Description
A soft and moist carrot zucchini bread made with fresh carrots, zucchini, cinnamon, and simple pantry ingredients.
Ingredients
Scale
- 1 large egg
- 1/2 cup light brown sugar
- 1/3 cup coconut oil
- 1/4 cup granulated sugar
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch salt
- 1 cup grated carrots
- 1 cup grated zucchini
- 1/2 cup walnuts or raisins
Instructions
- Preheat oven to 350°F and prepare a 9×5-inch loaf pan.
- Whisk egg, sugars, oil, sour cream, vanilla, and cinnamon.
- Stir in flour, baking powder, baking soda, and salt.
- Fold in carrots, zucchini, and optional nuts or raisins.
- Spread batter into prepared pan.
- Bake 52 to 58 minutes until a toothpick comes out clean.
- Cool 15 minutes in pan before transferring to a rack.
Notes
- Cover loosely with foil if browning too quickly.
- Bake until fully done because zucchini moisture varies.
- Store airtight up to 5 days or freeze up to 4 months.
- Prep Time: 10 minutes
- Cook Time: 58 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 172
- Sugar: 13
- Sodium: 87
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
- Cholesterol: 16