Quick Bread
I have been mulling the idea of combining carrots and zucchini into one quick bread for quite some time. I am so glad I did! The result is a very moist, tender-crumbed bread. The flavor of both the carrots and zucchini shines through, while the spices provide a warm undertone and the orange zest gives a nice citrusy, floral note. It is absolutely delicious and a recipe I will be making often. Enjoy!
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| Moist and Delicious! |
Ingredients
3/4 C canola or vegetable oil
1/2 C carrots, cooked
3/4 C granulated sugar
1/4 C brown sugar, lightly packed
1 egg, room temperature
1-1/4 C all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch salt
1 tsp cinnamon, ground
1 tsp orange zest, grated
1 tsp orange zest, grated
1/4 tsp nutmeg, grated fresh (or 1/2 tsp dried)
3/4 C zucchini, grated raw
1/4 C currants, dried or raisins (optional)
Directions
- Preheat oven to 350 deg. F. Grease an 8" loaf pan.
- In a medium bowl, combine the cooked carrots and the oil, mashing lightly to form a thick puree (the carrots should be slightly chunky). Stir in the sugars, egg and orange zest, stirring until the egg is light and fluffy.
- In a small bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add to the oil/sugar/egg mixture, stirring to moisten. Carefully fold in the zucchini and currants or raisins (if using). Pour into prepared loaf pan and bake 40-45 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Remove from oven and set on a wire rack to cool. Once cooled, run a knife around the edges of the loaf to loosen the loaf from the pan, invert, and tap the bottom of the pan to remove the loaf.
Nutrition Information:
Total Servings: 12 slices per 8" loaf
Total Servings: 12 slices per 8" loaf
Per Serving: 165 calories, 18 g carbohydrates, 10 g fat (1 g saturated), 3 g protein
(This is a great way to sneak in some veggies for your finicky eaters!)
Beth made this a few days ago. It is to die for!
ReplyDeleteWay to go Beth.
Thanks to salsa222, my mom, for being my staunchest supporter and awesome proofreader, all rolled into one! Love You, Mom!
ReplyDeleteHi Beth-I love your carrot-zucchini bread recipe, I read the ingredients very carefully, and love the idea of the cooked, mashed carrots as well,along with the grated carrots, the zucchini, and the grated orange. Usually this kind of bread like in any loaf breads would require 2 eggs, but this way it's more healthy.
ReplyDeleteYour other ingredients are also very precise-this beautiful bread is truly a "tried and true" successful recipe that I will want to make.
Thanks for sharing:DDD
Thank you for the wonderful post, Elisabeth. You are right about the 2 eggs, but in this recipe just the one egg works - the bread has a wonderful crumb. I can't say that I am rigid about calories, fats and carbs, but definitely do try to keep on eye on things - well, at least some of the time - LOL ;) A petite girl, I am not!
ReplyDeleteWonderful combination of flavors here. The carrot and zucchini must be so good together. Sounds like a yummy, healthy snack!
ReplyDelete