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zucchini carrot loaf

(1 rating)
eck77 avatar
Recipe by
Edith Kehoe
@eck77
Ottawa, ON

A great way to use up the bounty from the garden, this is a very moist loaf.

(1 rating)
yield 12 serving(s)
prep time 30 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For zucchini carrot loaf

  • 1 3/4 c
    all purpose flour
  • 1/4 c
    bran flakes
  • 1 tsp
    cinnamon
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1/2 c
    brown sugar
  • 1/2 c
    granulated sugar
  • 1/2 c
    vegetable oil
  • 1/2 tsp
    vanilla extract
  • 1/4 c
    applesauce
  • 3 lg
    eggs
  • 2 c
    carrots, shredded
  • 1 c
    zucchini, grated
  • 1/2 c
    raisins (optional)
  • 1/2 c
    nuts, chopped (optional)

How To Make zucchini carrot loaf

  • 1
    Preheat oven to 350 degrees. Grease and line a 9x5x4 load pan. Set aside.
  • 2
    Combine flour, bran flakes and seasonings in a bowl. Set aside.
  • 3
    Beat together eggs, sugars, oil, applesauce and vanilla. Slowly add in flour mixture and combine so no flour shows. Add grated carrot and zucchini and mix to combine. Add raisins and nuts, which are optional.
  • 4
    Pour into prepared pan. It will be very full, but loaf does not rise very much.
  • 5
    Bake approximately 1 hour and 20 minutes or until cake tester comes out clean. Cool in pan on rack 10 minutes then remove from pan and allow to cool completely. Keeps very well, wrapped in fridge.
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