This Carrot Zucchini Bread is so colorful, moist and delicious! Zucchini bread meets carrot cake in this easy breakfast recipe!
If you enjoyed this recipe, you have to try my famous Chocolate Chip Zucchini Bread too!
Easy Carrot Zucchini Bread
Mike and I leave for Mexico in a month and a half for our 7 Year Anniversary. I am so excited! We are actually going back to the same place we went for our Honeymoon, it was an all-inclusive and absolutely amazing! To get our bodies “beach ready” both Mike and I have committed to doing crazy workout videos from now till our vacation. I am doing the Brazilian Butt Lift video {come on ladies, who doesn’t want a good looking butt!} and Mike is doing Insanity. All I have to say is … HOLY COW are my thighs and butt sore!!! My 20 something year old body is walking like a grandma, it’s ridiculous. Have any of you done one of these workouts yet?
Along with working out, obviously you need to eat right or the workouts are for naught. With all the Zucchini Recipes I have seen on Pinterest lately and from other bloggers I was starting to feel left out. In order to fit in with the “cool crowd” I decided to make this easy Carrot Zucchini Bread. There is nothing better than a good zucchini bread, it is definitely one of my favorites even oven banana bread. Ok, maybe there is one thing better… Carrot Zucchini Bread! It’s like Carrot Cake and Zucchini Bread combine to form one superhero bread! It’s awesome! 🙂
How to Make Carrot Zucchini Bread
To get started, preheat oven to 350º. In a small bowl, mix 1 cup of all-purpose flour, 1/2 cup of whole wheat flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 2 teaspoons of cinnamon, 1/4 teaspoon of ground nutmeg. Set aside.
Grate 1 3/4 cups of zucchini and 1/2 cup of carrot. Set aside.
In a large bowl, mix 2 eggs and 1/2 cup of applesauce until well blended.
Next, add in the 1/2 cup of brown sugar and 1 teaspoon of vanilla. Whisk until combined. Add grated zucchini and carrots, stirring until combined.
Slowly add the flour mixture to the wet mixture until just combined. Pour mixture into prepared greased loaf 8×4 pan.
Bake for 50-60 minutes, or until toothpick inserted in the center of the loaf comes out clean.
and then move to a wire rack to cool completely.
This a great grab and go breakfast for those running late school morning or a mid afternoon snack.
{recipe adapted from Alida’s Kitchen}
Print
Carrot Zucchini Bread
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 loaf {12 slices} 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
This Carrot Zucchini Bread is so colorful, moist and delicious! Zucchini bread meets carrot cake in this easy and healthy breakfast recipe!
Ingredients
- 1 cup of all-purpose flour
- 1/2 cup of whole wheat flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 2 teaspoons of cinnamon
- 1/4 teaspoon of ground nutmeg
- 1 3/4 cup of grated zucchini
- 1/2 cup of grated carrots
- 2 eggs
- 1/2 cup of applesauce
- 1/2 cup of brown sugar
- 1 teaspoon of vanilla
Instructions
- Preheat oven to 350º.
- In a small bowl, mix all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and ground nutmeg. Set aside.
- Grate zucchini and carrots. Set aside.
- In a large bowl, mix 2 eggs and 1/2 cup of applesauce until well blended.
- Next, add in the brown sugar and vanilla. Whisk until combined. Add grated zucchini and carrots, stirring until combined.
- Slowly add the flour mixture to the wet mixture until just combined. Pour mixture into prepared greased loaf 8×4 pan.
- Bake for 50-60 minutes, or until toothpick inserted in the center of the loaf comes out clean.
- Let pan cool for 5-10 minutes and then move to a wire rack to cool completely.
Notes
recipe adapted from Alida’s Kitchen
