Gezond courgette-wortelbrood (zonder eieren en zuivel)

In deze Healthy Zucchini Carrot Bread recipe is incredibly moist and flavorful, loaded with shredded carrots, zucchini, fall spices like cinnamon, nutmeg, and crunchy pecans. Bonus, this healthy carrot bread contains no eggs, no dairy or butter, and wholesome ingredients.

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I love making all kinds of sweet bread loaves, like my Veganistisch chocolade courgettebrood, Veganistische worteltaart en bananenbroodof Bananenbrood van kikkererwtenmeel. This new version is a combination of zucchini bread and a carrot bread recipe.

It results in a super moist bread that tastes like a carrot cake but with zucchini added for extra moisture. This bread is perfect for adding extra vegetables to your day while enjoying a sweet piece of baked goods.

Courgette-wortelbrood

This easy Zucchini Carrot Bread recipe with a moist, sweet cinnamon crumb filled with a combination of shredded carrots and zucchini plus crunchy walnuts.

4.83 vanaf 28 stemmen

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Prep Tijd: 15 minuten mins

Cook Tijd: 50 minuten mins

Totale tijd: 1 uur hr 5 minuten mins

Gerecht: Ontbijt

Keuken: Amerikaans

porties: 12 plakjes

Calorieën: 190.8 kcal

Auteur: Carine Claudepierre

KookmodusVoorkom dat uw scherm donker wordt

1x2x3x

Ingrediënten

US Gebruikelijk - metrisch

• ▢ ¼ cup Olijfolie met milde smaak - of plantaardige olie
• ▢ 2 eetlepels Ongezoete amandelmelk
• ▢ ½ cup Ongezoete Appelmoes - of geprakte bananen
• ▢ ¼ cup Ongeraffineerde rietsuiker - of witte suiker
• ▢ ½ cup Licht bruine suiker - of kokossuiker
• ▢ 1 cup Geraspte courgette - packed, drained from their liquid
• ▢ 1 cup Geraspte wortel
• ▢ 1 ½ cup Meel voor alle doeleinden - (notitie 1)
• ▢ ½ theelepel Bakpoeder
• ▢ ½ theelepel Bakpoeder
• ▢ ½ theelepel Zout
• ▢ 1 theelepel Kaneel
• ▢ ¼ theelepel Verse gember
• ▢ ⅛ theelepel Nootmuskaat
• ▢ ½ cup Gehakte walnoten - of pecannoten

Instructies

• Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper. Slightly oil paper. Set aside.
• First, cut and discard the extremities of the zucchini. Next, peel half of the skin or all of it, as you prefer. Grate the zucchini on the smaller blade of your food processor or hand grater.
• Place the shredded zucchini in a clean kitchen towel and wrap, squeeze until all the zucchini water has been extracted. Discard zucchini water.
• Pack the shredded, drained zucchini in a measuring cup to measure 1 cup. Set aside with the shredded carrots – no need to drain carrots.
• In a large mixing bowl, whisk olive oil, almond milk, applesauce, cane sugar, and brown sugar.
• Stir in shredded, drained shredded zucchini, shredded carrots, chopped nuts, and spices: cinnamon, ginger, nutmeg, and salt.
• In another bowl, combine flour, baking powder, and baking soda.
• Gently stir in the dry ingredients into the wet, until just combined, don't over mix to avoid a gummy heavy bread. You can stir in the dry ingredients in two addition to avoid lumps.
• Pour the batter into the loaf pan and bake in the center rack of the oven for 50-55 minutes at 350°F (180°C) until a toothpick inserted in the center of the bread comes out with a few to no crumbs on it.
• Cool the bread for 10 minutes in the pan, then transfer it to a cooling rack.
• Slice the bread after a few hours. 3 hours is ideal for easy slicing. Decorate with frosting if desired, when the bread reach room temperature.

Frosting – optional

• Je kunt één portie van mijn veganistisch glazuur recept of mijn recept voor kokosroomglazuur to spread on top of the cooled carrot bread. Sprinkle extra toasted shredded walnuts on the top if desired.

Notes

Notes 1Voor een glutenvrije versie, gebruik mijn recept. Omrekeningsgids voor glutenvrije producten.

Ovenstand: Ik gebruik de heteluchtstand. Als je de conventionele stand moet gebruiken, raad ik aan de temperatuur met 15 °C te verhogen. De baktijd blijft hetzelfde, maar het kan een paar minuten langer duren.

