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Ingredients
| all-purpose flour (unsifted): 3 1/2 cups |
| baking powder: 1 Tbl |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1 tsp |
| eggs: 2 (lightly beaten) |
| buttermilk: 1 1/2 cups |
| salted butter: 2 Tbl (melted) |
| light brown sugar (packed): 1/2 cup |
| zucchini squash (grated): 1 cup (shredded) |
| carrots (grated): 1 cup |
| oranges (zested) |
| lemons (zested) |
| walnuts (chopped): 1/2 cup |
Carrot Zucchini Bread
Credit: AllRecipes
User rating:
"This is a moist delicious bread, excellent for weekend brunch."
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Prep Time
30 min -
Cook Time
60 min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. Sift together the flour, baking powder, baking soda, salt, and cinnamon; set aside.
- Combine the eggs, buttermilk, and melted butter in a mixing bowl. Stir in the brown sugar. Add the zucchini, carrots, and orange and lemon zests.
- Stir the dry ingredients to the wet ingredients and stir gently until just combined. Fold in the walnuts.
- Pour batter into prepared loaf pans. Bake at 350 degrees F (175 degrees C) for 60 to 75 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.