Carrot-Zucchini Loaves

Carrots and zucchini are both excellent sources of vitamins and minerals, making this dish a nutritious choice for a snack or breakfast.

This is vegetarian recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Carrot-Zucchini Loaves

Cooking Method: Baking Cuisine: American, International Courses: Baked Goods, Breakfast, Snack Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 10 min Total Time 1 hr

Servings: 8 Calories: 2000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Carrots
• 2 cup Zucchini
• 2 cup All-purpose flour
• 2 teaspoon Baking powder
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg
• 2 unit Eggs
• 1 cup Granulated sugar
• 0.5 cup Vegetable oil
• 1 teaspoon Vanilla extract
• 0.5 cup Walnuts

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans.
2. In a large bowl, combine the grated carrots, zucchini, flour, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, beat the eggs, sugar, oil, and vanilla extract until well combined.
4. Fold the wet ingredients into the dry ingredients until just combined. Stir in the walnuts.
5. Divide the batter evenly between the prepared loaf pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let the loaves cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
8. Slice and serve.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 30g10%

Sugars 15g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.