I seem to always be running a surplus of zucchini in the summer. Not that it’s a bad thing at all, it allows me to get creative with new zucchini baking recipes when I have a couple of days left to use them up.
This one was born at about 11pm on a weekday, and it’s a great healthy, breakfast bread.
Note: Not to sweet, it’s delicious topped with a drop of honey or a drizzle of golden syrup, my guilty pleasure.
Zucchini and carrot bread
- 2 zucchini, grated
- 2 carrots, grated
- 1/3 cup of chopped walnuts
- a handful of dried figs, about 4-5, chopped
- 2 eggs
- 1/3 cup oil
- 1/3 cup yogurt
- 1 3/4 cups AP flour (or half whole wheat/half AP, which as you know, is my favorite mix for quick breads)
- 1/2 cup dark honey
- a pinch of salt
- 1/2 t baking soda
- 1/2 t baking powder
- 1 t nutmeg
- 1/2 t cinnamon
1. Preheat oven to 350F. Grate the zucchini and carrots and chop the nuts and figs roughly.
2. Sift together the flour(s), baking powder, baking soda, and salt. Add in the spices.
3. Whisk together the oil, yogurt, and eggs in a separate bowl, then gently fold in the dry ingredients and the grated vegetables.
4. You’ll get a thick batter, which you should spread out evenly in a pan – a silicone loaf pan works great here, but feel free to use any loaf pan that you like. Bake for about 50 minutes, until baked through in the middle.
A slice of the bread is absolutely lovely toasted for breakfast, and the bread will keep, wrapped well, for about 3-4 days.
Looks delicious! Did you squeeze out the juice from the carrot or was the moistness of the cake just enough?
Thank you! My carrots were not all that juicy, so they were fine, but you may want to squeeze them out. You still get a nice crumb on this one!
You use your zucchinis very deliciously my friend 😀
Cheers
Choc Chip Uru
Thanks, Uru 🙂
Very delicious looking bread!
Thank you!
Well I’m definitely a fan of carrot cake and I do like zuchini slices so this must be a match made in heaven! I’m day two into the move and I cannot wait for the kitchen to be unpacked so I can finally make some food (that is) if the gas were on *sob*! Thankfully I can still use the oven though so you’ve definitely inspired me for some early morning baking too 😉
Good luck getting through it all! It’s been a crazy busy week here too, so this bread has been carrying us through the mornings:)
mmmm this sounds delicious! I bet this is super moist! BTW, I love your blog layout every time I see it 🙂
Aw thank you, Danny – I am happy to hear that!
I am loving this recipe and the photo with all those little yummy bits is wonderful. I like idea of the veggies and sweetness from the figs and the moisture from the yogurt. I want to try this one. Take care, BAM
Thank you, Bam! I like the natural sweetness and texture that all of the ingredients bring in.
We have been making various versions of this for years! A totally yummy treat for breakfast or anytime!!!
Well done! It’s been lasting us this week.
I love these kinds of “not to sweet” breads. Perfect for a quick breakfast with coffee. Yum! I love your addition of yogurt and dried figs. Fabulous!
Thank you! It’s a little ‘breakfast in one’ bread 🙂
I think the dried figs must make this a fantastic loaf of bread 🙂
Thanks, Tandy! I love getting that ‘surprise’ bite of fig in a slice 🙂
This sounds so easy and delicious! on my to-do-list! 🙂
Thank you, Anne! Hope you enjoy it.