Carrot and Zucchini bread is everything you want to eat today, it’s moist and flavorful. The color is so inviting, and vibrant and to top it off it is so easy to make. There’s no need to knead, or rising of the dough, just mix and bake.
The major is the shredding of zucchinis and carrots, and it is easy to shred, after shredding I poured the shredded zucchini in the cheese clothes (to squeeze out excess water in the zucchini) I used in TigerNut Drink
I shred the carrots and zucchini with the spiralizer I used in Teriyaki Ground Turkey Zucchini Noodles If you don’t have a spiralizer, a grater would work or just use a knife to thinly slice them and chop as you want.
Zucchini and carrots are beneficial to us;
Carrots helps with aging, good for eyes, promotes healthier skins and many more zucchini also good for eyes, body immune system and so on if you’re interested in reading the benefits of zucchini the link would help https://foodieswiki.com/zucchini-health-benefits/
You can use the link below for the cups conversion.
Let’s get started.
- 1.5 Bread flour (or All-purpose/wheat flour)
- 1 Cup Shredded Carrot
- 1 Cup Shredded Zucchini (Water squeezed out)
- 2 Eggs
- 1 Teaspoon Cinnamon powder
- 1/2 Teaspoon Baking powder
- 1 Teaspoon Baking soda
- ½ Cup Unsalted butter @ room temperature (1 Stick)
- ¼ Cup Sugar (less or more)
- 1/8 Cup Milk/Orange juice
- ½ Teaspoon Nutmeg
- ½ Teaspoon Salt
- Handful Raisin (Optional)
Preheat the oven to 350 degrees F.
Grease a baking pan (9 x 5 inch/8 x 4 ich) with baking spray or oil/butter and set aside.
Peel the carrots and cut the tips (top and bottom), also cut the tips of the zucchini before shredding.
In a large bowl, cream the butter using a hand mixer, add sugar, after a few minutes add eggs (one at a time) and mix until smooth. Add the milk and mix thoroughly.
In another cup/bowl, add flour, baking soda, baking powder, cinnamon powder, salt, and make sure you combine, also add the nugmet.
Combine the dry ingredients (flour mixture) and the wet ingredients (butter mixture).
Add the shredded carrot and zucchini to the mixture and combine. Make sure you squeeze out excess water (as much as possible) in the zucchini, you can use a kitchen towel or cheesecloth.
Pour the mixture in the prepared pan and top with the raising (if you’re using) bake for 45-50 minutes or until golden brown.
Insert a toothpick to test by inserting it into the baked bread, if it comes out clean it’s done if not give it more time. You can also test it by press the top if it’s spring back it’s done.
Let it cool down before slicing.
Serve and enjoy!
Carrot and Zucchini, berries, orange juice, and milk.