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Looking for a healthy, moist loaf that combines fresh garden flavors? This Zucchini Carrot Bread comes together in under an hour and tastes like summer sunshine in every slice.
Let me explain why this zucchini carrot bread is more than just another quick bread. It marries the tender crumb of classic zucchini bread with the natural sweetness of carrot bread, adding a hint of cinnamon and nutmeg for warmth. Being a vegetarian baking favorite, it shines as a healthy dessert or afternoon snack, perfect for summer baking or a cozy fall kitchen. I first tested this loaf bread on a sunny weekend at my sister’s farm stand, inspired by the mountain of grated veggies we had on hand. Not only is it a crowd-pleaser, it’s loaded with zucchini, carrots, and whole-wheat flour for a boost of fiber—ideal for anyone who loves homemade bread with a veggie twist.
Why You’ll Love This Recipe
- Quick bread magic: ready in under 75 minutes from start to finish.
- Moist, tender crumb thanks to shredded zucchini and carrot.
- Versatile: serves as a healthy dessert or wholesome breakfast.
- Vegetarian baking champion—no eggs? Swap for flaxseed or applesauce.
- Sneaky veggie intake—for picky eaters and kids alike.
- One-bowl batter means fewer dishes—hello, easy cleanup!
- Crowd-friendly: perfect for potlucks, gift boxes, or afternoon tea.
- Season-spanning: adjust spice level for summer freshness or fall coziness.
Ingredients
• 2 cups all-purpose flour (or 1¼ cups whole-wheat + ¾ cup white)
• 1 cup granulated sugar (or coconut sugar for a nuttier note)
• 1½ tsp baking powder (ensure it’s fresh for best rise)
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp fine sea salt
• 1¼ cups shredded zucchini (about 1 medium)
• 1 cup grated carrot (2 medium carrots)
• 2 large eggs (or 2 tbsp ground flaxseed + 6 tbsp water, rested 5 minutes)
• ½ cup plain Greek yogurt (whole milk for richness)
• ⅓ cup vegetable oil (coconut oil works too)
• 1 tsp pure vanilla extract
• Optional mix-ins: ½ cup chopped walnuts, raisins, or dark chocolate chips
Tips on ingredients: use firm zucchini (not mushy), grate carrots on the large holes for texture, and measure flour by spooning into the cup to avoid a dry loaf.
Directions
- Preheat & prep: Heat oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick spray, then line with parchment for easy removal.
- Dry mix: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly blended. Not a ton of sugar? Reduce by 2 tbsp and add 2 tbsp maple syrup in the wet mix.
- Veggie prep: Squeeze excess moisture from shredded zucchini using a clean kitchen towel—this keeps the bread from getting soggy. No towel? A mesh strainer works too.
- Wet mix: In another bowl, whisk eggs (or flax “eggs”) with yogurt, oil, and vanilla. Stir until smooth, then fold in zucchini and carrot.
- Combine: Pour wet ingredients into the dry. Gently fold with a silicone spatula—stir only until you no longer see streaks of flour. Overmixing can toughen your loaf.
- Fold-ins: Sprinkle in nuts, raisins, or chips, gently tucking them into the batter. This is where you get creative—go wild!
- Bake: Transfer batter to prepared pan, smoothing the top with a spatula. Bake on center rack for 50–60 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Check doneness: If the top browns too quickly, tent with foil after 30 minutes. Oven running hot? Lower rack one level.
- Cool: Let the zucchini carrot bread rest in its pan for 15 minutes; then lift out using parchment, and finish cooling on a wire rack. This helps prevent a soggy bottom crust.
- Slice & serve: Wait until it’s nearly room temperature before cutting—freshly baked loaves tend to crumble if sliced hot.
