Garden Fresh Zucchini Bread
I'm always on a mission to add more vegetables to my children's diet, sneaking them in wherever I can. The addition of carrots to this zucchini bread provides extra nutrients without compromising flavor or texture. This recipe also works well for muffins.
- non-stick baking spray with flour
- 1 1/2 cups (6.4 ounces) 100% whole grain white whole wheat flour, (I like King Arthur Flour)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- 2 large eggs, at room temperature
- 3/4 cup (5.25 ounces) sugar
- 1/2 cup (4.2 ounces) packed dark brown sugar
- 1/2 cup vegetable oil
- 1 1/2 teaspoons pure vanilla extract
- 1 cup zucchini, grated (from 1 medium zucchini)
- 1/2 cup carrots, finely shredded (I use a food processor)
- 1/2 cup walnuts, finely diced (optional)
- Preheat the oven to 325° F. Coat a 4x8-inch loaf pan generously with baking spray.
- In a small bowl, combine flour, baking soda, baking powder, salt and cinnamon. Stir together with a fork to mix well.
- In a large bowl, beat the eggs with a whisk. Add sugar, brown sugar, oil and vanilla whisking together until the ingredients are well blended.
- Add the flour mixture to the egg mixture. Use a flexible spatula to fold them together, scraping down the sides and the bottom of the bowl until the flour is fully incorporated. Stir in the zucchini, carrots and walnuts (if using).
- Pour the batter into the loaf pan and bake for 65 to 75 minutes (oven times may vary), until a toothpick inserted into the middle of the loaf comes out clean. Place the loaf pan on a wire rack and let cool for 10 minutes.
- Remove the bread from the pan and place it on the wire rack to cool completely. If need be, run a paring knife around the inside of the loaf pan to loosen the bread, then invert the pan.
- To store: wrap the bread tightly in plastic wrap (place muffins into an air-tight container) and store at room temperature for up to 3 days, or place in a freezer bag and freeze for up to 3 months.