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 Zucchini Carrot Tea Bread

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Zucchini Carrot Tea Bread

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Are you looking for a versatile baked good? Look no further than this Zucchini Carrot Tea Bread. There isn’t a bad time of day to have a slice or two. You can serve it with coffee or OJ for breakfast, as an appetizer for afternoon tea, or end your day and have a slice for dessert! The bread has hints of ginger from the Ginger Sugar and is loaded with zucchini, carrots, raisins, coconut, and walnuts. Are you a fan of carrot cake? You have to give this bread a try!  
Zucchini Carrot Tea Bread

Makes Two 8 X 4 inch loaves

2 sticks unsalted butter, room temperature

2 cups Ginger Sugar

4 large eggs, room temperature

1 teaspoon vanilla

1/4 teaspoon pure almond extract

1 1/3 cups grated zucchini

1 cup grated carrot

1 cup sweetened flaked coconut

1 cup chopped, toasted walnuts

3/4 cup golden raisins

3 cups all purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

1/2 cup buttermilk

1. Preheat the oven to 325 degrees. Butter and flour two 8 x 4 inch loaf pans. Set aside. In a medium bow, add the grated zucchini, carrots, coconut, walnuts and raisins. Stir until mixed. Set aside. In a separate bowl, add the all purpose flour, baking soda, baking powder, cinnamon, salt, ginger and nutmeg. Stir until mixed. Set aside.2.In the work bowl of a stand mixer, add the butter and mix on medium speed until creamy. Add the sugar and beat until well blended. Add the eggs one at a time, beating after each addition. Add the vanilla and almond extract and mix to blend.
3. Add the bowl of zucchini carrot mixture to the work bowl of the mixer. Beat on medium speed until the ingredients are blended. Add 1/3 of the flour mixture and mix on low speed until blended. Add 1/4 cup of the buttermilk and mix on low speed until blended. Add the second 1/3 of the flour mixture and the remaining 1/4 cup of buttermilk. Mix on low speed until blended. Add the last 1/3 of the flour mixture and beat on low speed until blended into the batter. Divide the batter evenly between the prepared pans.

4. Bake the tea bread at 325 degrees for 60 to 70 minutes or until a cake tester comes out clean. Remove the pans from the oven. Cool in the pan on a wire rack for 10 minutes. Remove the tea loaves from the baking pans and leave them on the wire rack until cool. Slice and serve plain or top with softened cream cheese or soft butter.

Recipe ©Sally James Mathis

Photography © Taylor Mathis

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