This is a healthier, heartier version of the popular breakfast bread. Great for hikes, too! It travels well. A little something to soak up all of that Easter sugar.
I used organic zucchinis and carrots. I tried a mixture of golden, purple and orange carrots. Purple carrots have an intensely sweet flavor with a subtle hint of pepper. Golden carrots are mild with less earthiness and are typically sweeter than other carrots. They are really good roasted.
You may use walnuts, pecans or any other nut that you like. I always recommend toasting nuts for any recipe. Put walnuts on a baking sheet and toast in the oven at 375 degrees F. for 5 – 10 minutes. Take them out when they start to brown and smell toasted. See my post on toasting pecans.
You can add dried fruit or chocolate chips to change things up.
MAKE IT HEALTHIER
I like brown sugar so this recipe uses applesauce, honey and brown sugar as sweeteners. Applesauce also takes the place of oil. You may replace the brown sugar with ¼ cup of honey, so…. ½ cup applesauce and ¾ cup honey.
Using all honey in a recipe will cause the food to brown faster so watch your baking time. You may need to drop your cooking temperature by 25 degrees.
I like to line my pans with parchment and add a little olive oil cooking spray on top to hold the paper in place and ensure the loaves lift out of the pan. Another great reason to line your pans, if one of the loaves is cooking faster than the others because your oven may not be baking evenly, you can lift out that one loaf and continue cooking the others.
I buy small binder clips at Staples to hold back the parchment while adding the batter. Remove the clips before baking.
You can leave the paper on the loaves while they cool. I like to dig in to one while still warm but they do cut better when completely cooled.
This recipe can be made using 2 regular size loaf pans or 4 mini loaf pans. I like the minis so I can share with neighbors. I gave them away for Easter.
Store loaves in a refrigerator for 3 – 5 days. Freeze for up to 3 months.
Zucchini Carrot Bread
- 2 Loaf pans 9 x 5 inch
- 4 Mini-loaf pans
- Parchment paper
- Cooking oil spray
- Large bowl
- Rubber spatula
- 1½ cups zucchini unpeeled, grated, packed
- ½ cup carrots peeled, grated
- 1 large egg
- ½ cup applesauce
- ½ cup honey
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups whole wheat flour
- 1 cup walnuts or pecans chopped
- Preheat oven to 350 degrees F. Line 2 regular loaf pans or 4 mini loaf pans with parchment paper, spray lightly with oil. I use olive oil spray. Set aside.
- In a large bowl, whisk together egg, applesauce, honey, brown sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, salt.
- Add zucchini and carrots. Fold in with spatula.
- Add flour. Combine with spatula. Fold in nuts. Pour batter into prepared pans.
- Bake 40-50 minutes. A toothpick will come out clean.
- After removing from oven, allow to cool on rack for 5 minutes then lift loaves from pans using the parchment paper.
- Cool completley on rack before slicing.
- Store in refrigerator for 3 – 5 days. Freeze for up to 3 months.