Moist Zucchini-Carrot Loaf
Indulge in this delightful Moist Zucchini-Carrot Loaf, a scrumptious fusion of sweet and savory flavors perfect for breakfast or a snack. This recipe, inspired by a classic zucchini bread dish featured in Rachael Ray's Everyday magazine, combines the earthiness of zucchini and the sweetness of carrots into a moist and flavorful loaf. With its aromatic hint of cinnamon and the richness of sour cream, this bread brings a delightful twist to your morning routine. Slice it up and enjoy a slice warm, or toasted with a pat of butter—it's a versatile treat your family and friends will love!
12
Servings
200
Calories
12
Ingredients
Ingredients
all-purpose flour
2 1/4 cups (sifted)
baking soda
1 teaspoon
cinnamon
1 teaspoon
baking powder
1/4 teaspoon
granulated sugar
1 1/2 cups
salt
1/2 teaspoon
eggs
2 (lightly beaten)
sour cream
1/3 cup
vegetable oil
1/2 cup
vanilla extract
2 teaspoons
grated zucchini
1 1/4 cups
grated carrots
1 1/4 cups
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease a 9"x5" loaf pan with non-stick cooking spray or line it with parchment paper for easy removal.
3
In a large bowl, sift together the sifted flour, baking soda, cinnamon, baking powder, granulated sugar, and salt until well combined. Set aside.
4
In a separate bowl, whisk together the eggs until lightly beaten. Then mix in the sour cream, vegetable oil, and vanilla extract until smooth.
5
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the loaf tender.
6
Fold in the grated zucchini and carrots until evenly distributed throughout the batter.
7
Pour the batter into the prepared loaf pan and place it on a sheet pan to catch any drips.
8
Bake in the preheated oven for 30 minutes. After 30 minutes, carefully rotate the pan 180 degrees and continue to bake for another 30-40 minutes, or until a toothpick inserted into the center comes out clean.
9
Once baked, remove from the oven and let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
10
Slice and serve warm, or store for later enjoyment!
Nutrition Information
0.92g
Fat
35g
Carbs
0.33g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Moist Zucchini-Carrot Loaf?
It is a delightful bread that fusions sweet and savory flavors, combining the earthiness of zucchini and the sweetness of carrots into a moist loaf.
What was the inspiration for this recipe?
This recipe was inspired by a classic zucchini bread dish featured in Rachael Ray's Everyday magazine.
How many servings does this loaf provide?
This recipe makes 12 servings.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
What is the fat content of the Moist Zucchini-Carrot Loaf?
Each serving contains 0.92g of fat.
How many carbohydrates are in one slice?
There are 35g of carbohydrates per serving.
How much protein is in the recipe?
The recipe contains 0.33g of protein per serving.
At what temperature should the oven be set?
Preheat your oven to 350°F (175°C).
What size loaf pan is required?
You should use a 9"x5" loaf pan.
How should I prepare the loaf pan?
Grease the pan with non-stick cooking spray or line it with parchment paper for easy removal.
What type of flour is needed?
You need 2 1/4 cups of sifted all-purpose flour.
Does this recipe use baking soda or baking powder?
It uses both: 1 teaspoon of baking soda and 1/4 teaspoon of baking powder.
How much cinnamon is included?
The recipe calls for 1 teaspoon of cinnamon.
How much sugar is in the batter?
The recipe uses 1 1/2 cups of granulated sugar.
How many eggs are required?
You will need 2 eggs, lightly beaten.
What ingredient provides the extra richness to the loaf?
The addition of 1/3 cup of sour cream provides richness and moisture.
What type and amount of oil should be used?
Use 1/2 cup of vegetable oil.
How much vanilla extract is added?
The recipe requires 2 teaspoons of vanilla extract.
How much zucchini is needed?
You will need 1 1/4 cups of grated zucchini.
How many carrots are required?
The recipe calls for 1 1/4 cups of grated carrots.
Should the wet and dry ingredients be mixed together?
Yes, gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
Why shouldn't I overmix the batter?
Avoiding overmixing ensures that the loaf remains tender.
When do I add the zucchini and carrots?
Fold in the grated zucchini and carrots after the wet and dry ingredients are combined but before baking.
Why should I place the loaf pan on a sheet pan?
The sheet pan will catch any drips that might occur during the baking process.
How long is the initial baking time before rotating?
Bake the loaf for 30 minutes before rotating the pan.
What is the total baking time?
The total baking time is between 60 to 70 minutes.
How do I check if the loaf is fully baked?
Insert a toothpick into the center; if it comes out clean, the loaf is done.
How long should the loaf cool in the pan?
Let the loaf cool in the pan for about 10 minutes before moving it to a wire rack.
What is the best way to serve the bread?
Slice and serve it warm, or toasted with a pat of butter.
Is this considered a healthy snack?
Yes, it is tagged as a healthy snack option due to the inclusion of fresh vegetables.