups grated zucchini (excess moisture squeezed out)
- 1 ½ cups grated carrots
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper. Grate the zucchini and carrots, then squeeze out excess moisture.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a separate bowl, whisk sugar, oil, eggs, and vanilla extract until smooth. Add grated zucchini and carrots, mixing well.
- Gradually add dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let it cool for 10 minutes before transferring to a wire rack.
Notes
- Squeeze out excess moisture from zucchini and carrots to prevent sogginess.
- This bread can be stored at room temperature in an airtight container for 2 days.
- For longer storage, refrigerate up to a week or freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Baked Goods
- Method: Mixing, Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg