Zucchini Carrot Bread
This Zucchini Carrot Bread combines the best parts of zucchini bread and carrot bread in one loaf. Made with honey, Greek yogurt, and warm cinnamon, it's soft, moist, and perfect for breakfast or snacking.
Servings: 12
Ingredients
Dry ingredients
- 2 cups white whole wheat flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet ingredients
- 1 cup zucchini finely grated
- 1 cup carrots finely grated
- 2/3 cup honey
- 1/2 cup plain Greek yogurt
- 1/4 cup avocado oil
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper, set aside.
- In a medium bowl, whisk together all of the dry ingredients.
- In a large bowl, whisk together the honey, greek yogurt, oil, eggs, and vanilla until well combined.
- Stir in the zucchini and carrots until until well combined.
- Pour the batter into the prepared pan. Bake for 50-55 minutes, until a toothpick inserted into the center comes out with just a few crumbs.
- Cool the bread in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Finely grate the zucchini and carrots. This ensures the best texture.
- Mix the batter just until combined. Overmixing can lead to a denser loaf.
- Allow the bread to cool completely. This ensures the bread has time to fully set.
Nutrition
Calories: 189kcal | Carbohydrates: 32g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 246mg | Potassium: 167mg | Fiber: 3g | Sugar: 17g | Vitamin A: 1845IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg
