Imagine a moist, delectable bread that transforms humble vegetables into a mouthwatering masterpiece that'll have everyone begging for seconds! This Zucchini Carrot Egg Loaf is not just another boring healthy recipe - it's a culinary magic trick that turns nutritious ingredients into an irresistible treat that both kids and adults will absolutely love. Packed with hidden vegetables, warm cinnamon, and a perfect balance of sweetness, this loaf is about to become your new go-to recipe for breakfast, snack time, or anytime you want something incredibly delicious.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup grated zucchini
- 1 cup grated carrot
- 3 eggs
- 1 cup all-purpose flour
- ½ cup sugar
- ½ cup vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a standard 9x5 inch loaf pan with butter or cooking spray.
- Grate the zucchini and carrots using a box grater or food processor. After grating, use a clean kitchen towel to squeeze out excess moisture from the vegetables to prevent a soggy loaf.
- In a large mixing bowl, whisk together the eggs, vegetable oil, and sugar until the mixture becomes smooth and slightly frothy.
- In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and cinnamon to ensure even distribution of the dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in the grated zucchini and carrots, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. The loaf can be stored at room temperature in an airtight container for up to 3 days.
Tips
- Moisture Management: The key to a perfect loaf is removing excess water from your zucchini and carrots. Use a clean kitchen towel and squeeze out as much liquid as possible to prevent a soggy texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until they're incorporated. Overmixing can lead to a tough, dense loaf.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your loaf is perfectly baked.
- Customize Your Loaf: Feel free to add nuts like walnuts or pecans for extra crunch, or sprinkle some chocolate chips for a sweeter variation.
- Storage Hack: To keep your loaf fresh, wrap it tightly in plastic wrap or store in an airtight container. It stays moist and delicious for up to 3 days at room temperature.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 5g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 65mg
