Best 14 Carrot Zucchini Bread Recipes

ZUCCHINI CARROT BREAD

Steps:

• Preheat oven to 350 degrees F.
• Sift together, flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl.
• Add the sugar and blend.
• Mix the eggs with the oil and add that to the flour mixture, mix again.
• Mix the zucchini, carrots and walnuts, add and mix.
• Put this in 2 greased loaf pans and bake for approx 50 minutes or until done in the centre.

ZUCCHINI CARROT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Mix flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice together in a bowl. Beat sugar, applesauce, and eggs together in a separate bowl; mix into the flour mixture until batter is just combined. Fold zucchini and carrots into batter. Divide batter between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center of the loaves comes out clean, about 1 hour.

CARROT ZUCCHINI BREAD

Steps:

• In a bowl, combine the first 8 ingredients. Combine flour, baking powder, baking soda and salt; add alternately with orange juice to carrot mixture. Pour into 2 greased and floured 8x4-in. loaf pans. Bake at 350° until bread tests done, about 45 minutes. Cool for 10 minutes; remove from pans to a wire rack to cool completely.

ZUCCHINI, APPLE, CARROT RAISIN NUT BREAD

Steps:

• 1. Heat oven to 350 degree's. Grease and flour a loaf pan. (You may also foil line pan for easy removal. Simply foil on the pan before you grease and flour it. )
• 2. Grate zucchini with peel. Grate peeled carrots. Dice apple. Place all together in a bowl with nuts. Mix to combine and set aside.
• 3. In a seperste bowl. mix the flour, baking soda, baking powder , salt and cinnamon together. Set aside.
• 4. In another bowl. Mix oil, eggs, brown sugar, granulated sugar and vanilla together. Mix on low until smooth.
• 5. Pour egg mixture into flour mixture. Mix on low speed until combined. Do not over mix.
• 6. Add in Zucchini, apple, raisins, carrot, and nuts. Mix until all ingredients are incorporated.
• 7. Place in oven at 350°. Bake for approximately one hour., or until pick comes out clean. Remove from oven to cool. when cool. Invert onto a platter. ( if you foil lined baking pans. You don't even need to cool the Loaves. You can plift out of the cans while still hot and then cool)

ZUCCHINI-CARROT-BANANA WHOLE WHEAT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mash banana in a large bowl. Whisk in eggs, sugar, honey, oil, and vanilla extract.
• Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt in a separate bowl. Stir into the banana mixture until batter is moistened.
• Stir zucchini, carrot, and chocolate chips into the batter until evenly distributed. Pour batter into the prepared pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 50 to 60 minutes.

CARROT ZUCCHINI BREAD

Steps:

• 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.
• 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.
• Stir the dry ingredients to the wet ingredients and stir gently until just combined. Fold in the walnuts.
• 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.

BLUE RIBBON ZUCCHINI CARROT RAISIN BREAD

Steps:

• 1. Preheat oven to 325 degrees.
• 2. In large bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda.
• 3. In small bowl, combine eggs, oil and vanilla. Add to dry ingredients and mix. (Batter will be stiff until you mix in zucchini.)
• 4. Stir in zucchini, carrots, raisins and nuts. As you continue to mix, it will become the proper consistency as the zucchini lets go of its moisture.
• 5. Pour batter evenly into 2 well-greased 8½x4 inch loaf pans.
• 6. Bake 1 hour to 1 hour and 15 minutes or until a knife inserted comes out nearly clean. Cool 10-15 minutes before removing from pan. Cool on wire racks.
• 7. Makes 2 loaves.

ZUCCHINI CARROT RAISIN WALNUT BREAD

Steps:

• Preheat oven to 350 degrees. Grease and flour 9"x 5" loaf pan.
• Mix together flour, spices, salt, baking powder and soda.
• In a separate bowl beat eggs, sugars, applesauce and vanilla extract. Mix in zucchini and carrot. Stir in dry ingredients, then walnuts and raisins. Mix well.Pour into greased and floured pan.
• Bake for 55 minutes in center of oven. The bread is done when a toothpick inserted in the center comes out clean.
• Cool in pan about 15 minutes. If you greased the pan, cut around the edge with a butter knife to loosen. Turn out onto wire rack to cook completely.
• Eat alone or top with low-fat cream cheese, strawberries or powdered sugar.