Apparatuur

Broodvorm van 9 x 5 cm

Perkament

Mengkom

Maatbekers en lepels

Afkoelrek

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Voedingsbegeleiding

Portie: 1plak | Calorieën: 190.8kcal | Koolhydraten: 28.4g | Eiwit: 2.6g | Vet: 8g | Verzadigd vet: 1g | Meervoudig onverzadigd vet: 2.9g | Enkelvoudig onverzadigd vet: 3.8g | Natrium: 174.9mg | Kalium: 120.2mg | Vezels: 1.4g | Suiker: 15g | Vitamine A: 1807.1IU | Vitamine C: 2.7mg | Calcium: 35mg | Ijzer: 1.1mg | Magnesium: 15.6mg | Fosfor: 46.1mg | zink: 0.3mg

Ingrediënten en vervangingen

All you need are a few simple, wholesome ingredients, including:

• Geraspte courgette – Keep the skin on for extra nutrients and fibers. Trim the ends, and grate the zucchini as thin as you can to add moisture and texture to the bread. Then, place in a clean kitchen towel and wrap to squeeze out all the zucchini juice. Discard the juice or keep it for another recipe.
• Geraspte wortels – You don’t have to squeeze out the juice of the carrots. Shred them using the same box grater grating attachment and thickness as for your zucchini.
• Patent Bloem – You can use all-purpose flour, spelt flour, or, for a gluten-free version, use my Omrekeningsgids voor glutenvrije producten.
• Appelmoes – This is the magic ingredient to decrease saturated fat in your bread. It acts as an egg replacer, avoids having to add too much oil, and also adds the moist, delicious flavor and texture to this carrot apple zucchini bread.
• Lichte olijfolie – You can also use canola oil or melted coconut oil.
• Ongezoete amandelmelk or any dairy-free milk you love, like coconut milk or soy milk.
• Ongeraffineerde rietsuiker – You can also use white sugar, or erythritol for a sugar-free, diabetes-friendly option.
• Zachte bruine suiker – You can use any unrefined sugar like coconut sugar or even brown erythritol.
• Bakpoeder en Bakpoeder – To give this bread a fluffy texture.
• Kaneel, Nootmuskaat, Gember – This is my combination to give the bread a fall flavor.
• Gehakte pecannoten – Feel free to swap for any other nuts you love, like walnuts or chopped almonds.

How To Make Healthy Zucchini Carrot Bread

It’s super easy to make a zucchini carrot bread in less than 15 minutes.

1. Before starting, prepare a pan: grease a 9-inch loaf pan with coconut oil or olive oil.
2. Cover the sides with hanging pieces of parchment paper. Set it aside.
3. First, prepare your vegetable. Peel off the skin of the carrots, trim ends, and grate using the smaller attachment of your hand grater. Set aside in a bowl.
4. Next, shred the zucchini, but first, trim their ends, and don’t peel off your zucchini. This adds nutrients, fiber, and texture to the bread.
5. Finally, drain the shredded zucchini in a kitchen towel to remove all their juice.
6. In a mixing bowl, combine all the wet ingredients with both sugar.
7. Whisk applesauce, oil, almond milk, brown sugar, and sugar until well combined. Now, stir in grated vegetables and chopped nuts. Set aside.
8. In another large bowl, whisk all the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set it aside.
9. Finally, pour the dry ingredients into the wet ingredients and stir well to combine until the batter is smooth and no lumps show.
10. You can work in 2 additions, adding the dry ingredients progressively to avoid lumps in the batter.
11. Pour the batter into a 9-inch loaf pan covered with greased parchment paper.
12. Let some pieces of parchment paper hang out from the pan to make it easier to unmold the bread later.
13. Bake the zucchini carrot bread for 50 minutes at 350°F (180°C) until a toothpick inserted in the center of the bread comes out clean.
14. Cool the zucchini bread recipe down on a cooling rack for at least 3 hours before slicing. This is a great time to prepare your frosting if used.

Glazuur

You don’t have to frost this bread, but if you want to add a touch of sweetness you can pick one of my two vegan frosting options below. Both are dairy-free and delicious on top of this carrot bread.

Kokosroomglazuur

Veganistische vanilleglazuur

You can add a drizzle of 1 cup dairy-free coconut yogurt combined with 1 cup icing sugar. You can use any chopped nuts or shredded coconut to top the frosting and add extra crispy texture to the carrot bread.

Opslag instructies

This quick bread can be stored in a cake box in the fridge for up to 5 days. You can also slice the carrot zucchini bread and store it in the freezer for later. Thaw the slice of bread at room temperature before serving.

Serveerideeën

This carrot bread is delicious on its own as a healthy breakfast bread. But you can also serve your bread slice topped with one of the healthy toppings options below.

• Pindakaas
• Amandelboter
• Baby jam

Allergie-uitwisselingen

If you have some food allergies, I have some options below.

• Zonder Noten – Replace the 1/2 cup of chopped nuts with shredded coconut or dark chocolate chips.
• Glutenvrij – Replace the all-purpose flour with a gluten-free all-purpose flour blend that contains added gums.
• Sugar-Free – Replace the sweetener with erythritol.
• Appelmoes ruilen – You can replace the applesauce with mashed bananas.

Meer courgette recepten

I love to create zucchini baked goods recipes to use all my summer garden zucchini or to create healthy recipes with extra vegetables. Below I listed my favorite healthy zucchini recipes for you to try.

Gezond bananen-courgettebrood

Veganistische courgettebrownies

Veganistisch Courgettebrood

Vegan gevulde courgettebootjes