Carrot Zucchini Bread

Carrot Zucchini Bread

16 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    2 h 30 m
jandeli
Recipe by  jandeli

“This is a moist delicious bread, excellent for weekend brunch.”

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Ingredients

Adjust Servings

Original recipe yields 2 - 9x5 inch loaves

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. Sift together the flour, baking powder, baking soda, salt, and cinnamon; set aside.
  2. Combine the eggs, buttermilk, and melted butter in a mixing bowl. Stir in the brown sugar. Add the zucchini, carrots, and orange and lemon zests.
  3. Stir the dry ingredients to the wet ingredients and stir gently until just combined. Fold in the walnuts.
  4. Pour batter into prepared loaf pans. Bake at 350 degrees F (175 degrees C) for 60 to 75 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

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Reviews (16)

Rate This Recipe
Christinas5
14

Christinas5

This was great! I used whole wheat pastry flour, and think I will add a little more brown sugar next time. My family loved it, thank you.

daliboysmum
8

daliboysmum

I made these into little muffins and my 12 month old son loves them. I really like that they don't have a lot of sugar. Delicious! ;o)

JT
7

JT

I loved this recipe. It's like a harvest quick bread, but not the same old zucchini bread. The citrus zest is a nice touch, but I only jad orange so I don't know what the lemon would have done. I baked it a little longer to pull out a clean toothpick. Wonderful, it'll go into my recipe box. Thanks.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 125 cal
  • 6%
  • Fat
  • 3.3 g
  • 5%
  • Carbs
  • 20.6 g
  • 7%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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