Zucchini Carrot Bread

Ingredients

• 340 g, trimmedsmall to medium courgettes
• 133 g, dividedsugar
• 1 teaspoon, dividedsalt
• 3colourful carrots, peeled and cut in half crosswise, then lengthwise
• 1beetroot, roasted or boiled until just tender, peeled and diced
• ½ teaspoonground ginger
• 240 gplain flour
• 1 teaspoonbaking powder
• 1 teaspoonbicarbonate of soda
• 2eggs
• 60 mlsoured cream
• 120 mlavocado oil
• ½lime, juiced and zested
• 40 gchopped walnuts
• 8 gturbinado sugar

Instructions

1. 1

   Prepare the tin

   Heat the oven to 190°C. Coat a 23 × 13 cm loaf tin with baking spray, or grease it and dust it with flour.

2. 2

   Drain the courgette

   Coarsely grate the courgette. Toss it with 1 tablespoon of the sugar and ½ teaspoon of the salt, then put it in a sieve set over a bowl. Press a plate on top and weigh it down for 20 to 30 minutes to drain.

3. 3

   Cook the carrots

   Meanwhile, cook the carrots in boiling water until just crisp-tender. Drain them and leave to cool.

4. 4

   Season the vegetables

   Dust the carrots and beetroot with the ground ginger, then set them aside.

5. 5

   Mix the dry ingredients

   In a large bowl, whisk together the flour, baking powder, bicarbonate of soda and remaining ½ teaspoon of salt. Set aside.

6. 6

   Mix the wet ingredients

   In another bowl, whisk the eggs with the remaining sugar, soured cream, avocado oil, lime juice and zest. Set aside.

7. 7

   Dry the courgette

   Squeeze handfuls of courgette to remove more liquid, then pat it dry with paper towels. The original recipe notes that about 120 ml of liquid may be drained off; it can be used in a smoothie or gazpacho.

8. 8

   Combine the batter

   Use a rubber spatula to stir the courgette and egg mixture into the flour mixture until combined and the dry ingredients are moistened.

9. 9

   Layer the vegetables

   Spread one-third of the batter over the base of the prepared tin. Arrange some of the carrots and beetroot in a single layer on top.

10. 10

    Finish the layers

    Spread another third of the batter in an even layer and add the remaining carrots and beetroot. Cover with the last of the batter and smooth the top.

11. 11

    Add the topping

    Sprinkle the walnuts evenly over the batter, followed by the turbinado sugar.

12. 12

    Bake the loaf

    Bake for 55 to 60 minutes, until golden brown and a wooden pick inserted into the centre comes out clean. A crack should form down the centre of the quick bread.

13. 13

    Cool the loaf

    Cool the loaf in the tin on a wire rack for 10 minutes, then turn it out and leave it to cool completely.

What is zucchini carrot bread?

Zucchini bread is an American-style quick bread, leavened with baking powder and bicarbonate of soda rather than yeast. This version layers courgette with carrots and beetroot, giving slices a colourful, funfetti-like look without using sprinkles.

Vegetable layers: The carrots and beetroot are arranged between portions of batter, so their colour shows in the finished loaf. Ginger and lime bring a little warmth and brightness to the sweet, tender bread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 392 calories, 7g protein, 49g carbs, 20g fat.

The flour and sugar provide most of the carbohydrates, while avocado oil, walnuts and soured cream contribute much of the fat. Eggs, flour and walnuts provide some protein. Pair a slice with plain yoghurt or fruit if you want a more balanced plate.

Why drain the courgette?

Salt and sugar: Tossing the grated courgette with these draws out moisture before it goes into the batter. Let it sit in a sieve for the full 20 to 30 minutes.

Final squeeze: Squeeze the courgette by the handful, then pat it dry. Removing excess liquid helps the loaf bake through without becoming wet or heavy.

How to build the layers

First layer: Spread a third of the batter across the base of the tin before adding some of the vegetables in a single layer. This gives the loaf colour throughout rather than only on top.

Even coverage: Repeat with another third of the batter and the remaining vegetables, then cover everything with the last batter portion. Smooth the surface so the topping sits evenly.

Getting the texture right

Tender crumb: Stir the wet and dry mixtures just until combined and no dry patches remain. Avoid prolonged mixing, which can make a quick bread less tender.

Doneness: Look for a golden-brown top and a crack down the centre. A wooden pick inserted in the middle should come out clean.

The topping and flavour

Walnuts: Scatter them across the surface for a little crunch against the soft loaf. Turbinado sugar adds a lightly crisp finish.

Lime and ginger: Lime juice and zest sharpen the sweet batter, while ground ginger seasons the carrots and beetroot. Keep the vegetables just crisp-tender when cooking the carrots so they hold their shape in the layers.

When to serve it

Cooling time: Let the loaf rest in its tin for 10 minutes before turning it out, then cool it completely before slicing. This gives the loaf time to set and makes cleaner slices easier.

Serving ideas: Serve a slice on its own with tea or coffee, or pair it with plain yoghurt and fresh fruit for a more substantial breakfast or snack.

Recipe notes & tips

• Use a sieve set over a bowl to catch the liquid released as the courgette drains.
• Cut the carrots and beetroot into pieces that can sit in a single layer inside the tin.
• Have the prepared vegetables ready before mixing the batter so you can assemble the layers promptly.
• Use a rubber spatula to fold the mixtures together without overworking the batter.
• Check the centre with a wooden pick at the end of the baking time.
• Let the loaf cool completely before slicing for neater layers.

Variations

• Change the nuts: Use chopped pecans in place of walnuts for a different crunch.
• Add citrus: Use lemon zest and juice instead of lime for a brighter, familiar flavour.
• Adjust the spice: Add a little cinnamon alongside the ginger for a warmer taste.
• Skip the nuts: Leave off the walnuts for a nut-free topping and scatter the turbinado sugar over the loaf on its own.
• Serve with yoghurt: Add a spoonful of plain yoghurt alongside each slice.

Common mistakes to avoid

• Skipping the drain: Excess courgette liquid can make the loaf wet; weigh it down for 20 to 30 minutes, then squeeze and pat it dry.
• Overmixing the batter: Too much stirring can make the crumb less tender; stop once the dry ingredients are moistened.
• Crowding the vegetable layers: Thick piles can disrupt the layers; arrange the pieces in a single layer.
• Turning it out too soon: The warm loaf may be fragile; leave it in the tin for 10 minutes first.
• Slicing while hot: The crumb may not hold together cleanly; cool the loaf completely before cutting.
• Relying on colour alone: A golden top does not confirm the centre is baked; test it with a wooden pick.

How to store

Once completely cool, store the loaf in an airtight container in the fridge and eat within 3 to 4 days. Reheat individual slices briefly in the microwave or warm them in a low oven.

Frequently asked questions