Zucchini Carrot Bread is a super moist bread filled with grated zucchini and carrot. You'll love the sweetness of this bread and it's a great way to eat your veggies!
1mediumzucchini, grated and patted dry(about a cup)
1mediumcarrot, grated(a little less than a cup)
Instructions
Preheat oven to 350 degrees. Grease a loaf pan with nonstick cooking spray; set aside.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt; set aside.
In a large bowl, mix together the sugar, yogurt, olive oil, and eggs until well combined. Add in the flour and mix until well combined, using a rubber spatula to scrape down the sides of the bowl. Fold in the grated zucchini and carrot.
Pour the mixture into the prepared loaf pan. Bake on the center rack in the oven for about 60 minutes or until a toothpick inserted in the bread comes out clean. Let cool on cooling rack in pan for 5 minutes, then carefully remove from pan and let cool on rack completely before slicing.
Video
Notes
Yogurt: you can use any plain yogurt you have on hand like nonfat greek yogurt, or regular whole milk yogurt.
Olive Oil: the olive oil adds a healthy fat but you can always substitute canola or vegetable oil in its place.
Zucchini: it helps to remove some of the moisture from the zucchini before adding it to the batter. Just squeeze the zucchini in a paper towel.
Make sure the bread is completely cooled before slicing with a serrated knife.
You can store this bread in an airtight container in the refrigerator for up to a week. Or freeze in an airtight container for up to a month.