Carrot Zucchini Sweet Quick Bread

    (4)
    1 hour 15 minutes

    This is great bread, although it is more of a cake. The recipe includes carrot, zucchini, walnuts, wholemeal flour and spices.


    10 people made this

    Ingredients
    Serves: 12 

    • 1 1/2 cups (210g) plain flour
    • 1/2 cup (70g) wholemeal flour
    • 1 1/4 teaspoons bicarbonate of soda
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • 1/2 teaspoon salt
    • 1/4 teaspoon nutmeg
    • 1 1/4 cups (260g) sugar
    • 3/4 cup (185ml) vegetable oil
    • 3 large eggs
    • 1 teaspoon vanilla essence
    • 2 cups (about 250g) grated carrots, blotted dry
    • 2 cups (about 300g) grated zucchini, blotted dry
    • 1/2 cup (50g) walnuts, chopped (optional)
    • 1/2 cup (70g) icing sugar
    • 1 1/2 tablespoons orange juice
    • 1 1/4 teaspoons grated orange rind

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Coat a 23 x 13 cm loaf tin with non-stick cooking spray and dust with flour.
    2. Mix both flours, bicarbonate of soda, baking powder, cinnamon, salt and nutmeg in a medium bowl.
    3. Beat sugar, oil, eggs and vanilla essence in a large bowl until well blended. Stir in carrot and zucchini. Beat in flour mixture just until evenly moistened. Stir in walnuts, if using. Spread batter in prepared tin.
    4. Bake until a skewer inserted in the centre comes out clean, 55 to 60 minutes. Transfer pan to a wire rack. Leave cake to cool for 10 minutes. Loosen edges of loaf with a thin-bladed knife. Turn bread onto a rack. Cool completely before glazing.
    5. Mix the icing sugar, orange juice and rind in a small bowl. Add another 1 to 2 teaspoons orange juice to thin, if necessary. Pour half the glaze over the cooled bread, spreading it evenly. Leave to set for 5 minutes. Pour on the remaining glaze.

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    Reviews and Ratings
    Global Ratings:
    (4)

    Reviews in English (4)

    by
    1

    I liked this one a lot! But next time I will cut down sugar. I think 260 g is little too much for me. But everything else great! I had some leftover mixture and made muffins from it. Turned out nice and moist!  -  09 Jul 2010

    OlineWright
    0

    Okay, I haven't tried this yet but I have to ask how the heck did this recipe end up in diabetic and low GI searches while it contains Icing Sugar as part of a glaze and 1 1/4 cups of real sugar in the batter itself?  -  09 Dec 2017

    PatriciaTruscott
    0

    I haven't actually tried this bread, I was just wondering... anyone with diabetes tried this and how did your blood sugar go?  -  16 Sep 2016

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