Carrot Zucchini Bread16 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 2 hr 30 min
“This is a moist delicious bread, excellent for weekend brunch.” - by jandeli
Original recipe yields 2 - 9x5 inch loaves
- 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.
- 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.
- Stir the dry ingredients to the wet ingredients and stir gently until just combined. Fold in the walnuts.
- 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.
Amount Per Serving (24 total)
- 125 cal
- 3.3 g
- 20.6 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"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...." See more"
"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)..." See more"
"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 b..." See moreaked it a little longer to pull out a clean toothpick. Wonderful, it'll go into my recipe box. Thanks."
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