It’s about that time of year where zucchini and squash from the garden begin to proliferate and test our kitchen creativity! Zucchini bread is one of my favorite summer squash recipes and I’ve created a few different versions to keep it interesting and delicious. Today, I only had one little zucchini to use, but had several carrots, so I created a zucchini carrot cake bread. I chose to make muffins and a small loaf, but you can also bake them as 9×5 loaves.
You can also use all zucchini (3½ cups total) if you wish to revert this back to traditional zucchini. If you don’t have date sugar, you can replace it with brown sugar or just leave it out. I think dried cranberries would be pretty rad in these as well.
Zucchini-Carrot Cake Muffins
2 cups unbleached all purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons freshly grated ginger
3/4 cup coconut oil
1/4 cup vanilla almond milk
1/2 cup date sugar
3/4 cup white sugar
2 teaspoons vanilla
2 cups grated zucchini
1 1/2 cups finely grated carrot
1 cup raisins
3/4 cup chopped pecans
Gather together your ingredients and grate the zucchini, carrot, and ginger. Preheat your oven to 350°F for muffins or 325°F if you are making two 9×5 loaves. Lightly spray muffin tin and/or loaf pans with cooking spray.
In a large mixing bowl, mix together the flours, spices and salt, baking soda, and baking powder. Whisk until evenly blended, then set aside.
In the bowl of your stand mixer or another larger mixing bowl, beat together the oil and sugars. Add the almond milk and vanilla, beat to combine. Gently mix in half of the grated zucchini/carrot mixture.
Add flour mixture to wet mixture and stir gently until just combined (with paddle attachment if using a stand mixer). Add remaining zucchini/carrot, raisins, and pecans. Mix on low until just well mixed.
Scoop batter into prepared pans. Bake according to pan type.* Test for doneness with toothpick or cake tester inserted into middle of muffins or loaf.
*I heaped batter into my muffin cups and whatever was left, I scooped into a small loaf pan. Muffins baked for 20 minutes and the loaf baked for 30 minutes. -9×5 loaves bake about 70- 80 minutes
1/4 cup coconut butter
1/4 cup powered sugar
1/4 teaspoon cinnamon
2 tablespoons vanilla almond milk
Mix all ingredients until well combine. I started with these measurements and then added small amounts of each ingredient minus the cinnamon until I reached the consistency I desired.