Best 6 Zucchini Carrot Bread With Creamy Honey Spread Recipes

ZUCCHINI CARROT BREAD

Steps:

• Preheat oven to 325 degrees. Spray a 9x5 loaf pan with non-stick spray.
• Add the flour, cinnamon, baking soda, baking powder, and salt to a small bowl and whisk to combine. Set aside.
• Add the oil, applesauce, egg, and egg yolk to a mixing bowl and whisk to combine. Whisk in the brown sugar, sugar, and vanilla until well combined.
• Add the dry ingredients to the wet and stir just until the flour has disappeared. Do not over mix.
• Add the zucchini and carrots to the bowl and stir to combine.
• Spread the batter into the prepared baking dish and bake for 50-60 minutes or until a tester inserted in the center comes out clean.
• Cool for 15 minutes before removing from the loaf pan and cooling completely on a wire rack.
• Add the cream cheese and butter to a microwave safe bowl and microwave until soft enough to stir together, but not fully melted, about 30-60 seconds.
• Stir in the powdered sugar, vanilla, and salt until the mixture is smooth.
• Pour the glaze over the cooled bread and allow to set for 15 minutes to firm up.

ZUCCHINI CARROT BREAD

Steps:

• Preheat oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper. Slightly oil paper. Set aside.
• First, cut and discard the extremities of zucchinis. Next, peel half of the skin or all of it, as you prefer. Grate the zucchinis on the smaller blade of your food processor or hand grater.
• Place the shredded zucchinis in a clean kitchen towel and wrap, squeeze until all the zucchinis water has been extracted. Discard zucchini water.
• Pack the shredded, drained zucchinis in a measuring cup to measure 1 cup. Set aside with the shredded carrots - no need to drain carrots.
• In a large mixing bowl, whisk olive oil, almond milk, apple sauce, cane sugar, and brown sugar.
• Stir in shredded, drained shredded zucchinis, shredded carrots, chopped nuts, and spices: cinnamon, ginger, nutmeg, and salt.
• In another bowl, combine flour, baking powder, and baking soda.
• Gently stir in the dry ingredients into the wet, until just combined, don't over mix to avoid a gummy heavy bread. You can stir in the dry ingredients in two addition to avoid lumps.
• Pour the batter into the loaf pan and bake in the center rack of the oven for 50-55 minutes or until a toothpick inserted in the center of the bread comes out with a few to no crumbs on it.
• Cool the bread for 10 minutes in the pan, then transfer it to a cooling rack.
• Slice the bread after a few hours. 3 hours is ideal for easy slicing. Decorate with frosting if desired, when the bread reach room temperature

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:

• Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note - Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.
• In a large bowl, add the the egg, brown sugar, oil, sugar, sour cream, vanilla, cinnamon, and whisk to combine.
• Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
• Add the carrots, zucchini, optional walnuts or raisins, and fold gently to combine.
• Turn batter out into the prepared pan (it's quite thick, this is what you want), smoothing the top lightly with a spatula.
• Bake for about 52 to 58 minutes (I baked 54 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip - Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of carrots, zucchini, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes longer to bake than the baking estimates provided.
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with or glaze with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Bean Browned Butter Glaze, or Cream Cheese Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

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.

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.