Sweet Zucchini Carrot Garden Bread

Experience the perfect balance of sweetness and wholesome goodness with this Sweet Zucchini Carrot Garden Bread! Bursting with the natural flavors of shredded zucchini and carrots, this moist and tender loaf is perfectly spiced with cinnamon and nutmeg, creating a warm and comforting treat. A hint of brown sugar adds depth, while optional add-ins like crunchy walnuts or chewy raisins elevate its texture and flavor. Easy to prepare and ready in just over an hour, this versatile bread is ideal for breakfast, a midday snack, or even a light dessert. Serve it plain or slathered with butter or cream cheese for a delightful way to savor the season’s freshest produce. Perfect for garden enthusiasts and home bakers alike, this recipe is a deliciously simple way to turn fresh vegetables into an irresistible homemade treat.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 10

Ingredients

• 2 cups All-purpose flour
• 1 cup Granulated sugar
• 0.5 cup Brown sugar (light or dark, packed)
• 1.5 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 2 teaspoons Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.5 teaspoon Salt
• 1 cup Zucchini (shredded, packed, excess moisture removed)
• 1 cup Carrots (shredded, packed)
• 2 pieces Eggs (large)
• 0.5 cup Vegetable oil (or melted coconut oil)
• 2 teaspoons Vanilla extract
• 0.25 cup Milk (any variety, or plant-based alternative)
• 0.5 cup Chopped walnuts or pecans (optional)
• 0.5 cup Raisins or dried cranberries (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour a standard 9x5-inch loaf pan or line it with parchment paper for easy removal.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.

Step 3

In a separate large bowl, whisk the eggs until beaten. Then add the vegetable oil, vanilla extract, and milk. Mix until all wet ingredients are emulsified and smooth.

Step 4

Fold the shredded zucchini and carrots into the wet ingredients, ensuring they are evenly distributed throughout the mixture.

Step 5

Slowly pour the wet ingredient mixture into the dry ingredient bowl. Stir gently until just combined (do not overmix, as this can make the bread dense).

Step 6

If using, fold in chopped walnuts or pecans and raisins or dried cranberries for added texture and flavor.

Step 7

Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula if necessary.

Step 8

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Check at the 50-minute mark to avoid overbaking.

Step 9

Once baked, remove the loaf pan from the oven and let the bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Step 10

Slice and serve as is, or spread with butter or cream cheese for an extra indulgent treat. Store leftovers in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

Nutrition Facts

Serving size	(1453.3g)

Amount per serving	% Daily Value*
Calories	4069.6

Total Fat 172.9g	0%
Saturated Fat 25.0g	0%
Polyunsaturated Fat g
Cholesterol 373mg	0%
Sodium 2852.1mg	0%
Total Carbohydrate 609.1g	0%
Dietary Fiber 24.7g	0%
Total Sugars 395.4g
Protein 56.0g	0%

Vitamin D 110IU	0%
Calcium 497.6mg	0%
Iron 19.4mg	0%
Potassium 2851.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.9%

Protein: 5.3%

Carbs: 57.8%