Healthy Carrot Zucchini Bread
Recipe type: Breads
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 cup wholewheat flour
  • ½ cup quick oats
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon powder
  • 2 eggs, at room temperature
  • ½ cup olive oil (I used extra virgin)
  • ¾ cup brown sugar
  • 2 large carrots, grated
  • 4 small zucchini *, grated
  • ½ cup walnuts, chopped
  1. Preheat oven to 180 degrees. Spray a large loaf pan and set aside.
  2. Grind the oats into a fine powder. Combine along with flour, baking powder, baking soda and cinnamon in a bowl and whisk well.
  3. In another bowl, beat the eggs and olive oil till well combined.
  4. Add the sugar and mix well. Add the carrots and zucchini.
  5. Add the dry ingredients and fold in with a spatula, Finally add the walnuts and give a final mix.
  6. Pour into the prepared pan and bake for 50 to 60 minutes till skewer comes out clean. I baked for 65 minutes. Cool in the pan for 15 minutes. Flip onto the cooling rack and cool completely before slicing and serving.
* Since I was not able to find zucchini, I used marrow - which is a close cousin! - or as we call it, koosa in this cake. I learn that the water content in marrow is much more than that of zucchini. Make sure to squeeze out maximum water from the marrow or zucchini after grating. I was a tad bit lazy on that part. Squeeze I did, but not much I suppose. My loaf was too moist to my liking and I am sure it is because of the water in the marrow.
Recipe by The Big Sweet Tooth at