Spiced Zucchini Carrot Loaf with Walnuts



Brrrrrr! The “polar vortex” that has hit the Northeast has certainly kept me indoors (and dreaming of springtime) for the past few days. However, being cooped up inside has given me the opportunity to make some real yummy things! This zucchini carrot bread is the perfect winter treat, especially delicious right out of the oven! Note: You can change things up by adding 1/4 cup nuts (pecans would be good too!) and 1/4 cup raisins.

Yield: 1 loaf (12 slices)

Time: 1 hour 10 minutes

• 1 cup grated zucchini
• 3/4 cup grated carrot
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 3/4 cup all-purpose flour
• 2 large eggs
• 2/3 cup vegetable oil + 1 tablespoon for greasing pan
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts

1. Preheat oven to 350 degrees. Grate zucchini and carrots and set aside. In a large mixing bowl, whisk together eggs. Add sugars, vanilla and vegetable oil. Continue whisking until combined. Grease a 9-by-5 inch pan with 1 tablespoon vegetable oil and set aside.

2. In a small mixing bowl, mix together flour, baking soda, baking powder, spices and salt. Add flour mixture to the large mixing bowl. Stir until well combined using a large mixing spoon. Add grated zucchini, carrot and walnuts. Stir to combine.

3. Gradually pour mixture into greased 9-by-5 inch pan. Bake for 45 minutes to an hour, or until an inserted toothpick comes out clean (baking times may vary). Allow bread to cool for 5-10 minutes in the pan, then transfer the loaf to a wire rack by inverting. Note: You may want to loosen the bread by using a spatula or knife. Allow bread to cool several minutes longer and then slice! Bread will stay fresh for up to 3 days. I usually cover mine in foil. Enjoy!


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