Carrot and Zucchini Bread

Carrot and Zucchini Bread

November 11, 2016
1 Review (3.00 out of 5)
Course
Serves 2 loaves

Packed with lots of fiber and goodness, make these two loaves on the weekend and enjoy during the week, or consider giving one loaf to a friend.


Ingredients

  • 3 1/2 Cups
    whole wheat flour
  • 1 Tablespoon
    baking powder
  • 1 Teaspoon
    baking soda
  • 1/2 Teaspoon
    salt
  • 1 Teaspoon
    cinnamon
  • 2
    eggs, lightly beaten
  • 1 1/2 Cup
    buttermilk
  • 2 Tablespoons
    butter, melted
  • 1/2 Cup
    brown sugar
  • 1 Cup
    zucchini, unpeeled, grated
  • 1 Cup
    carrot, grated
  • 1 Cup
    apple, unseeded, grated

Instructions

  1. Preheat oven to 350F degrees.
    Spray two 9x5-inch loaf pans with non-stick cooking spray. In a bowl, combine the flour, baking powder, baking soda, salt, and cinnamon; set aside.
    In a large, separate bowl, combine the eggs, buttermilk, and melted butter. Stir in the brown sugar. Add the zucchini, carrots, and apple and combine.
    Stir in the dry ingredients into the wet ingredients and stir gently until just combined. Pour batter into prepared loaf pans. Bake for 60 minutes, or until a knife inserted into the center of the loaf comes out clean. Cool loaves in the pan for 10 minutes before removing to a wire rack to cool completely.

1 review for Carrot and Zucchini Bread

  1. Anita
    3

    ()

    Healthy but needs some type of oil (coconut, veg). I like to make part bread loaf and then 1/2 muffins. I’ve never had muffins stick so much to the paper.

    • Calming Blends

      ()

      Hi Anita,
      Glad to hear you tried the recipe! Yes, you can add coconut or vegetable oil in addition to the melted butter that’s already in the recipe to help prevent the batter from sticking. The recipe is for bread so it calls for spraying the loaf pan with non-stick cooking spray. Another alternative is to use silicone muffin liners. Hope this helps!

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