1cupcoconut oilCanola or vegetable oil are acceptable substitutes.
1cupbrown sugarwhite granulated sugar or coconut sugar can also be used.
1tablespoonvanilla extract
1tablespoonlemon juice
1tablespoonlemon zest
1cupgrated carrotsloosely packed
1 ½cupsgrated zucchini
Instructions
Preheat your oven to 325F.
Mix flour, salt, baking soda, baking powder, cinnamon, and nutmeg until combined.
Add eggs, oil, vanilla extract, lemon juice, lemon zest, and sugar to a separate bowl. Whisk until creamy.
Pour batter into a 9x5 loaf pan that has been well-greased and coated in flour.
Bake for 55-60 minutes.
Remove from the oven and let cool for 20 minutes. Then, transfer the loaf to a cooling rack.
Serve with your favorite jam, preserve, or spread, and enjoy!
Notes
Eliminate excess moisture from zucchini by bundling your shredded zucchini in some cheesecloth and gently wringing out as much moisture as you can. This will ensure that your zucchini carrot bread doesn't turn out soggy in the middle.
To check if your zucchini carrot bread is finished, use a toothpick inserted in the center. If you remove the toothpick and it comes out clean, your bread is ready. If it comes out coated in batter, it needs more time. Your zucchini carrot bread should be golden brown, and the center should spring back when touched.
Top your cooled zucchini carrot bread loaf with powdered sugar or lemon glaze. Simply combine 1 cup of powdered sugar, 2 tablespoons of lemon juice, and 2 teaspoons of lemon zest in a medium bowl. Add water to your glaze if needed to reach desired consistency.