Description
Hearty Pioneer Woman zucchini carrot bread delivers rustic comfort straight from country kitchens. Moist crumbs packed with garden-fresh vegetables and warm spices promise delightful slices perfect for breakfast or afternoon snacking.
Ingredients
Scale
Vegetables:
- 2 small carrots (8 ounces/226 grams total)
- 2 small zucchini (10 ounces/284 grams total)
Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 tablespoon demerara sugar
- ¾ cup powdered sugar
- ½ cup sweetened coconut flakes, toasted
- Large pinch of freshly grated nutmeg
- Pinch salt
Wet Ingredients:
- 1 teaspoon freshly grated orange zest
- ½ cup vegetable oil
- 2 large eggs
- 4 to 5 teaspoons milk (whole or buttermilk)
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×5-inch (23×13 centimeters) loaf pan by thoroughly greasing it with butter or cooking spray to prevent sticking.
- Carefully grate carrots and zucchini using a box grater, then firmly press out excess moisture using a clean kitchen towel or paper towels to ensure the batter doesn’t become watery.
- In a medium mixing bowl, sift together flour, salt, baking soda, baking powder, ground cinnamon, ground ginger, and ground cardamom to eliminate any lumps and evenly distribute the spices.
- In a separate large bowl, vigorously whisk granulated sugar and brown sugar with vegetable oil until well blended. Incorporate eggs one at a time, mixing thoroughly after each addition.
- Fold the grated vegetables and fresh orange zest into the sugar mixture, ensuring even distribution throughout the batter.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain the bread’s tender texture.
- Pour the batter into the prepared loaf pan, smoothing the surface with a spatula. Sprinkle demerara sugar evenly across the top for a delightful crunchy texture.
- Bake in the center of the oven for 55 to 65 minutes, rotating halfway through. Test for doneness by inserting a wooden skewer into the center – it should come out clean with minimal crumbs.
- Allow the bread to cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
- For the optional glaze, whisk powdered sugar, milk, vanilla extract, ground nutmeg, and a pinch of salt until silky smooth. Drizzle over the cooled bread and garnish with toasted coconut flakes for an elegant finish.
Notes
- Freeze slices individually for quick grab-and-go breakfast or afternoon snack options during hectic weeks.
- Vegetable oil maintains incredible moisture, ensuring the bread stays tender and fresh for several days.
- Toasting coconut flakes before sprinkling adds intense nutty depth and irresistible crunch to each slice.
- Grating zucchini and carrots moments before mixing guarantees maximum flavor and natural sweetness.
- Optional orange-infused glaze transforms this humble bread into an elegant, restaurant-worthy dessert.
- Warm spices like cinnamon and cardamom create a complex, comforting aroma that fills your entire kitchen.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 213
- Sugar: 13 g
- Sodium: 112 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 34 mg