Tuesday, June 24, 2008

Delicious Zucchini Carrot Bread & Muffins

When we lived in Dallas we used to go to this awesome place called Breadwinners. It was pretty much a breakfasty, lunch place and they sold these amazing mini-loaves of bread-- the zucchini spice, a moist zucchini bread with a cinnamon-y flavor, was a favorite of ours. And I have been successfully recreating different versions of this bread over the last few years.

This time I had so many carrots I decided to throw one in, making it Zucchini Carrot Bread. The key here is the most zucchini, carrot, blueberries, etc. that you throw in the moister the bread ends up-- but don't over do it or it will never finish baking.

One variation we make all the time at home is Zucchini Blueberry Bread-- which you can easily change this recipe to by omitting the carrot, and adding blueberries. If you make it with blueberries just take note that using frozen blueberries will kind of make a blueberry swirl effect as the blueberries kind of melt and spread blueberry juice throughout the batter. Fresh whole blueberries will stay together and not make everything turn bluish. I've used both, and both taste great... just look a little different.

Personally I think it's all about the crusty outside with the moist yummy inside-- so to have as much crust at possible I recommend making mini-loaves instead of a regular size loaf. This time around with the recipe amounts below we made two mini-loaves and 12 mini-muffins (the tiny muffins). By the way, the muffins were gone within the first 20 minutes.

Here we go...

Prep Time: 20 minutes
Cook Times: Varied depending of bread tins, muffins, etc.

  • 3 eggs
  • 1 cup oil -either vegetable, rice bran, or I think grapeseed would work well-I used rice bran
  • 2 cups sugar - I used organic raw sugar, use what you've got or like
  • 2 cups finely grated zucchini= about 2 medium zucchinis in the food processor
  • 1 cup finely grated carrot= 1 carrot- put in food processor at same time as zucchini
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1 cup whole wheat flour --if you do have have wheat flour just use an extra cup plain flour
  • 3 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
The method to my madness:
  1. Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour loaf pans, or line muffin tins with paper bake liners.
  2. In a large bowl, beat eggs until light and frothy.
  3. Mix in oil and sugar.
  4. Stir in grated zucchini/ carrot mixture and vanilla.
  5. In a separate bowl combine flour, cinnamon, soda, baking powder, and salt.
  6. Add bowl of dry ingredients to egg mixture and blend-- it is kind of soupy, and that's okay.
  7. Pour batter into prepared pans filling whichever type you are using about 3/4 full.
  8. Cook times:
  • 30-40 minutes for mini-loaves
  • 55-65 minutes for regular loaves
  • 10-15 minutes for mini-muffins
  • 25-35 minutes for regular size muffins
  • Stick a toothpick in the center and if it comes out clean, they are done.

1 comment:

Katrina said...

I'm going to make this!

I suppose if I add blueberries to this mix, just a small handful would do.

How many mini loaves does this make?

Katrina in Langley, British Columbia