Description
Aromatic pioneer woman zucchini carrot bread combines garden-fresh vegetables with warm spices for a moist, hearty quick bread. Cinnamon and nutmeg provide comforting depth while you savor each delectable slice.
Ingredients
Scale
- 8 oz/226 g carrots (2 small)
- 10 oz/284 g zucchini (2 small)
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup sweetened coconut flakes (toasted)
- ½ tsp ground ginger
- ½ tsp ground cardamom
- ½ tsp ground nutmeg (freshly grated)
- 1 tbsp demerara sugar
- 1 tsp kosher salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp freshly grated orange zest
- 1 tsp pure vanilla extract
- ¾ cup powdered sugar
- ½ cup vegetable oil
- 4–5 tsp milk (whole or buttermilk)
- 2 large eggs
- Pinch salt
Instructions
- Preparation: Preheat oven to 350°F and grease a 9×5-inch loaf pan with butter or cooking spray.
- Vegetable Preparation: Grate carrots and zucchini, then firmly squeeze out excess moisture using a clean towel to prevent soggy bread.
- Dry Ingredient Blend: Sift flour, salt, baking soda, baking powder, cinnamon, ginger, and cardamom together in a medium bowl to ensure even spice distribution.
- Wet Ingredient Fusion: Whisk granulated and brown sugars with vegetable oil until smooth. Add eggs individually, mixing thoroughly after each incorporation.
- Batter Assembly: Fold grated vegetables and orange zest into the sugar mixture. Gradually integrate dry ingredients, stirring gently until just combined to maintain a tender crumb.
- Baking Process: Transfer batter to prepared pan, smoothing the surface. Sprinkle demerara sugar on top for a crisp texture. Bake in the oven’s center for 55-65 minutes, rotating midway through cooking.
- Doneness Check: Verify bread is fully baked by inserting a wooden skewer into the center – it should emerge clean with minimal crumbs.
- Cooling and Finishing: Rest bread in pan for 10 minutes, then transfer to a wire rack. Once completely cooled, optionally drizzle with a glaze made from powdered sugar, milk, vanilla, nutmeg, and a salt pinch.
- Garnish: Complete by sprinkling toasted coconut flakes for an elegant, textural finish.
Notes
- Moisture Management: Thoroughly squeeze out excess liquid from grated zucchini and carrots to prevent a soggy, dense bread texture that could ruin the recipe’s delicate structure.
- Spice Precision: Sifting dry ingredients ensures even spice distribution and eliminates potential flour lumps, creating a more consistent and flavorful bread.
- Mixing Technique: Fold ingredients gently and avoid overmixing to maintain a tender, light crumb – aggressive mixing can develop gluten and result in a tough, chewy bread.
- Temperature Control: Use the center rack for even baking and rotate the pan halfway through to guarantee uniform browning and prevent uneven cooking around the edges.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 28 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg