Homemade Moist Zucchini and Carrot Bread Recipe
Hi, Today I am going to share with you a Zucchini-Carrot Bread. In this recipe, I combined the Zucchini and Carrots. But if you like to bake it with just the Zucchini then make it to 2 cups of Zucchini. If you have Oranges or lemons, you can add 2 tsp of grated rind instead of the Dried Orange peel powder. Fresh has a better taste.
I love to sneak veggies into baking since my son is not really a veggie eater. He will only eat the veggies that he likes. So, what I did, is to sneak in the veggies that he doesn't like and sometimes add some fruits so He really will not notice at all.
So, I hope you will give this recipe a try. I will be posting more bread recipes soon So please subscribe for more new videos.
Thank you so much for watching. I hope to see you in my next video. God bless!
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Healthy Zucchini Carrot Mini Muffins!!
These make a great snack for kids and babies! Loaded with veggies, moist and flavorful. Enjoy :)
CHECK OUT THE ORIGINAL RECIPE:
** I do not take credit for the recipe, I’m just showing you guys how easy it is by making a video**
Zucchini Carrot Bread
Learn how to make Zucchini Carrot Bread.
Ingredients
• 1 ½ cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¼ teaspoon ground ginger
• 1 egg, lightly beaten
• ½ cup canola oil
• 1 cup zucchini, grated
• ½ cup carrots, grated
• ½ cup walnuts or pecans, chopped
Directions
• Stir together dry ingredients.
• In another bowl, beat egg and add oil, zucchini and carrots. Mix well.
• Add zucchini mixture and nuts into dry ingredients. Stir until all flour is blended in.
• Scrape into a well-greased 9-inch bread pan.
• Bake at 375 degrees F for 50 minutes.
• Remove from oven. Cool in pan for 5 minutes and then turn out onto plate.
This recipe is part of the Pick it, Try it, Like it! resources. View additional resources at extension.sdstate.edu.
This material was funded by USDA’s Supplemental Nutrition Assistant Program – SNAP. For more information on the Supplemental Nutrition Assistant Program (SNAP), please contact your local Social Services office.
LIVE IT - Zucchini Apple Carrot Bread
Looking for some healthy indulgence? Well, look no further because this fruit and vegetable quick bread recipe will become your new staple! It’s packed with vegetables, protein and healthy fats so you can have your cake and eat it too!
zucchini carrot bread Something Vegan
RECIPE
1 cup zucchini, shredded (about one medium zucchini)
1 cup carrot, shredded (about 2 medium carrots)
3/4 cup organic sugar
1/2 cup neutral oil
1/2 cup non-dairy milk
1 tsp. vanilla extract
1 tsp. lemon juice
2 3/4 cup all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup pecans, chopped
Preheat the oven to 350 degrees Fahrenheit. To a bowl, add zucchini, carrot, sugar, oil, non-dairy milk, vanilla extract, and lemon juice. Stir well. Add flour, cinnamon, baking powder, baking soda, and salt. Stir until evenly combined. Add most of the pecans, and stir in. Pour the batter into a greased loaf pan, and spread smooth. Top with the remaining pecans. Bake about an hour. Let cool for about ten minutes in the pan, then remove, and place on a cooling rack to cool completely, before slicing. Makes one loaf.
If you make this, or any of my other recipes, I'd love it if you shared a photo of it with me on Instagram!
Something Vegan on Instagram:
Email: somethingvegan@gmail.com
#somethingvegan #vegan
Super Healthy Zucchini Carrot Muffins
This amazing recipe is out of one of my favorite cookbooks Run Fast Eat Slow. They're called Super Hero Muffins. They are gluten-free, packed full of veggies and have no refined sugars. They are the perfect go to snack to have every day.
Healthy Super Hero Muffins from the cookbook Run Fast Eat Slow.
Please note: I am not affiliated with this book in anyway, but I do own it and I encourage everyone to go out and buy it! Please see the link below to order the book from Amazon.com where you can get the recipe and list of ingredients.
Here is a list of the ingredients and specific brands that I used so that you can replicate the muffins in the video:
-I cup old fashioned oatmeal (large flake), Quaker Oats
-2 cups super fine almond meal, Bob's Red Mill
-2 teaspoons ground cinnamon
-1/2 teaspoon ground nutmeg
-1 teaspoon fine sea salt
-1 teaspoon baking soda
-1/2 cup chopped walnuts (or any kind of nut you prefer)
-1/2 cup golden raisins, (Sun-Maid brand)
-1/2 cup chocolate chips, Ghirardelli 60% Cacao
-3 eggs beaten
-1 cup grated fresh organic zucchini
-1 cup fresh grated organic carrots
-6 TB melted unrefined coconut oil, any brand works the same way
-1/2 cup maple syrup
-1 tsp vanilla extract
Here is link to the book on Amazon.com:
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Piano music in the video by Diana Stofel (original composition).
URL to Diana's Place Youtube Channel:
URL link to this video:
Please e-mail Diana at: diana.r.stofel@gmail.com