Zucchini Carrot quick bread

say that 5 times fast:

zucchini carrot bread

zucchini carrot read

zucchini carrot bread

zucchini carrot brea

zucchini carrot bread






the final installment of “Jen discovered the food processor shredder function”


first was the zucchini cookies


then came the carrot cake


and now carrot & zucchini join forces in a quick bread that was an amazing work day breakfast.






i thoroughly enjoy prepping food on a Sunday for the work week ahead. usually it’s a dinner that takes longer than a week night meal that also generates leftovers for lunches.


then if i have the energy i make a breakfast muffin or quick bread.






adding protein powder to a quick bread recipe makes it more filling for breaking your fast on the go without altering the texture or flavor of the original recipe.



who knew you could disguise veggies and protein in a scrumptious breakfast bread?!


just between us- i think i’ve discovered my superpower.




one year ago: whole orange cake (gluten and dairy free)


happy kitchen!


Zucchini Carrot quick bread
from http://www.cookingclassy.com/2014/02/carrot-zucchini-bread/
  • 3 cups all-purpose flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp fresh ground nutmeg
  • ¾ cup sugar
  • ¾ cup packed brown sugar
  • ½ cup canola oil
  • 6 Tbsp unsweetened applesauce
  • 3 large eggs
  • 1½ tsp vanilla extract
  • ½ cup choice protein powder (unflavored or vanilla is best)
  • 1½ cups finely shredded carrots (from about 3 medium carrots)
  • 1½ - 2 cups finely shredded zucchini (from about 2 small zucchini)
  1. Preheat oven to 350 degrees.
  2. lightly spray grease two 8x4 inch loaf pans. set aside.
  3. In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  4. Using stand mixer with the paddle attachment combine the sugar and brown sugar
  5. then add canola oil, applesauce, eggs, vanilla and protein powder and mix until well combined
  6. Stir in shredded carrots and zucchini
  7. then add dry ingredients all at once and mix on low until just combined.
  8. Divide mixture into the two prepared pans.
  9. Bake 35 minutes then optionally tent loaves with a sheet of aluminum foil to prevent excess browning
  10. continue to bake 15 - 20 minutes until toothpick inserted into center of loaf comes out clean.
  11. cool in loaf pan
  12. Store at room temperature in an airtight container for about 5 days.


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