Posted by The Veggie Gal on Sep - 9 - 2011 under Appetizers, Breads, Breakfast, Dessert, Side dish, Soy Free
Ingredients

  • 1/2 cup oil
  • 1/2 cup applesauce (can even do all applesauce instead of oil or any variation)
  • 2 cups sugar (or see description using date sugar)
  • 3 eggs worth flax (3 T flax meal & 9 T water)
  • 3 teaspoons vanilla
  • 1 1/2 cups shredded zucchini
  • 1/2 cup shredded carrots
  • 3 cups flour
  • 1 teaspoon salt
  • 3 teaspoons cinnamon
  • a pinch of nutmeg
  • 2 pinches cardamom
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup nuts of your choice (I use a combo of pecans & walnuts)
  • A handful of decorative sugar sprinkles (optional)

  • Cuisine: Cooking time: 50-60 mins Serving: 2 loaves 6-8 people

    YUM YUM YUM is the best way to describe this amazing zucchini & carrot bread!  It is almost like candied bread because of how the sugar moves to the crust on all sides and how the added sugar on top crystallizes.  I go into sweet carb heaven when I eat this and usually I can’t stop at just one piece.  If you eat this for breakfast with your coffee you will keep stopping by the pan all day long to taste just a little more.  Seriously UGH!  (no, I don’t have a problem with sweet carbs, NO! :-0)

    I grew some amazing organic zucchini in my garden this year and it started to get too much to keep up with so I decided to make 8 loaves of this bread to share with everyone, although we ate 2 loaves all by ourselves and they are still growing so I guess I HAVE to make more!

    zucchini carrot bread

    Carrots are a nice addition to the bread, not only adding a sweet flavor but added fiber, nutrients and color.  They of course can be omitted if you don’t want to add them but it is yet another way to hide some veggies in food that kids and husbands will eat!

    I have used date sugar as half of the sugar and it is bit more hearty but still amazing, actually my husband likes it better that way.  Date sugar is made from dehydrated dates that are then ground into a sugar constancy.  Date sugar works great in baked goods and is high in fiber, vitamins and minerals that regular white sugar does not have.  I have also replaced half of the flour with whole wheat pastry flour and it is still amazing and not too wheaty. This bread can be made low fat by subbing applesauce or bananas for the oil and it will be a heavier cake like bread that way and of course half oil half applesauce will work too but honestly the oil makes it amazing.

    Zucchini & Carrot Bread
    Makes: 2 loaves

    1/2  cup oil
    1/2 cup applesauce (can even do all applesauce instead of oil or any variation)
    2 cups sugar (or see above about using date sugar)
    3 eggs worth flax = 3 T ground flax meal and 9 T warm water
    3 teaspoons vanilla
    1 1/2 cups shredded zucchini
    1/2 cup shredded carrots
    3 cups flour
    1 teaspoon salt
    3 teaspoons cinnamon
    a pinch of nutmeg
    2 pinches cardamom
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 cup nuts of your choice (I use a combo of pecans & walnuts)
    A handful of decorative sugar sprinkles (optional)

    Preheat the oven to 350º

    Place 9 T of warm water and 3 T ground flax meal into a bowl and let sit for 5 mins then whip the flax eggs until well mixed and gooey like eggs, then combine with the oil & sugar in a bowl and beat well.  Blend in the vanilla, zucchini & carrots then mix well and set aside.

    Mix dry ingredients together in a large bowl then slowly add zucchini mixture until it is completely blended then fold in the nuts.

    Spray 2 loaf pans with cooking spray then pour the mixture evenly into each pan and smooth the top with the back of a spoon.  If desired sprinkle with decorative sugar sprinkles.

    Bake for 50-60 minutes or until a toothpick comes out clean.  Let the bread cool in the pan for 15 minutes before turning it out onto a cooling rack to completely cool before cutting it.  This bread can be difficult to cut cleanly because of the crispy crust but the crumbles that fall off are bite size so eat up and ENJOY!

    zucchini carrot bread

    zucchini carrot bread

    zucchini carrot bread

    zucchini carrot bread

     

    Back to Top

    Print Friendly
    Please follow and like us:
    RSS
    Follow by Email
    Facebook
    Facebook
    Google+
    http://www.theveggiegal.com/blog/recipes/zucchini-carrot-bread/">
    SHARE
    Pinterest
    Pinterest
    Instagram

    2 Responses so far.

    1. Ari says:

      Thanks for posting the recipe – i had both zucchini & carrots and wanted to make a bread with it. Some one had recently gifted me a bag of date sugar and used a cup of it, so happy to be able to use it. I cut back on the other cup of sugar – I thought the bread would be too sweet, it wasn’t at all – the 2 full cups would have been perfect but I still like the results. I used coconut oil instead and gluten free flour. Its perfect, not too dense and the spices give it a great flavor. Thanks again

    2. Ari,

      Thank you for stopping by and letting know how it turned out. What gluten free flours did you use, I would love to try that version! Coconut oil I’m sure would make it amazing!

      Kim

    Leave a Reply


    Subscribe for free recipes

    Sponsors

    Recent Recipes

    PB & J Waffle...

    Posted on Oct - 19 - 2015

    0 Comment

    How To Make Vegan...

    Posted on Oct - 12 - 2015

    0 Comment

    Super Simple Sunshine Smoothie

    Posted on Sep - 13 - 2015

    0 Comment

    Roasted Veggie Quinoa Salad

    Posted on Sep - 5 - 2015

    0 Comment

    Sponsors

    Recent posts

    How to eat vegan...

    Posted on Oct - 5 - 2015

    2 Comments

    The Veggie Gal Is...

    Posted on Sep - 5 - 2015

    0 Comment

    Restaurant Review-Cafe Lucé

    Posted on Oct - 1 - 2012

    1 Comment

    Review of Vegan Pizza...

    Posted on Apr - 29 - 2012

    0 Comment