Carrot Zucchini Bread

Ingredients

• Egg

  Whole, fresh eggs

  1 large or 50g

• Brown sugar

  ½ cup packed or 110g

• Coconut oil

  ⅓ cup or 73g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Sour cherries

  Red, raw

  ¼ cup, with pits, yields or 26g

• Vanilla extract

  2 tsp or 8g

• Cinnamon

  Spices, ground

  2 tsp or 5g

• Wheat flour

  White, all-purpose, unenriched

  1 cup or 125g

• Baking powder

  Leavening agents, low-sodium

  ½ tsp or 3g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Carrots

  Raw

  1 cup grated or 110g

• Zucchini

  Summer squash, includes skin, raw

  1 cup, sliced or 113g

• Walnuts

  Nuts, black, dried

  ½ cup, chopped or 63g

Directions

1. Preheat oven to 350F. Spray one 95-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note Loaf is not very tall as baked in a 95 pan, but I fear an 84 pan will be a bit too skimpy.
2. In a large bowl, add the the first seven ingredients, through cinnamon, and whisk to combine.
3. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
4. Add the carrots, zucchini, optional walnuts or raisins, and fold gently to combine.
5. Turn batter out into the prepared pan (it's quite thick, this is what you want), smoothing the top lightly with a spatula.
6. Bake for about 52 to 58 minutes (I baked 54 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of carrots, zucchini, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes longer to bake than the baking estimates provided.
7. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with or glaze with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Bean Browned Butter Glaze, or Cream Cheese Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
8. Recipe by: Averie Cooks (source: https://www.averiecooks.com/carrot-zucchini-bread/)