Zucchini Carrot Breakfast Bread
Zucchini Carrot Breakfast Bread is a moist cinnamon-spiced quick bread packed with grated zucchini and sweet carrots.
Ingredients
- 1 cup grated zucchini
- 1 cup grated carrot
- 1 3/4 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 3/4 cup brown sugar
- 1/2 cup oil
- 1 tsp vanilla
Instructions
- Preheat the oven to 350°F (175°C), grease a 9x5-inch loaf pan, and lightly squeeze the grated zucchini to remove excess liquid.
- Whisk flour, baking soda, cinnamon, and salt in a medium bowl until evenly blended.
- In a larger bowl, whisk the eggs, brown sugar, oil, and vanilla until smooth and slightly thickened.
- Stir the zucchini and grated carrot into the wet ingredients until the vegetables are evenly distributed.
- Add the dry ingredients and fold gently until just combined, stopping as soon as no large flour pockets remain.
- Spread the batter into the prepared loaf pan and bake for 50–55 minutes until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes before transferring to a rack, then slice only after the loaf has mostly cooled.