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Carrot and zucchini bread
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Servings:
1 Loaf
Author:
10
10
45
45
55
55
Course:
Breakfast
Bread
🧂 Ingredients
1.5
Bread flour
(or All-purpose/wheat flour)
1 Cup
Shredded Carrot
1 Cup
Shredded Zucchini
(Water squeezed out)
2
Eggs
1 Teaspoon
Cinnamon powder
1/2 Teaspoon
Baking powder
1 Teaspoon
Baking soda
½ Cup
Unsalted butter @ room temperature
(1 Stick)
¼ Cup
Sugar
(less or more)
1/8 Cup
Milk/Orange juice
½ Teaspoon
Nutmeg
½ Teaspoon
Salt
Handful Raisin
(Optional)
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Instructions
1
Preheat the oven to 350 degrees F.
2
Grease a baking pan (9 x 5 inch/8 x 4 ich) with baking spray or oil/butter and
set aside.
3
Peel the carrots and cut the tips (top and bottom), also cut the tips of the
zucchini before shredding.
4
5
In a large bowl, cream the butter using a hand mixer, add sugar, after a few
minutes add eggs (one at a time) and mix until smooth. Add the milk and mix
thoroughly.
6
7
In another cup/bowl, add flour, baking soda, baking powder, cinnamon powder,
salt, and make sure you combine, also add the nugmet.
8
Combine the dry ingredients (flour mixture) and the wet ingredients (butter
mixture).
9
Add the shredded carrot and zucchini to the mixture and combine. Make sure you
squeeze out excess water (as much as possible) in the zucchini, you can use a
kitchen towel or cheesecloth.
10
Pour the mixture in the prepared pan and top with the raising (if you’re using)
bake for 45-50 minutes or until golden brown.
11
Insert a toothpick to test by inserting it into the baked bread, if it comes out
clean it’s done if not give it more time. You can also test it by press the top
if it’s spring back it’s done.
Let it cool down before slicing.
12
13
Serve and enjoy!
14
Carrot and Zucchini, berries, orange juice, and milk.
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