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Baking recipe · from the recipe book

Carrot Zucchini Spice Bread with Orange

A moist, tender loaf flecked with carrot and zucchini, warmly spiced with cinnamon, ginger and nutmeg and brightened with orange juice.

Carrot Zucchini Spice Bread with Orange

Ingredients

  • 1 medium200 gZucchinicoarsely grated and squeezed dry
  • 2 medium120 gCarrotsfinely grated
  • 1¼ cups150 gAll-purpose flour
  • ¾ cup90 gWhole wheat flour
  • ⅔ cup packed140 gBrown sugarpacked
  • 2 large100 gEggsat room temperature
  • ⅓ cup75 gCanola oil
  • ¼ cup (60 ml)60 gOrange juice
  • 1¼ tsp5 gVanilla extract
  • 1½ tsp4 gGround cinnamon
  • 1⅛ tsp2 gGround ginger
  • ½ tsp1 gGround nutmeg
  • ¾ tsp4 gBaking soda
  • ¾ tsp4 gBaking powder
  • ½ tsp3 gSalt

Steps

  1. Preheat the oven to 350°F (175°C) and grease and line a 9x5-inch loaf pan.
  2. Grate the zucchini, wrap it in a clean towel and squeeze out as much liquid as you can; grate the carrot and set both aside.
  3. In a medium bowl, whisk the all-purpose flour, whole wheat flour, cinnamon, ground ginger, nutmeg, baking soda, baking powder and salt to make the dry mixture.
  4. In a large bowl, whisk the eggs and brown sugar until smooth, then whisk in the canola oil, orange juice and vanilla to make the wet mixture.
  5. Stir the zucchini and carrot into the wet mixture.
  6. Add the dry mixture to the wet mixture and fold just until no dry streaks remain; do not overmix.
  7. Scrape the batter into the pan and smooth the top.
  8. Bake 55 to 65 minutes, until a toothpick inserted in the center comes out clean.
  9. Cool in the pan 10 minutes, then turn out onto a rack and cool completely, about 1 hour, before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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