Carrot Zucchini Bread
You guys are going to absolutely love this recipe! I made it at 4:00 pm and it was gone by the next morning. I cannot wait for you guys to try this one out! This is going to become your household favorite. Also— this recipe is gluten-free, dairy-free and low cholesterol too! I always want to make recipes that are inclusive to most of my community but also make them easy to manipulate so that you can add or take away things if you need to based on your dietary needs and preferences. As always feel free to leave a question or a comment in the comment box below and I will do my best to answer. You can also reach me on Instagram via DM for any questions too! Now let’s get to the good stuff that you actually want to hear about.. the Carrot Zucchini Bread.
The one thing I will say about this recipe is that it absolutely does not require much added moisture because of the shredded carrot and zucchini, you don’t actually need to add a ton of liquid to the mix in order for it to be moist. In fact, we cook this dish a bit longer than we could cook another loaf because the carrots and zucchini hold so much moisture. Which brings me to my next point, if you don’t have a milk bag or cheesecloth, don’t worry! You don’t totally need one. I used a double-layer of paper towels and wrapped the shredded carrots and zucchini in it and squeeze. Hold the bottom of the paper towel and give it a good squeeze. There won’t be a ton of water to squeeze out but you should get some out of it. The paper towel is also a great thing to use because it soaks up a ton of the excess water too.
Like I said you are also going to want to cook this one for a bit longer than a normal loaf because of the watery vegetables. After 35 minutes in the oven, you will need to tent the loaf pan with foil to ensure the middle gets cooked just right and the top doesn’t burn.
Carrot Zucchini Bread Recipe
Ingredients:
1 cup peeled & shredded carrots, not packed
1 cup peeled &shredded zucchini, not packed
1 cup oat float
1/2 cup organic cane sugar
1/2 cup organic light brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
1/2 cup oat milk
1/3 cup melted coconut oil
2 egg whites
2 tsp vanilla
Directions:
Preheat your oven to 350 degrees. Spray a baking pan with non-stick spray or use a nonstick 9x5 baking loaf pan.
Start by whisking together the egg whites, both sugars, vanilla, cinnamon and coconut oil until fully combined.
In another bowl, gently fold together the flour, baking soda, baking powder, salt, and oat milk. Once combined, gently fold in the shredded carrots and zucchini.
Pour batter into the baking pan.
Bake for 35 minutes, remove from the oven and tent aluminum foil over the pan. Bake for an additional 20 minutes.
Remove from the oven and let cool completely before slicing.