Servings & Timing
Makes one 9×5-inch loaf (10–12 slices)
Prep Time: 15 minutes (plus 5 minutes for flaxseed rest if using)
Bake Time: 50–60 minutes
Cool Time: 15–20 minutes
Total Time: about 1 hour 30 minutes
Variations
• Lemon-Zucchini Carrot Bread: add 1 tbsp lemon zest and swap vanilla for lemon extract.
• Gluten-Free Twist: use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum.
• Maple Walnut: replace sugar with ½ cup maple syrup + ¼ cup brown sugar; stir in toasted walnuts.
• Spiced Harvest: amp spices with ½ tsp ginger and a pinch of clove.
• Vegan Version: sub applesauce for yogurt and use flax “eggs.”
• Mini Loaves: divide batter into four 5×3-inch pans—bake 30–35 minutes.
Storage & Reheating
• Room Temp: Store wrapped in plastic or in an airtight container for up to 3 days.
• Fridge: Keeps 5–7 days—bring to room temp before slicing.
• Freezer: Slice and freeze individually on a tray, then transfer to a zip-top bag for up to 3 months.
• Reheating: Warm a slice in the toaster oven at 325°F for 5 minutes or microwave for 15–20 seconds.
• Make-Ahead: Batter can rest in the fridge for up to 4 hours—just give it a gentle stir before baking.
Notes
I tested this recipe six ways—twice with apple puree, once with whole-wheat pastry flour, and finally landed on this blend for perfect texture. If your carrots are exceptionally sweet, cut back sugar by 1–2 tbsp. For extra moist crumb, swap 2 tbsp of oil for melted butter and swirl in honey before baking.
FAQs
Q: Can I use frozen zucchini?
A: Yes, just thaw, drain really well, and pat dry to avoid a soggy loaf.
Q: Why is my bread dense?
A: Likely overmixing or expired leaveners—always whisk and use fresh baking powder.
Q: Can I halve the recipe?
A: Sure—bake in an 8×4-inch pan for 40–45 minutes, checking doneness early.
Q: What’s the best flour?
A: All-purpose works, but whole-wheat pastry flour adds nuttiness without heaviness.
Q: Any nut-free ideas?
A: Skip walnuts and stir in sunflower seeds or pumpkin seeds for crunch.
Q: Is this suitable for kids?
A: Absolutely—veggies hide in every bite, plus you can reduce spices for little palates.
Q: How do I make it more colorful?
A: Add a handful of shredded purple carrots or a teaspoon of beet powder.
Q: Can I freeze the unfrosted loaf?
A: Yes—wrap tightly in foil, freeze, then thaw before slicing.
Conclusion
This zucchini carrot bread is truly a one-bowl wonder—veggie-packed, gently spiced, and ready for any season. Give this quick bread a try, leave a comment below on your twist, and don’t forget to explore our other homemade bread recipes for your next baking adventure. Happy baking!
Zucchini Carrot Bread
Ingredients
- 1 ¾ cups 220g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs
- ½ cup 100g granulated sugar
- ½ cup 100g brown sugar, packed
- ½ cup 120ml vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Add-Ins
- 1 cup 120g shredded zucchini, moisture squeezed out
- 1 cup 120g shredded carrots
- ½ cup chopped walnuts or pecans optional
- ½ cup raisins or dried cranberries optional
Instructions
- Heat oven to 350°F. Grease a 9x5-inch loaf pan with butter or nonstick spray, then line with parchment for easy removal.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly blended.
- Squeeze excess moisture from shredded zucchini using a clean kitchen towel—this keeps the bread from getting soggy. No towel? A mesh strainer works too.
- In another bowl, whisk eggs with yogurt, oil, and vanilla. Stir until smooth, then fold in zucchini and carrot.
- Pour wet ingredients into the dry. Gently fold with a silicone spatula—stir only until you no longer see streaks of flour.
- Sprinkle in nuts, raisins, or chips, gently tucking them into the batter.
- Transfer batter to prepared pan, smoothing the top with a spatula. Bake on center rack for 50–60 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
