Ingredients for Zucchini Carrot Bread
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Ground Cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 2 large eggs
- Vegetable Oil
- 2 cups grated zucchini
- Carrot
- 1/2 cup chopped walnuts
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How to Make Zucchini Carrot Bread
- Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- Add 1 cup granulated sugar and whisk until combined.
- In a separate bowl, whisk together 2 large eggs and 1/2 cup vegetable oil. Add to the dry ingredients and mix until just combined.
- In a separate bowl, combine 2 cups grated zucchini, 1 cup grated carrots, and 1/2 cup chopped walnuts. Gently fold into the batter.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
89 g
Sugar
627g
Fat
103g
Carbs
104g
