Moist Zucchini Carrot Bread
Originally posted by hardboiledblond at Moist Zucchini Carrot Bread
Moist Zucchini Carrot Bread - This moist, nicely spiced quick bread is perfect for breakfast or with a cup of tea, and extremely versatile. It can even be made into muffins! Recipe and more at The Alchemist.
Moist Zucchini Carrot Bread
An original recipe by me, Melissa aka The Alchemist
Makes 2 regular sized loaves, or about 6 small loaves, or 24 standard sized muffins
Ingredients
1 1/4 cup (250 g.) brown sugar, packed
1 cup (200 g.) white sugar
3 eggs
3 cups (420 g.) all purpose flour
1 Tablespoon vanilla extract
1 1/4 cup (296 ml.) vegetable oil
2 heaping cups (13 oz.) (373 g.) shredded zucchini
1 1/2 cups (6 1/2 oz.) (183 g.) shredded carrots
3/4 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
1 Tablespoon cinnamon
3/4 tsp. allspice
1/2 tsp. freshly grated nutmeg
1/4 tsp. cloves, optional, if you don't like cloves, leave it out
1 cup (110 g.) chopped walnuts
3/4 cup (90 g.) raisins or dates, or another dried fruit OR go in a whole nother direction and add chocolate chips (if you add chocolate chips the only spice I personally would add in cinnamon - optional
more walnuts for topping - optional
cinnamon sugar for topping - optional
Directions
Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4.
If using raisins, place them in a small bowl and cover them with boiling water. Let sit to plump while you get the other ingredients together, 10 minutes or so.
Combine the dry ingredients, (flour, brown sugar, white sugar, salt baking soda, baking powder, and spices) into a large bowl and whisk together, making sure you break up the brown sugar and that it is combined well with the other ingredients.
In another large bowl add the eggs and whisk to beat them a bit. Add the oil and vanilla extract and whisk again. Put the whisk down and get a large or wooden spoon. Stir in the dry ingredients to thoroughly combine it with the wet ingredients. Stir in the shredded zucchini and carrots until combined. Now stir in the nuts and strained raisins (if using) or other dried fruit or chocolate chips (if using.)
Prepare pans for using. If using small loaf pans or making muffins, grease the pans (or muffin tins) well. If using large loaf pans grease pans, then make a sling by placing a piece of parchment paper one way so it hangs over the sides, then the other way, also hanging over the sides, to create a sling to easily lift the bread out when done. (Also pictured above.) Grease the parchment paper as well. Pour the batter into prepared pans, 3/4 of the way full.
Sprinkle more chopped walnuts (if desired) on top of loaves or muffins and sprinkle cinnamon sugar on top of the nuts (if desired.)
Bake until a toothpick inserted into the center comes out clean. Times listed below.
- For standard sized muffins about 24 minutes
Bake large loaves for 50 - 70 minutes depending on size of loaf, if a tall loaf it will take longer, while shorter loaves will take the lesser time.
Bake small loaves for about 28-32 minutes
Moist Zucchini Carrot Bread - This moist, nicely spiced quick bread is perfect for breakfast or with a cup of tea, and extremely versatile. It can even be made into muffins! Recipe and more at The Alchemist.
Moist Zucchini Carrot Bread
An original recipe by me, Melissa aka The Alchemist
Makes 2 regular sized loaves, or about 6 small loaves, or 24 standard sized muffins
Ingredients
1 1/4 cup (250 g.) brown sugar, packed
1 cup (200 g.) white sugar
3 eggs
3 cups (420 g.) all purpose flour
1 Tablespoon vanilla extract
1 1/4 cup (296 ml.) vegetable oil
2 heaping cups (13 oz.) (373 g.) shredded zucchini
1 1/2 cups (6 1/2 oz.) (183 g.) shredded carrots
3/4 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
1 Tablespoon cinnamon
3/4 tsp. allspice
1/2 tsp. freshly grated nutmeg
1/4 tsp. cloves, optional, if you don't like cloves, leave it out
1 cup (110 g.) chopped walnuts
3/4 cup (90 g.) raisins or dates, or another dried fruit OR go in a whole nother direction and add chocolate chips (if you add chocolate chips the only spice I personally would add in cinnamon - optional
more walnuts for topping - optional
cinnamon sugar for topping - optional
Directions
Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4.
If using raisins, place them in a small bowl and cover them with boiling water. Let sit to plump while you get the other ingredients together, 10 minutes or so.
Combine the dry ingredients, (flour, brown sugar, white sugar, salt baking soda, baking powder, and spices) into a large bowl and whisk together, making sure you break up the brown sugar and that it is combined well with the other ingredients.
In another large bowl add the eggs and whisk to beat them a bit. Add the oil and vanilla extract and whisk again. Put the whisk down and get a large or wooden spoon. Stir in the dry ingredients to thoroughly combine it with the wet ingredients. Stir in the shredded zucchini and carrots until combined. Now stir in the nuts and strained raisins (if using) or other dried fruit or chocolate chips (if using.)
Prepare pans for using. If using small loaf pans or making muffins, grease the pans (or muffin tins) well. If using large loaf pans grease pans, then make a sling by placing a piece of parchment paper one way so it hangs over the sides, then the other way, also hanging over the sides, to create a sling to easily lift the bread out when done. (Also pictured above.) Grease the parchment paper as well. Pour the batter into prepared pans, 3/4 of the way full.
Sprinkle more chopped walnuts (if desired) on top of loaves or muffins and sprinkle cinnamon sugar on top of the nuts (if desired.)
Bake until a toothpick inserted into the center comes out clean. Times listed below.
- For standard sized muffins about 24 minutes
Bake large loaves for 50 - 70 minutes depending on size of loaf, if a tall loaf it will take longer, while shorter loaves will take the lesser time.
Bake small loaves for about 28-32 minutes