Eggless Carrot Zucchini Loaf Cake
This Eggless Carrot Zucchini Loaf Cake is moist, flavorful, topped with cream cheese frosting, and enjoyable for breakfast or a snack. Each slice of this loaf is pure goodness of carrots, zucchini, brown sugar, and spices!
Ingredients
- 1¾ cups (210g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (120ml) sunflower oil (or any neutral-flavored oil)
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- ¼ cup (60g) sour cream or plain yogurt
- 1 teaspoon vanilla
- 85 g finely grated carrots (½ cup tightly packed)
- 85 g finely grated zucchini (½ cup tightly packed )
Instructions
- Preheat the oven to 350°F (180°C).
- Grease an 8x4-inch or 9x5-inch loaf pan with nonstick spray or butter. Set aside.
- Combine the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg in a medium bowl.
- In a large bowl, whisk oil, brown sugar, granulated sugar, sour cream, and vanilla until well combined. Add grated zucchini and carrots and mix well.
- Add dry ingredients to the wet mixture and gently mix until just combined. Be careful not to overmix, which can lead to a dense bread. It's best to stop as soon as the ingredients are incorporated.
- Pour batter into the prepared pan and spread evenly. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Remember, the baking time may vary, so it's crucial to keep an eye on the bread after 40 minutes to avoid under or overcooking.
- If the top of the loaf cake is browning too quickly, remove it from the oven after 30-35 minutes and loosely cover it with aluminum foil. Then, return it to the oven and continue baking for the remaining time.
- Once baked, remove the loaf cake from the oven and transfer the pan onto a wire rack.
- Allow the eggless carrot zucchini loaf cake to cool completely in the pan before removing and slicing.
Storing and Freezing Suggestions
- Cover and store the Eggless Carrot Zucchini Bread at room temperature for 2 days or refrigerate for a week.
- This loaf freezes well. Once it is completely cooled, cover it tightly and freeze it for up to 3 months. Then, allow the bread to thaw at room temperature before slicing and serving.
Notes
- Measurements: Use a kitchen scale to measure the ingredients for the best results.
- Zucchini: Do not squeeze the moisture out of grated zucchini. But if your zucchini is too wet, blot it lightly with a paper towel before adding it to the batter.
- Brown Sugar: I highly recommend using brown sugar for extra moisture, but replace it with white sugar if you do not have it.
- Mixing The Batter: Even though it is a quick bread, it is a cake. So avoid overmixing the batter for the soft and tender carrot zucchini loaf.
- Baking: Watch the eggless zucchini bread after 40 minutes of baking time because every oven is different. If the top of the loaf is browning too quickly while baking, remove it from the oven after 30 - 35 minutes and loosely cover it with aluminum foil. Then, return it to the oven and continue baking for the remaining time.
Nutrition (Approximate Values)
Calories : 209kcalCarbohydrates : 27gProtein : 2gFat : 10gSaturated Fat : 1gPolyunsaturated Fat : 0.5gMonounsaturated Fat : 8gCholesterol : 3mgSodium : 188mgPotassium : 79mgFiber : 1gSugar : 13gVitamin A : 1229IUVitamin C : 2mgCalcium : 40mgIron : 1mg
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