Family Favorite Zucchini Carrot Bread
My daughter and I make a family favorite: Zucchini Carrot Bread! We make this recipe all the time and it's always a hit!
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Zucchini & Carrot Bread | National Zucchini Day with Chef Kevin Belton
Zucchini and Carrot Bread
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup granulated sugar
1/4 cup packed light-brown sugar
1/4 cup vegetable oil
3 Tbsp. unsweetened applesauce
2 large eggs
1 tsp vanilla extract
3/4 cups raisins
3/4 cups carrots, peeled, finely shredded
3/4 cups zucchini, finely shredded
Frosting (optional but really recommended)
3 Tbsp. butter softened
3 oz. cream cheese softened
1 1/2 cups powdered sugar
1/2 tsp. vanilla extract
1/4 tsp. salt
Preheat oven to 350 degrees. Spray an 8x4” loaf pan. Set aside.
In a large bowl, mix together flour, baking powder, baking soda, salt, cinnamon and nutmeg until well combined.
In a separate large bowl, mix together granulated sugar and brown sugar until well combined. Add oil, applesauce, eggs and vanilla and mix until well combined.
Add raisins, carrots, zucchini and flour mixture to the liquid ingredient mixture and mix just until combined, do not over mix.
Pour mixture into prepared 8x4” pan. Bake for 35 minutes, then carefully place a sheet of aluminum foil over the top of the loaf pan, in order to prevent over browning. Continue to bake for an additional 15 - 20 minutes, or until toothpick inserted into center of loaf comes out clean.
Remove from oven and allow to cool in loaf pan for 5 minutes, then invert onto a wire rack and cool completely. If desired, frost with frosting once bread has cooled.
Place softened butter and softened cream cheese into a mixing bowl. Using an electric mixer, beat together butter and cream cheese until smooth and fluffy. Add powdered sugar, salt and vanilla and continue to mix on medium speed until light and fluffy, approximately 3 minutes. Spread over cooled bread.
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Chef John’s Zucchini Bread - Food Wishes
The main problem with zucchini bread is that it isn’t banana bread, or carrot cake, which is what it’s often unfairly compare it to. However, this easy recipe has something those two don’t. Some mystery. Banana bread tastes like bananas, and carrot cake tastes like cake, but zucchini bread tastes like…we’re not exactly sure, but it sure is delicious. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Zucchini Bread, follow this link:
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Zucchini Carrot Bread Recipe
Zucchini Carrot Bread Recipe
3 Cups All-purpose flour
1 Teaspoon Salt
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Tablespoon Ground Cinnamon
3 Large Eggs
1 Cup Canola oil
1 Tablespoon Vanilla Extract
1 1/2 Cups Granulated Sugar
2 Cups Shredded Zucchini
1/2 Cup Grated Carrot
1 Cup Pecans, Chopped (Optional)
Mix the all-purpose flour, salt, baking powder, baking soda, and cinnamon together with a whisk until combined. Add the eggs, oil, vanilla, sugar, and zucchini and carrot. mix with a rubber spatula until combined. You can add your chopped pecans or any other nuts at this point.
Grease a bundt pan or any other pan you will be using and pour the batter in. Put into a 325 degree oven for 45-60 minutes or until a knife or skewer comes out clean. (try not to open the oven too many times if the batter is wet or it will take forever to cook through.
Let the bread cool for 15-20 minutes in the pan and then invert onto a rack to let cool completely.
You can store in the refrigerator for up to one week or wrap and freeze for up to 3 months.
Easy and Moist Zucchini Bread Recipe - MUST TRY!
Learn how to make moist zucchini bread. This easy-to-follow recipe guarantees a perfect loaf every time!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
ZUCCHINI BREAD INGREDIENTS:
►3 cups all-purpose flour
►1 1/2 tsp baking powder
►1 tsp baking soda
►1 tsp fine sea salt
►2 tsp ground cinnamon
►3 large eggs, room temperature
►1 cup extra light olive oil, or canola or vegetable oil
►1 1/2 cups granulated sugar
►1 Tbsp vanilla extract
►3 cups grated zucchini*, from 1 lb or 2 medium zucchini
►1 cup chopped walnuts or pecans, optional
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:13 Initial prep
0:50 How to make zucchini bread
2:36 How to shred zucchini
4:30 How to bake zucchini bread
4:54 Steps after baking zucchini bread
6:33 Taste test
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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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