The carrot zucchini bread is quite the visual showstopper, with flecks of green and red and walnuts peeking through, and it is wildly easy to make. The earthy flavors of the super moist bread are a rocking combination that extends well to tea time or dessert.
Prep Time20 minutesmins
Cook Time45 minutesmins
Course: Dessert
Keyword: Carrot zucchini bread, Zucchini bread, Carrot cake with zucchini
Servings: 8slices
Calories:
Author: Natasha Minocha
Ingredients
1cup / 125 gmsAll-purpose flour
1/2cup / 75 gmsWholewheat flour
1.5tspBaking powder
1/2tspBaking soda
1/4tspSalt
1tspCinnamon powder
1/2cup / 115 gmsCaster sugar
1/3cup / 65 gmsCoconut oil, melted
2/3cup / 160 gmsGreek yogurt, plain
1.5tspVanilla extract
2-4tbspMilk, warm
1cup / 85 gmsCarrot grated
1cup / 100 gmsZucchini grated
1/2cup / 55 gmsWalnuts, chopped
Topping
2tbspWalnuts, chopped
Instructions
Preheat your oven to 180C. Grease and flour an 8" by 4" loaf pan.
Place the grated zucchini on a muslin cloth and squeeze out all the excess water.
Sift together the flours, baking soda, salt, and cinnamon powder.
Stir in the caster sugar.
In a separate bowl, add the coconut oil, yogurt, and vanilla extract.
Pour the wet ingredients into the dry ingredients and combine well.
If the batter is too thick and dryish, add warm milk, 2 tbsps at a time. The batter should be thick and smooth with no dry streaks visible.
Fold in the grated carrots, zucchini, and walnuts.
Pour the mixture into the prepared pan and top with chopped walnuts ( optional).
Bake at 180C for 40-45 minutes or until a skewer inserted in the center comes out clean.
Cool in the pan for 15 minutes before taking it out and cooling on a wire rack. Serve at room temperature or warm. Enjoy!