Carrot-Zucchini Loaf Recipe

Name: Carrot-Zucchini Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. unsifted all-purpose flour; 2 1/2 tsp. baking powder; 1 1/2 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; 2/3 c. firmly packed light brown sugar; 1/4 c. safflower oil; 2 eggs; 1/3 c. milk; 1/2 c. shredded carrots; 1/2 c. shredded zucchini

Servings: persons

2 c. unsifted all-purpose flour
2 1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2/3 c. firmly packed light brown sugar
1/4 c. safflower oil
2 eggs
1/3 c. milk
1/2 c. shredded carrots
1/2 c. shredded zucchini

1
Preheat oven to 350u00b0.
2
Grease 8 x 4 x 2 1/2-inch loaf pan; set aside.
3
Combine flour, baking powder, cinnamon and nutmeg; set aside.
4
In large bowl, beat brown sugar with oil until smooth.
5
Add eggs, one at a time until blended.
6
Add milk; beat about 2 minutes. Mix in 1/3 of the flour mixture and then 1/2 of carrots and 1/2 of zucchini.
7
Repeat, ending with flour, mixing until just combined. Pour into pan and bake for 45 to 50 minutes.
8
Allow to cool in pan for 10 minutes.

830

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. unsifted all-purpose flour, 2 1/2 tsp. baking powder, 1 1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, and more.

Yes, Carrot-Zucchini Loaf falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot-Zucchini Loaf

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