Zucchini Carrot Bread
Ingredients
- Butter Butter Butter
- 8 ounces carrots
- 10 ounces zucchini
- 260g all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1 teaspoon orange zest
- 100g granulated sugar
- 100g light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs large eggs
- 1 teaspoon orange zest
- 1 tablespoon sugar
- 3/4 cup powdered sugar
- 5 teaspoons milk
- 1/2 teaspoon vanilla extract
- Large pinch Large pinch nutmeg
- Pinch Pinch salt
- 1/2 cup sweetened coconut flakes
Shop ingredients
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Instructions
- Grease a 9x5-inch loaf pan with butter or cooking spray and set aside.,Simply Recipes / Lori Rice
- Using a box grater, carefully grate the carrots with the large holes. You should have about 1 cup packed. Set aside.,Next, grate the zucchini using a box grater with the large holes. Using your hands or a clean dish towel or nut milk bag, wring out the zucchini. You should have about 1 cup packed zucchini. Set aside.,Simply Recipes / Lori Rice,Simply Recipes / Lori Rice
- In a medium bowl, whisk the flour, salt, baking soda, baking powder, cinnamon, ginger, and cardamom together.,Simply Recipes / Lori Rice
- In a large bowl, whisk both sugars and vegetable oil, until combined. Add the eggs and whisk until smooth.,Simply Recipes / Lori Rice
- Add the grated carrots, grated zucchini, and the orange zest to bowl and stir to distribute. Use a rubber spatula to fold in the flour mixture until just combined. There should be no visible streaks of flour once thoroughly combined.,Simply Recipes / Lori Rice
- Pour the batter into the prepared pan and smooth out the top with the spatula. Sprinkle the demerara sugar over top.,Simply Recipes / Lori Rice
- Bake the bread for 55 to 60 minutes until a cake tester or skewer inserted into the center comes out clean. Let cool in the pan for at least 20 minutes, then transfer to a wire rack to cool completely.,Simply Recipes / Lori Rice
- In a small bowl, whisk together the powdered sugar and milk, 1 tablespoon at a time, until the mixture is a smooth and pourable consistency. Stir in the vanilla, salt, and nutmeg.,Simply Recipes / Lori Rice
- Use a spoon to drizzle the glaze over the cooled bread. Sprinkle the toasted coconut overtop. Cut slices serve.,This bread keeps well on the counter for a few days—just store it in an airtight container or wrapped tightly in plastic wrap. Keep in mind that the coconut topping will get less crunchy over time.,Did you love this recipe? Give us some stars below!,Simply Recipes / Lori Rice,Simply Recipes / Lori Rice,Simply Recipes / Lori Rice
Source
Original recipe: View Original
