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Zucchini Carrot Cake Loaf

A moist and flavorful loaf cake made with fresh zucchini and carrots, perfect for breakfast or as a snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
Wet Ingredients
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup grated zucchini squeezed to remove excess moisture
  • 1 cup grated carrots

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.
  4. Add the eggs to the wet mixture and whisk until smooth.
  5. Stir in the grated zucchini and carrots.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  3. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For added flavor, you can mix in nuts or raisins to the batter before baking.