Zucchini Carrot Bread
This Zucchini Carrot Bread is the perfect combination of healthy and flavor-packed. It's incredibly moist and deliciously sneaks in veggies for the kids.
Servings 2 Bread Loaves
Ingredients
- 3 eggs large
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 tsp. vanilla extract
- 1 cup unsweetened applesauce
- ½ cup Greek yogurt plain
- 3 cups all-purpose flour
- 1 tbsp. ground cinnamon
- 1 tsp. baking soda
- 1 tsp. baking powder
- ¼ tsp. sea salt
- 1 cup dark chocolate chips + ¼ cup to top the bread (optional)
- ¼ cup old fashioned oats to top the bread (optional)
- 1 zucchini medium, or 2 cups grated
- 1 carrot medium, or 1 cup grated
Instructions
- Measure out the dry ingredients; flour, baking powder, baking soda, salt and ground cinnamon. Mix together with a hand whisker. Set aside until ready for use.
- Rinse and grate the zucchini and carrot. Set aside until ready for use.
- Beat eggs, granulated sugar, brown sugar and vanilla together for 5 minutes on high speed. Reduce speed to medium and add unsweetened applesauce and Greek Yogurt. Beat for another minute. Add half of the dry ingredients and mix it in on lowest speed.
- Add and mix in grated carrot and zucchini on the lowest speed for about a minute. Then add the rest of the dry ingredients and continue mixing, for another minute or two, on low speed until all ingredients are well mixed.
- Remove the bowl from mixer stand, add dark chocolate chips and stir them into the batter with a silicone spatula.
- Split the batter into 2 butter greased bread baking pans and sprinkle old-fashioned oats and dark chocolate chips throughout the bread batter.
- Bake (both loaves at the same time) for 1 hour at 375 F.
- Remove from the oven. Let them cool in the pans for 15 minutes before removing from pans.
- Cool the bread for another half hour before slicing.
Notes
- I like to place them on a cutting board lined with paper towels to absorb some of the butter. Or place the loaves on a cooling rack.
- Always make sure to beat your eggs and sugars for a good five minutes. This will give your bread a light, fluffy texture.
- Grating your zucchini and carrot finely is key. It allows them to blend into the bread, giving it moistness and a hint of sweetness without being too noticeable.
- When adding your dry ingredients, remember to do it in two separate stages. This helps to incorporate them evenly without overmixing.
- This zucchini carrot bread is a great way to use up extra zucchini and carrots from your garden or farmer’s market.