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One-Bowl Zucchini Carrot Bread

  • Author: Chew Out Loud
  • Prep Time: 30 min
  • Cook Time: 40 min
  • Total Time: 1 hour 10 minutes
  • Yield: 16 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This One-Bowl Zucchini Carrot Bread comes together easily, as all ingredients are stirred together in one bowl. This makes two gorgeous, healthy-ish, and scrumptious loaves. Perfect for breakfast, snack, or dessert.


Scale

Ingredients

  • 3 cups white whole wheat (or half wheat/half all-purpose)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 2 teaspoons ground cinnamon
  • 1 tsp ginger
  • 1 teaspoon ground nutmeg
  • 1 1/2 cups sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup olive oil
  • ½ cup applesauce
  • 2 cups grated zucchini, lightly packed
  • 2 cups grated carrot, lightly packed
  • Optional Cream Cheese Frosting:
  • ½ cups softened butter
  • 16 oz softened cream cheese
  • 1 tsp vanilla extract
  • 1 lb powdered sugar

Instructions

  1. Preheat oven to 350F, with rack on lower middle position. Grease two 9×5 loaf pans and set aside.
  2. In a large bowl, gently whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until incorporated. Add the sugar and whisk to combine. Make a well in the center and add the eggs into the well; lightly beat eggs. Add vanilla, oil, and applesauce to the bowl. Whisk/stir to combine ingredients well (batter will be very thick, which is fine.)
  3. Stir in the zucchini and carrots, using a wooden spatula to fully incorporate the batter.
  4. Use rubber spatula to transfer batter evenly into your two greased loaf pans. Bake about 35-45 minutes or until a toothpick inserted in center of loaves comes out with a few tender crumbs attached. Note that actual bake time varies, depending on your oven, so check every 5 min. or so. Let finished loaves cool completely in pans set on a wire rack at room temp. Once cool, run a thin knife around edges of pan and release the loaves onto serving plates or cutting board.
  5. Make Cream Cheese Frosting: Combine butter, cream cheese, and vanilla. Beat well. Add sugar gradually and beat well. If too thick, add small amount of milk. If too thin, add small amounts of sugar until desired consistency is reached. Frosting naturally thickens and firms up as it sits. Transfer frosting into a Ziploc plastic baggie, press out the air, and seal. Snip a tiny hole in the corner and drizzle frosting over cooled bread.

Notes

Vegetables can be grated finely or coarsely on your box grater; a finer grate will result in vegetables being more “invisible” in the finished bread. A coarser grate will show off more veggies in your baked bread. It’s up to you!
Add 1 cup of chopped pecans or walnuts into the batter and/or topping, if desired.
Bread keeps well when sealed airtight at moderate room temp for a few days.

Keywords: Zucchini Carrot Bread, Zucchini Bread, Carrot Bread