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Zucchini Carrot Bread

Zucchini Carrot Bread

Maria G. Brooks
Zucchini Carrot Bread is a moist, flavorful loaf made from fresh zucchini, sweet carrots, and warm spices.
This healthy yet indulgent bread is easy to make, rich in vitamins, fiber, and antioxidants.
It’s perfect for breakfast, an afternoon snack, or even as a light dessert.
With its tender crumb and balanced sweetness, it’s a great way to sneak in extra veggies while enjoying a delicious treat.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Healthy Baking
Servings 12 slices
Calories 180 kcal

Equipment

  • 1 9x5-inch Loaf Pan
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Grater (for carrots and zucchini)
  • 1 Whisk
  • 1 Spatula
  • 1 Toothpick or Cake Tester
  • 1 Wire Rack

Ingredients
  

  • 2 medium zucchinis about 2 cups, grated
  • 2 large carrots about 1 cup, grated
  • 2 large eggs
  • 1 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Instructions
 

  • Preheat Oven: Preheat the oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
  • Prepare Vegetables: Grate the zucchini and carrots finely.
    Squeeze out any excess moisture from the zucchini using a clean towel or paper towels.
  • Mix Wet Ingredients: In a large bowl, whisk the eggs, brown sugar, vegetable oil, and vanilla extract until smooth and well combined.
  • Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • Combine Wet and Dry: Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined.
  • Add Vegetables and Mix-ins: Fold in the grated zucchini and carrots.
    If adding optional ingredients like walnuts, raisins, or coconut, fold them in at this stage.
  • Bake: Pour the batter into the prepared loaf pan and smooth the top.
    Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
    Slice and enjoy!

Notes

  • Storage: Store leftover Zucchini Carrot Bread in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap individual slices in plastic wrap and freeze them for up to 3 months.
  • Customization: Add-ins such as walnuts, raisins, or chocolate chips can be mixed into the batter to suit your taste preferences.
  • Make it Vegan: To make this bread vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use vegetable oil or coconut oil instead of the butter.
  • Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend to make the recipe gluten-free.
Keyword Zucchini Carrot Bread