Carrot Zucchini Bread Recipe Video
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Carrot Zucchini Bread is moist, dense, and highly nutritious! If you are trying to introduce veggies to kids, then, serving this is a subtle way to do it!
Healthy Zucchini Carrot Mini Muffins!!
These make a great snack for kids and babies! Loaded with veggies, moist and flavorful. Enjoy :)
CHECK OUT THE ORIGINAL RECIPE:
** I do not take credit for the recipe, I’m just showing you guys how easy it is by making a video**
zucchini carrot bread Something Vegan
RECIPE
1 cup zucchini, shredded (about one medium zucchini)
1 cup carrot, shredded (about 2 medium carrots)
3/4 cup organic sugar
1/2 cup neutral oil
1/2 cup non-dairy milk
1 tsp. vanilla extract
1 tsp. lemon juice
2 3/4 cup all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup pecans, chopped
Preheat the oven to 350 degrees Fahrenheit. To a bowl, add zucchini, carrot, sugar, oil, non-dairy milk, vanilla extract, and lemon juice. Stir well. Add flour, cinnamon, baking powder, baking soda, and salt. Stir until evenly combined. Add most of the pecans, and stir in. Pour the batter into a greased loaf pan, and spread smooth. Top with the remaining pecans. Bake about an hour. Let cool for about ten minutes in the pan, then remove, and place on a cooling rack to cool completely, before slicing. Makes one loaf.
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Apple, Carrot & Zucchini Bread
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A simple (and nut-free) Apple, Zucchini & Carrot Bread that is moist and delicious. Perfect for lunch boxes or an afternoon tea treat!
Zucchini Carrot Bread
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1-1/2 c. shredded zucchini (2 medium)
1-1/2 c. shredded carrots (3 medium)
1-1/2 c. sugar
2/3 c. vegetable oil
4 eggs
1-1/2 c. all purpose flour
1-1/2 c. whole wheat flour
2 tsp. baking soda
1-1/2 tsp. ground cinnamon
1 tsp. salt
3/4 tsp ground cloves
Heat oven to 350F. Grease bottoms only of 2 (8x4 inch) loaf pans or 1 (9x5) loaf pan with shortening or cooking spray.
In large bowl, mix zucchini, carrots, sugar, oil and eggs with a wire whisk. Stir in remaining bread ingredients. Divide batter evenly between pans.
Bake 8 inch loaves 1hr 15min or 9 inch loaf 1hr 15 minutes to 1hr 30 min or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on cooling rack.
Loosen sides of loves from pans; remove from pans and place top sides up on cooling rack. Cool completely, 1 hr.
SPREAD:
1 pkg (8 oz) cream cheese, softened
1/4 c. honey
2 tsp. grated orange or lemon peel
In small bowl, beat spread ingredients with electric mixer on medium speed until smooth and fluffy. Serve with sliced bread. Cover; referigerate any remaining spread. Wrap loaves tightly and store at room temperature up to four days, or refrigerate up to 10 days.
in the UK shortening is available under brand names such as Cookeen, Trex, White Flora, etc.
Zucchini carrot apple bread