Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
Wet Ingredients:
- 1/2 cup coconut oil (softened or melted)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla
Additional Ingredients:
- 1 cup shredded zucchini
- 1/2 cup shredded carrot
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- Zest of one orange
Instructions
- Preheat Oven: Preheat oven to 350 degrees F. Grease a 9 x 5 x 3-inch loaf pan or prepare a muffin tin with liners.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients: In another bowl, beat eggs, sugar, oil, and vanilla. Mix the wet ingredients into the dry ingredients until just combined.
- Add Remaining Ingredients: Stir in zucchini, carrots, walnuts, cranberries, and orange zest until evenly distributed.
- Bake: Pour the batter into the prepared pan and bake for 50-60 minutes for a loaf, or 18-22 minutes for muffins, or until a toothpick inserted comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
- You can customize this bread by adding your favorite nuts or dried fruits.
- Store any leftovers in an airtight container for up to 3 days, or freeze for longer storage.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
