Easy Carrot and Zucchini Loaf Cake Recipe
This easy carrot cake loaf recipe is a moist and flavorful treat combining shredded carrots and zucchini for added moisture and nutrition. Perfect for breakfast, snacks, or dessert, it offers a delightful twist on traditional carrot cake with a tender crumb and optional walnut crunch, finished with a touch of vanilla or caramel icing.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Vegetables
- 1 cup shredded carrots
- 1 cup shredded zucchini
Wet Ingredients
- 1 large egg
- ½ cup brown sugar
- ½ cup white granulated sugar
- ⅓ cup vegetable oil (olive oil recommended)
- 2 teaspoon vanilla extract
- ¼ cup yogurt
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- Pinch of salt
Optional
- ¼ cup crushed walnuts
- Vanilla or caramel icing for topping
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and grease a loaf pan or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the egg, brown sugar, white granulated sugar, vegetable oil, vanilla extract, and yogurt until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking soda, baking powder, and a pinch of salt to ensure even distribution of leavening agents.
- Fold Dry into Wet: Gently fold the dry ingredients into the wet ingredient mixture. Stir just until combined, being careful not to overmix to keep the loaf tender.
- Add Vegetables and Nuts: Fold in the shredded carrots and zucchini, along with the optional crushed walnuts, distributing them evenly throughout the batter.
- Bake the Loaf: Pour the batter into the prepared loaf pan and bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the loaf to cool on a wire rack. Once cooled, optionally top with vanilla or caramel icing. Slice and enjoy your moist and flavorful carrot and zucchini loaf!
Notes
- Make sure not to overmix the batter to keep the loaf light and moist.
- Using shredded zucchini adds moisture and helps keep the loaf tender.
- You can substitute olive oil with any mild vegetable oil of your choice.
- Optional walnuts add a nice crunch but can be omitted for nut-free versions.
- The loaf can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, replace yogurt with a non-dairy alternative.
Find it online: http://bitezly.com/easy-carrot-and-zucchini-loaf-cake-recipe/
