A delightful twist on the classic carrot-zucchini loaf, this recipe incorporates nuts and spices for added flavor and texture.
Preheat your oven to 350°F (175°C) and grease two 8x4-inch loaf pans.
Greasing the pans ensures the loaves release easily after baking.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
Mixing the dry ingredients thoroughly ensures even distribution of leavening agents.
In another bowl, whisk together the eggs, granulated sugar, brown sugar, and applesauce.
Whisking the wet ingredients until smooth helps incorporate air for a lighter loaf.
Stir the grated zucchini and carrot into the wet mixture.
Squeezing excess moisture from the zucchini prevents the batter from becoming too wet.
Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fold in the walnuts.
Avoid overmixing to keep the bread tender.
Divide the batter evenly between the prepared loaf pans.
Using a spatula helps scrape all the batter from the bowl.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Rotating the pans halfway through baking ensures even cooking.
Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve the bread, or wrap tightly and store for later.
For best flavor, let the bread rest overnight before slicing.
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