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Carrot Zucchini Bread (1)

Carrot Zucchini Bread

Maria G. Brooks
This Carrot Zucchini Bread combines the rich, natural sweetness of carrots and the moist texture of zucchini in a delicious loaf that's perfect for breakfast, snacks, or dessert.
With aromatic spices like cinnamon and nutmeg, this bread is comforting and nutritious.
It's an easy-to-make recipe that can be customized with add-ins like nuts or chocolate chips.
Perfect for any occasion, this moist, fluffy loaf will quickly become a family favorite.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 Servings
Calories 220 kcal

Equipment

  • 1 loaf pan (9x5 inches)
  • 1 Grater (for carrots and zucchini)
  • 2 Mixing Bowls
  • 1 Whisk
  • 1 Spatula
  • 1 Measuring Cups and Spoons
  • 1 Oven

Ingredients
  

  • 1 ½ cups 190g All-purpose flour (or whole wheat flour)
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Ground cinnamon
  • ½ tsp Ground nutmeg
  • ½ tsp Salt
  • 2 Large eggs
  • ½ cup 120g Brown sugar (or honey/maple syrup)
  • ½ cup 120ml Vegetable oil (or melted coconut oil)
  • 1 tsp Vanilla extract
  • 1 ½ cups 180g Grated carrots (about 2 medium carrots)
  • 1 ½ cups 180g Grated zucchini (about 1 medium zucchini)

Optional: ½ cup (60g) Walnuts or pecans, chopped

Optional: ½ cup (75g) Raisins or chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
  • Grate the carrots and zucchini. Squeeze out excess moisture from the zucchini with a clean towel or cheesecloth.
  • In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • In another bowl, whisk the eggs, then add the brown sugar, vegetable oil, and vanilla extract. Mix until smooth.
  • Combine the wet and dry ingredients together and mix until just combined. Avoid overmixing.
  • Fold in the grated carrots and zucchini, ensuring even distribution. If using, add walnuts, pecans, raisins, or chocolate chips.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Moisture levels: Be sure to squeeze the zucchini well to prevent excess moisture in the batter.
  • Flour options: For a gluten-free version, use a gluten-free flour blend.
  • Add-ins: Customize the bread with your favorite nuts, dried fruits, or even chocolate chips.
  • Storage: Store the bread in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.
  • Make it vegan: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of eggs.
Keyword Carrot Zucchini Bread