This zucchini and carrot bread is a delicious marriage of two vegetables in a quick bread that is perfect for breakfast.
I love carrot cake and zucchini bread, so I thought that I’d try making a bread using both vegetables. It is so good!
If you feel like serving this as a dessert, you could substitute your favorite cream cheese frosting for the sprinkled sugar topping.
Tips
- I always go light with nutmeg. If you love nutmeg, add a little more to the bread batter and the sugar topping.
- Be sure to squeeze liquid from the grated vegetables, so that the batter isn’t too wet.
Ingredients
- 1 1/2 cups flour
- 1/4 teaspoon cinnamon
- Pinch of nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup + 2 tablespoons sugar
- 2 eggs
- 1/2 cup canola oil
- 2 tablespoons sour cream or creme fraîche
- 1 teaspoons vanilla
- 1 1/2 cups grated zucchini, wrap in a towel and squeeze out liquid
- 1 1/2 cups grated carrot, wrap in a towel and squeeze out liquid
- 1 cup walnuts
For the cinnamon sugar topping:
- 1 tablespoon sugar
- 1/8 teaspoon cinnamon
- Small pinch of nutmeg
Directions
Make the sugar topping by mixing the three ingredients together.
Grease a 9 x 5 inch loaf pan.
Preheat the oven to 325 degrees.
Sift the flour, cinnamon, nutmeg, baking soda and salt together into a bowl and set it aside.
Add the sugar and eggs to the bowl of stand mixer fitted with a whip attachment and beat them on medium speed until light and fluffy (about 5 minutes). If you use an electric hand mixer, it will take about 8 minutes.
Turn the mixer down to the lowest speed and slowly drizzle the oil into the sugar and egg mixture, blending it until it is just incorporated. Do not put the oil in all at once. You want to keep the mixture airy and light.
Add the sour cream and vanilla to the sugar, eggs and oil and blend on a low speed until just incorporated.
Fold in the dry ingredients. When blended, fold in the zucchini, carrots, and walnuts.
Scoop the batter into the loaf pan. Sprinkle the sugar topping evenly over the loaf.
Bake for approximately 1 hour. The bread is done when a toothpick stuck into the center comes out clean.
Cool the bread in the pan for about 30 minutes. Transfer it from the pan to a cooling rack and cool a little longer.
Tightly wrap the bread to store it. You can keep it at room temperature for several days or you can freeze it.
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