The idea for jazzing up quick bread recipes comes from Annie Baker, a respected pastry chef in California’s Napa Valley. Wrap and freeze the second zucchini bread if you don’t plan to eat it within a day or two.–Janet Fletcher | Chefs of Sur La Table

WHAT’S THE BEST WAY TO MINCE CANDIED GINGER?

As you make this zucchini bread recipe, you may find yourself frustrated at the stick-to-it-iveness of the candied ginger. A sharp knife helps, for sure. But this little tip is also worth its weight in gold, we think. Take a paper towel that’s been doused with a little bit of mild tasting oil, and occasionally slick the blade as you’re slicing. That candied ginger will lose all of its overzealous attachment issues. Our tester Leanne Abe uses flour sprinkled over the ginger, rather than the oil slicked knife and swears that it works just as well.

A loaf of carrot zucchini bread with candied ginger on a white platter with three slices cut from it and buttered.

Carrot-Zucchini Bread

4.62 / 13 votes
When summer delivers too many zucchini, many people reach for a zucchini bread recipe. Here’s one with a difference: wisps of grated carrot for color and nuggets of moist candied ginger for spice.
David Leite
CourseDessert
CuisineAmerican
Servings24 servings | 2 loaves
Calories219 kcal
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes

Ingredients 

  • Nonstick cooking spray
  • 3 cups sifted unbleached all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon kosher salt or sea salt
  • 1/2 cup minced candied ginger, see LC Note above
  • 3 large eggs
  • 1 cup canola oil
  • 1 3/4 cups sugar
  • 2 teaspoons vanilla extract
  • 1 cup carrots, peeled and grated on the large holes of a box grater
  • 1 cup zucchini, peeled and grated on the large holes of a box grater

Instructions 

  • Preheat the oven to 325ºF (162°C). Coat two 9-by-5 or 8 1/2-by-4 1/2 loaf pans with nonstick cooking spray.
  • Sift together the flour, ginger, cinnamon, baking soda, and baking powder in a medium bowl. Stir in the salt and candied ginger.
  • In a large bowl, whisk the eggs until light and foamy. Add the canola oil, sugar, and vanilla, whisking vigorously until the sugar dissolves. Whisk in the carrots and zucchini.
  • Add the flour mixture to the egg mixture all at once and stir with a wooden spoon just until blended. Divide the batter evenly between the 2 prepared pans.
  • Bake until the zucchini bread is well risen and firm to the touch and a toothpick inserted in the center comes out clean, about 1 hour. Let the zucchini bread cool in the pans on a rack for 10 minutes, then invert them and finish cooling them right side up on the rack. Of course, a thin slice for the cook while the loaves are warm isn’t out of the question.
Eating Local

Adapted From

Eating Local

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Nutrition

Serving: 1 sliceCalories: 219 kcalCarbohydrates: 30 gProtein: 3 gFat: 10 gSaturated Fat: 1 gMonounsaturated Fat: 6 gTrans Fat: 1 gCholesterol: 23 mgSodium: 156 mgFiber: 1 gSugar: 17 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2010 Janet Fletcher. Photo © 2010 Sara Remington. All rights reserved.

Recipe Testers’ Reviews

This is a nice, moist zucchini bread, flecked with color from the carrots and perked up by the candied ginger. My only complaint is that it didn’t use more zucchini. Two shredded medium carrots yielded 1 cup, and half of a large zucchini made 1 shredded cup.

The batter mixed quickly and it was done in an hour. It didn’t rise as much as I thought it would, but that’s okay. It’s not an overwhelmingly spiced cake, and it’s not too sweet either. It was great out of the oven, cooled and nibbled at, and I’m guessing it’ll be fantastic toasted with some butter.

The second loaf went into the freezer for later, but it probably won’t be too long before we’re pulling it out. A tip: If the candied ginger is sticking to your knife too much, sprinkle it with some flour and just mix it in as you’re mincing.

A great twist on a favorite bread. All you need is a bit of cream cheese to get a carrot-cake knockoff. This is a very moist and delightful bread, easy to make and a perfect way to use up the summer stock of zucchini.

The addition of the crystallized ginger is an added bonus. You can find chopped crystallized ginger in small cans in the baking aisle. They’re well worth the purchase to keep on hand for something like this.

This quick bread was a big hit in our house. We enjoyed it as a simple breakfast with hot coffee. It was sweet and a little bit spicy from the bits of candied ginger throughout. I really loved the crispy, crunchy texture of the edges, too.

When I first realized I’d be making two loaves, I thought it would be nice to take the second loaf to work with me the following day, but as I sliced a second and then third piece for myself for breakfast, I realized we might not have much left to share by the time the weekend was over.

I didn’t have the correct-sized loaf pan, so I used 9-by-5-inch pans and checked carefully after the 45-minute mark to make sure I didn’t overbake the loaf. One pan was done at 50 minutes and the other I pulled out at 55. Both had a beautiful texture—soft and slightly dense on the inside, crispy sweet crust on the outside.

Cross carrot cake with zucchini bread, toss in some candied ginger, and you have a tasty, spiced quick bread laced with fresh vegetables. This is a summer treat that makes it worth heating up the kitchen. Some toasted walnuts or pecans would also be a nice addition.

One note: Either these loaves didn’t rise as much as they were supposed to or the pans were larger than they needed to be. Each pan looked as though it had a fairly skimpy allotment of batter, and the final breads were also smaller than I’d have thought.




About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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Recipe Rating




25 Comments

  1. 3 stars
    Aww, well even after 1hr 20 mins, they didn’t cook through all the way and they sunk. Probably an error on my part, bummed though!

    1. Melinda, two things come to mind. First, is your oven properly calibrated? If it’s not, the cake won’t filly rise and it will sink. Second, did you use the right sizes pans? You used, two pans, correct?

  2. 5 stars
    I have made this zucchini bread 3 times. I just added zucchini but no carrots. Such a delicious bread. I make it over and over again. My breads rise beautifully! The best ever!!

  3. 5 stars
    This cake-style bread is so delicious, and something I’ll definitely make again. The loaves are still warm from the oven and we’ve already inhaled almost a full one! I doubled up the crystallised ginger, because I love ginger and wanted to use up what I had on hand. I also doubled up the dry spices, which is normal for me when making spiced cakes as I really want to be sure to taste the spice. The extra ginger gives the bread a delicious peppery zing.

      1. Can’t wait to make this as I have carrots, zucchini, and candied ginger nibs already on hand! Question: can you provide weights for the carrots and zucchini please?
        Thank you!

          1. 5 stars
            Turned out FANTASTIC! I upped the spices and I “packed” the carrots and zucchini into the cup measure, so it did weigh heavier than the measurements you listed, but the final product was amazing. All those vegetables negated my guilt about the sugar, LOL!