Zucchini and carrot bread

Zucchini and Carrot Bread: A Sweet and Spicy Variation

Ingredients :

For the bread

• Butter or cooking spray, to grease the mold
• 2 small carrots (225 g total)
• 2 small zucchini (280 g total)
• 260 g all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground cardamom
• 1 teaspoon fresh orange zest
• 100 g caster sugar
• 100 g packed brown sugar
• 125 ml vegetable oil
• 2 large eggs
• 1 teaspoon fresh orange zest
• 1 tablespoon demerara sugar or brown sugar

For the icing

• 75 g icing sugar
• 4 to 5 teaspoons of milk (whole or buttermilk)
• ½ teaspoon pure vanilla extract
• Large pinch of freshly grated nutmeg
• Pinch of salt

For the garnish

• 1/2 cup sweetened shredded coconut, toasted

This Zucchini and Carrot Bread is a twist on classic zucchini bread , with the addition of sweet carrots , warm spices and tangy citrus. It’s moist and rich, perfect for a sweet breakfast or a midday snack.

A cross bun

Halfway between classic zucchini bread and carrot cake, this bread is seasoned with warm spices ( cinnamon , ginger and cardamom ), bright orange zest and sprinkled with demerara or brown sugar to create a crunchy topping.

Feel free to leave it plain—it's delicious on its own!—or satisfy your sweet tooth by topping it with a vanilla-nutmeg glaze and toasted coconut.

Drain the zucchini

This bread is loaded with grated carrots and zucchini, which not only add flavor but also plenty of moisture. It's delicious! But don't overdo it - you want a soft loaf, not a soggy one.

Zucchini is a watery vegetable , especially the large specimens from summer gardens. It is important to remove this excess water before adding your zucchini to the bread dough.

You can remove this water by wringing out the grated zucchini over the sink. You can do this with your hands (I recommend making small batches that fit in the palm of your hand), or by wrapping the zucchini in a clean dish towel or nut milk bag (if you have one).

Drained zucchini should be drier to the touch (more like carrots).

Frosting or no frosting?

This zucchini and carrot bread reminds me of a cross between a sweet breakfast treat and a gourmet snack cake.

When I want to justify a big slice for a weekday breakfast, I don't add frosting. But when I'm serving it for dessert, or just want a little extra sweetness, I do.

In this recipe , I suggest a simple frosting seasoned with nutmeg and vanilla, but you can substitute this extract and spice for anything you like. Echoing the flavors of the bread ( cinnamon, ginger , cardamom , orange ) would be a great choice! Want a slightly more tangy frosting? Swap out the whole milk for buttermilk.

Toppings for everyone

I also suggest topping with toasted coconut. I love the nutty flavor and crunch it adds. To toast, spread the coconut flakes on a baking sheet and bake at 325°F (165°C), stirring every minute, until the flakes are golden brown, about 5 to 10 minutes.

Customize your bread

This bread is incredibly customizable. Add mix-ins!

• Chopped nuts ( walnuts , hazelnuts , pecans or pistachios )
• Dried fruits (golden raisins, apricots, coconut flakes or candied ginger)
• Change the flavor

Don't have or don't like cardamom? Forget it! Add nutmeg . Swap orange zest for lemon. Change up the garnishes

Experiment with the flavor of your frosting. Replace the toasted coconut with toasted nuts or seeds.

How to Store Zucchini and Carrot Bread

This bread keeps well on the counter for a few days - just store it in an airtight container or wrap it tightly in plastic wrap . Keep in mind that the coconut topping will become less crunchy over time.

It also freezes really well! You can freeze the whole loaf by wrapping it in foil and then plastic wrap, or freeze individual slices by wrapping them the same way. I love having a few slices tucked away in my freezer to pull out when needed.

Preparation

1. The oven:

Preheat the oven to 175°C (350°F).

2. The mold:

Grease a 9 x 5-inch (23 x 13 cm) loaf pan with butter or cooking spray.

3. Grate the carrots and zucchini:

Using a box grater , carefully grate the carrots with the large holes. You should have about 1 cup. Set aside. Next, grate the zucchini using a box grater with the large holes. Using your hands, a clean dish towel, or a nut milk bag, squeeze the zucchini. You should have about 1 cup of squeezed zucchini.

4. Whisk the dry ingredients for the dough:

In a medium bowl , whisk together flour, salt, baking soda, baking powder , cinnamon, ginger and cardamom.

5. Mix the wet ingredients for the dough:

In a large bowl , whisk together both sugars and vegetable oil until combined. Add eggs and whisk until smooth.

6. Finish the dough:

Add the grated carrots, grated zucchini and orange zest to the bowl and mix to distribute. Use a silicone spatula to fold in the flour mixture until just combined. There should be no visible traces of flour once thoroughly mixed.

7. Pour the batter into the prepared pan:

Pour the batter into the prepared pan and smooth the top with the spatula. Sprinkle with demerara sugar or brown sugar.

8. Bake the bread, then let it cool:

Bake the bread for 55 to 60 minutes, until a cake tester or skewer inserted into the center comes out clean. Let cool in the pan for at least 20 minutes, then transfer to a wire rack to cool completely.

9. Prepare the icing:

In a small bowl , whisk together the icing sugar and milk, 1 tablespoon at a time, until the mixture is smooth and pourable. Stir in the vanilla, salt and nutmeg.

10. Top with icing and coconut:

Spoon glaze over cooled bread. Sprinkle with toasted coconut. Cut into slices and serve.

This bread will keep well on the counter for a few days, as long as you store it in an airtight container or wrap it tightly in plastic wrap. Keep in mind that the coconut topping will become less crunchy over time.

Nutritional information (per share):

• Calories: 228
• Lipids: 9 g
• Carbohydrates: 34 g
• Protein: 3 g

I hope you enjoy this delicious cooking recipe !! Feel free to leave a comment.

Lori.L

UtensilsCulinaires - Kitchen utensils - Cooking recipes