Pioneer Woman Zucchini Carrot Bread Recipe
Zucchini bread is always soft, sweet and comforting. This Pioneer Woman Zucchini Carrot Bread Recipe is even better because it adds fresh carrots.
Ingredients
- 1 cup grated zucchini
- 1 cup grated carrots
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup chopped walnuts optional
- ¼ cup milk
Instructions
Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper. Lightly grease the pan so the bread will not stick after baking.
Grate the Vegetables
- Wash the zucchini and carrots well. Use a box grater to shred them finely. Gently squeeze extra water from the zucchini using a clean kitchen towel.
Mix the Wet Ingredients
- In a large bowl, add eggs, vegetable oil, granulated sugar and brown sugar. Whisk everything until smooth and creamy. Then mix in the vanilla extract.
Combine the Dry Ingredients
- In another bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg and salt. Stir well so the spices spread evenly throughout the flour mixture.
Add Vegetables to Batter
- Add the grated zucchini and carrots to the wet mixture. Stir gently using a spatula. The vegetables should mix evenly with the liquid ingredients.
Combine Wet and Dry Mixtures
- Slowly add the dry ingredients to the wet mixture. Mix gently until everything combines. Do not overmix the batter because it can make the bread dense.
Add Milk and Nuts
- Pour in the milk and stir again until the batter becomes smooth. If you like extra texture, fold in chopped walnuts at this stage.
Pour Batter Into Pan
- Transfer the batter into the prepared loaf pan. Spread it evenly using a spatula. Make sure the batter reaches all corners of the pan.
Bake the Bread
- Place the pan in the oven and bake for 50 to 55 minutes. Insert a toothpick in the center. If it comes out clean, the bread is ready.
Cool Before Serving
- Remove the bread from the oven. Let it cool in the pan for 10 minutes. Then transfer it to a cooling rack before slicing.
Notes
- Always squeeze extra water from zucchini to avoid soggy bread.
- Use freshly grated carrots for better flavor.
- Do not overmix the batter or the bread may become heavy.
- Add raisins or chocolate chips for extra sweetness.
- Let the bread cool fully before slicing for clean pieces.