Carrot Zucchini Bread

Carrot Zucchini Bread

19
jandeli 0

"This is a moist delicious bread, excellent for weekend brunch."
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Ingredients

2 h 30 m servings 125 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. Sift together the flour, baking powder, baking soda, salt, and cinnamon; set aside.
  2. Combine the eggs, buttermilk, and melted butter in a mixing bowl. Stir in the brown sugar. Add the zucchini, carrots, and orange and lemon zests.
  3. Stir the dry ingredients to the wet ingredients and stir gently until just combined. Fold in the walnuts.
  4. Pour batter into prepared loaf pans. Bake at 350 degrees F (175 degrees C) for 60 to 75 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Reviews

19
  1. 20 Ratings

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Most helpful positive review

This was great! I used whole wheat pastry flour, and think I will add a little more brown sugar next time. My family loved it, thank you.

Most helpful critical review

I'm frustrated I chose to make this bread because I used a lot of good ingredients that would have tasted much better prepared almost any other way. I added extra spice, vanilla and almond extra...

This was great! I used whole wheat pastry flour, and think I will add a little more brown sugar next time. My family loved it, thank you.

I made these into little muffins and my 12 month old son loves them. I really like that they don't have a lot of sugar. Delicious! ;o)

I loved this recipe. It's like a harvest quick bread, but not the same old zucchini bread. The citrus zest is a nice touch, but I only jad orange so I don't know what the lemon would have done...

Great bread! I added a tsp. of cloves and a tsp. of vanilla. This does not have alot of sugar which makes it great for those on low sugar diets. Will make a great breakfast bread. Shared a loaf ...

I'm frustrated I chose to make this bread because I used a lot of good ingredients that would have tasted much better prepared almost any other way. I added extra spice, vanilla and almond extra...

Straight out of the oven, it was a little dry, but with only 1/2 cup of brown sugar and 2 Tbsp of butter; it was to be expected. The texture however was spot on (as another reviewer wrote) and a...

It's good but something is missing. I even added cloves, extra cinnamon,nutmeg, and some crushed pineapple and they are still pretty bland. They will be fine for my 2 yr old though...

I made these with a few of the suggestions from the reviews (sub applesauce for oil and used egg substitute) and they came out like rubber:( Not happy at all...

I was not fond of this recipe. Not enough flavor.