ZUCCHINI-CARROT BREAD WITH CREAMY HONEY SPREAD

Steps:

• Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
• In large bowl, mix zucchini, carrots, sugar, oil and eggs with wire whisk. Stir in remaining bread ingredients. Divide batter evenly between pans.
• Bake 8-inch loaves 1 hour to 1 hour 15 minutes, 9-inch loaf 1 hour 15 minutes to 1 hour 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on cooling rack.
• Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.
• In small bowl, beat spread ingredients with electric mixer on medium speed until smooth and fluffy. Serve with sliced bread. Cover; refrigerate any remaining spread. Wrap loaves tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

NICOLE'S WINTER CARROT ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan with non-stick spray. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl until well blended.
• Beat egg whites with a mixer until light and frothy. Stir in applesauce, brown sugar, zucchini, carrots, and vanilla until well combined. Mix in the raisins and pecans. Add the flour mixture, stirring just until blended. Pour the batter into the prepared pan.
• Bake until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes. Cool bread in pans for 10 minutes, then remove, and cool completely on a wire rack.

ZESTY ZUCCHINI CARROT BREAD

Steps:

• pre heat oven 350.
• in first bowl, mix dry ingredients.
• in second bowl, whisk/mix eggs and applesauce.
• combine bowl 2 with bowl 1 and mix until all dry ingredients are well incorporated. (will appear very dry like dough).
• add zucchini, carrot puree, citrus rind, and ginger, mix well.
• Spray oil or grease baking pan. I chose a large bread pan.
• pour ingredients into bread pan.
• Bake at 350 degrees for 1 hour 30 minutes. until done in center.

ZUCCHINI CARROT BREAD

Steps:

• 1. Preheat oven to 350 degrees F. Grease the bottom and sides of two 9 by 5-inch loaf pans. Dust with flour, tapping out the excess.
• 2. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger, and cloves. Set aside.
• 3. In another large mixing bowl, combine oil, sugar, eggs, and vanilla using a whisk. Mix together well. Add grated zucchini, carrots, and walnuts. Mix together with a rubber spatula until everything is combined.
• 4. Add the flour mixture a little at a time, until all of the flour is just combined. Do Not Overmix.
• 5. Divide the batter evenly between the two prepared pans. Bake for 60 to 65 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pans for 5 minutes, then transfer to a wire rack. Let the bread cool for at least 10 minutes before slicing. The bread can be served warm or at room temperature.

ZUCCHINI CARROT APPLE BREAD

Steps:

• Preheat oven to 350. Grease two 8 x 4" loaf pans, or one bundt pan, or 18-24 muffin pan. Place pans on parchment paper-lined baking sheet. In a mixer bowl, blend sugar, butter or oil, eggs, orange juice and vanilla. In Medium bowl stir together flour, salt, baking power, baking soda, cinnamon and clvoes. Fold the dry ingredients into the wet batter along with the shredded carrots, zucchini, apples and walnuts. Spoon into prepared pan(s). Bake until done, about 1 hour, or until loaves spring back when gently touched with fingertips. Cool to room temperature before icing. Frosting: Place cream cheese, butter and most of confectioners sugar in food processor or mixer bowl. Blend, adding more sugar and drizzling in a bit of orange juice to make a soft, fluffy topping. Frost top of cake, garnish with shredded carrots and a dusting of cinnamon.

ZUCCHINI CARROT BREAD

Steps:

• Preheat oven to 350 degrees F. Lightly grease the bottom and halfway up the sides of a 9*13" baking pan or two loaf pans. Set aside. In a medium bowl, combine the flour, cinnamon, baking soda, salt and baking powder. Set aside. In a separate bowl, combine the sugar, grated carrots, grated zucchini, oil and eggs. Stir. Add in the flour mix. Stir until combined. Pour mix into prepared pan(s). Prepare the topping. In a small bowl mix the brown sugar, oats, grape nuts, flour and salt. With the tops of your fingers, or a spoon mix in the margarine until combined. Sprinkle the topping over the batter. Back uncovered for 1 hour. Serve and store at room temperature.