Moist Zucchini Carrot and Black Walnut Bread
Delight in the rich flavors of our Moist Zucchini Carrot and Black Walnut Bread, a delightful quick bread that harmonizes the earthy sweetness of zucchini and carrots with the bold, slightly bitter notes of black walnuts. This nutritious loaf is packed with wholesome ingredients like wheat germ for added fiber, making it both delicious and nourishing. Enjoy it fresh from the oven or frozen for later, allowing you to savor its hearty goodness whenever you desire. Whether served for breakfast, as a snack, or alongside a warm cup of tea, this bread is sure to become a favorite in your household.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
large eggs
2 (beaten)
vegetable oil
1/2 cup (measured)
granulated sugar
1/2 cup (measured)
packed brown sugar
1/2 cup (measured)
vanilla extract
1 1/2 teaspoons (measured)
packed shredded zucchini
1/2 cup (shredded)
shredded carrot
1/2 cup (shredded)
all-purpose flour
2 cups (measured)
wheat germ
1/2 cup (measured)
baking powder
2 teaspoons (measured)
baking soda
1/2 teaspoon (measured)
salt
1 teaspoon (measured)
chopped black walnuts or regular walnuts
1/2 cup (chopped)
Instructions
1
Preheat your oven to 350°F (175°C). Generously butter one 8 1/2 x 4 1/2-inch loaf pan or three 5 3/4 x 3 1/2-inch mini loaf pans.
2
In a large mixing bowl, use an electric mixer to beat the eggs on medium speed until they become frothy. Gradually incorporate the vegetable oil, granulated sugar, brown sugar, and vanilla extract, continuing to beat on high speed until the mixture is thick, fluffy, and well combined.
3
With a sturdy spoon, gently fold in the shredded zucchini and carrot until evenly distributed throughout the batter.
4
In a separate bowl, whisk together the all-purpose flour, wheat germ, baking powder, baking soda, salt, and your choice of chopped black walnuts or regular walnuts until evenly combined.
5
Carefully blend the flour mixture into the zucchini and carrot mixture, stirring just until you can no longer see dry flour. Avoid overmixing, as this can affect the texture of the bread.
6
Pour the batter into the prepared loaf pan or distribute it evenly among the mini loaf pans. Smooth the top if necessary.
7
Bake for 1 hour for the large loaf or 35 to 40 minutes for the mini loaves, or until a wooden skewer inserted into the center comes out clean. Keep an eye on the baking time, as ovens may vary.
8
Once baked, allow the bread to cool in the pan for 10 minutes before gently turning it out onto a wire rack to cool completely.
9
To freeze, wrap the cooled bread tightly in plastic wrap, foil, or place it in a plastic freezer bag. It can stay fresh in the freezer for two to three months. When ready to enjoy, thaw at room temperature while still wrapped, or unwrap and heat in a 350°F oven for 10 to 15 minutes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Moist Zucchini Carrot and Black Walnut Bread?
It is a nutritious quick bread that combines the earthy sweetness of shredded zucchini and carrots with the bold, slightly bitter flavors of black walnuts.
What makes this bread a healthy choice?
This recipe includes wholesome ingredients like zucchini, carrots, and wheat germ, which provides extra fiber and nourishment.
What kind of walnuts should I use for this recipe?
You can use chopped black walnuts for a bold flavor or regular walnuts for a milder taste.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C) before baking.
How should I prepare the loaf pans?
Generously butter one 8 1/2 x 4 1/2-inch loaf pan or three 5 3/4 x 3 1/2-inch mini loaf pans.
How do I start the mixing process?
Begin by beating the eggs with an electric mixer on medium speed until they are frothy.
Which ingredients are beaten together with the eggs?
Gradually incorporate vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is thick and fluffy.
How should I add the shredded zucchini and carrots?
Use a sturdy spoon to gently fold the shredded zucchini and carrots into the egg mixture until evenly distributed.
What dry ingredients are needed?
The dry ingredients include all-purpose flour, wheat germ, baking powder, baking soda, salt, and chopped walnuts.
How should I combine the wet and dry ingredients?
Carefully blend the flour mixture into the zucchini and carrot mixture, stirring only until you can no longer see dry flour.
Why shouldn't I overmix the batter?
Overmixing can negatively affect the texture of the bread, making it less light and fluffy.
How long does a large loaf of bread need to bake?
A large loaf typically takes about 1 hour to bake completely.
How long do mini loaves take to bake?
Mini loaves should be baked for 35 to 40 minutes.
How can I tell if the bread is finished baking?
The bread is done when a wooden skewer inserted into the center comes out clean.
How long should the bread cool in the pan?
Allow the bread to cool in the pan for 10 minutes before removing it.
Where should the bread finish cooling?
After removing it from the pan, place the bread on a wire rack to cool completely.
Can I freeze this zucchini carrot bread?
Yes, this bread is freezer-friendly and can be frozen for later use.
How do I wrap the bread for freezing?
Wrap the cooled bread tightly in plastic wrap or foil, or place it inside a plastic freezer bag.
How long will the bread stay fresh in the freezer?
The bread can stay fresh in the freezer for two to three months.
How do I thaw frozen zucchini bread?
Thaw the bread at room temperature while still wrapped, or unwrap and heat it in a 350°F oven for 10 to 15 minutes.
What is the serving suggestion for this bread?
It can be served fresh for breakfast, as a midday snack, or alongside a warm cup of tea.
How much zucchini is required?
You will need 1/2 cup of packed shredded zucchini.
How much carrot is required?
The recipe calls for 1/2 cup of shredded carrot.
Is there a specific type of flour recommended?
Yes, use 2 cups of measured all-purpose flour.
What is the purpose of the wheat germ?
The wheat germ adds a nutritional boost and extra fiber to the bread.
How much oil is used in the recipe?
The recipe requires 1/2 cup of vegetable oil.
Does this recipe use both white and brown sugar?
Yes, it uses 1/2 cup of granulated sugar and 1/2 cup of packed brown sugar.
How many eggs are in this recipe?
This bread recipe requires 2 large eggs.
What leavening agents are used?
The bread uses 2 teaspoons of baking powder and 1/2 teaspoon of baking soda.
Is this bread considered a quick bread?
Yes, it is a quick bread, meaning it uses chemical leaveners instead of yeast.