Description
Moist zucchini carrot bread filled with warm spices, walnuts, cranberries, and orange zest.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup coconut oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini
- 1/2 cup shredded carrot
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- Zest of 1 orange
Instructions
- Preheat oven to 350°F and grease a 9 x 5 inch loaf pan.
- Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Beat eggs, sugars, coconut oil, and vanilla in a separate bowl.
- Combine wet and dry ingredients until mostly mixed.
- Fold in zucchini and carrot.
- Add walnuts, cranberries, and orange zest.
- Transfer batter to prepared pan.
- Bake 50 to 60 minutes until a toothpick comes out clean.
- Cool in pan for 10 to 15 minutes.
- Transfer to a wire rack and cool completely before slicing.
Notes
- For muffins, bake 18 to 22 minutes.
- Start checking for doneness early because ovens vary.
- Store in an airtight container for best freshness.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 330
- Sugar: 24
- Sodium: 310
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 2
- Protein: 5
- Cholesterol: 38