Moist, tender, and brimming with fresh veggies, this Zucchini Carrot Bread is the ultimate healthy dessert or snack for summer baking. You get the best of zucchini bread and carrot bread in one veggie-packed loaf that’s as simple as it is satisfying.
I first dreamed up this Zucchini Carrot Bread on a sunlit afternoon in July, when my garden was bursting with zucchini and crisp carrots. As a 50-year-old food blogger with a penchant for vegetarian baking, I wanted a quick bread that felt like a hug in loaf form—no fancy techniques, just homegrown goodness and a hint of warming spices. Combining shredded zucchini and carrots sneaks in fiber and vitamins, while whole wheat flour and Greek yogurt add wholesome texture. It’s versatile, too: serve it for breakfast, pack it in school lunches, or pair it with a cup of herbal tea on the porch.
Why You’ll Love This Zucchini Carrot Bread
- Veggie-packed goodness—sneaks in extra fiber without skimping on flavor.
- One-bowl wonder—minimal cleanup and zero fancy gadgets (though a KitchenAid mixer helps!).
- Ready in under 1 hour—perfect for last-minute guests or afternoon cravings.
- Kid-approved—my youngsters gobble it up in seconds.
- Freezer-friendly—slice and stash for busy mornings.
- Vegetarian baking at its best—no eggs? No problem (see variations!).
- Summer baking essential—bright, fresh, and seasonal.
- Healthy dessert alternative—less sugar than most quick breads.
- Homemade bread feel—no preservatives, just pure comfort.
- Crowd-pleaser—neighbors always ask for the recipe.
Ingredients for Zucchini Carrot Bread
• 2 cups unbleached all-purpose flour (I like Bob’s Red Mill)
• 1 cup whole wheat flour (for extra fiber)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¾ teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg (freshly grated if you can!)
• ½ cup granulated sugar
• ¼ cup light brown sugar, packed
• 2 large eggs, room temperature
• ¼ cup melted coconut oil or unsalted butter, cooled slightly
• ½ cup plain whole milk Greek yogurt (adds tangy moisture)
• 1½ cups grated zucchini (about 1 medium zucchini, skin on)
• 1 cup grated carrot (about 2 medium carrots)
• 1 teaspoon pure vanilla extract
• ½ cup chopped walnuts or pecans (optional for crunch)
Tip: To remove excess zucchini moisture, give shredded zucchini a quick spin in a clean tea towel or use a mesh strainer.
Directions
- Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line it with parchment—this helps the loaf release easily. - Whisk Dry Ingredients
In a large bowl, whisk flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Feel that warm spice aroma? That’s the loaf’s signature feel. - Mix Sugars & Wet Elements
In a separate bowl, beat eggs, granulated sugar, and brown sugar until pale and slightly fluffy—about 1–2 minutes by hand or 30 seconds with a hand mixer. Stir in melted coconut oil, Greek yogurt, and vanilla extract. - Fold in Veggies
Add the shredded zucchini and carrot, then gently fold until coated. The batter will look oddly loose—that’s okay! You’re building moisture and flavor here. - Combine & Finish
Pour the wet mixture into the dry ingredients. Stir just until no streaks of flour remain—overmixing makes a dense loaf, and we’re aiming for tender crumb here. If using nuts, fold them in now. - Bake
Scrape the batter into your prepared pan, smoothing the top with a spatula. Bake for 50–55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. - Cool Briefly
Let the bread rest in the pan on a wire rack for 10 minutes—this brief cool-down keeps it from sticking, trust me. Then lift it out by the parchment or invert onto the rack. - Slice & Enjoy
After a further 10–15 minutes of cooling, slice into 10–12 generous pieces. Pro tip: use a serrated knife with a gentle sawing motion for clean cuts without tearing.
Servings & Timing
Yield: 1 loaf (10–12 slices)
Prep Time: 15 minutes
Bake Time: 50–55 minutes
Rest/Cool Time: 10 + 15 minutes
Total Time: About 1 hour 20 minutes
Variations
• Gluten-Free Twist: Swap both flours for a 1:1 gluten-free baking blend.
• Egg-Free Version: Use 2 flax eggs (2 tbsp ground flax + 6 tbsp water).
• Sweet & Spiced: Add ¼ cup honey and a pinch of ground ginger for extra warmth.
• Chocolate Chip: Stir in ½ cup dark chocolate chips for a gooey surprise.
• Nut-Free: Skip nuts and fold in ½ cup dried cranberries.
• Savory Spin: Omit brown sugar and add 1 tsp rosemary plus ½ cup grated Parmesan.
Storage & Reheating
Store cooled slices in an airtight container at room temperature for up to 3 days. For longer keeping, freeze individual slices in Ziplock bags—freeze up to 2 months. To reheat, thaw at room temperature or toast gently in a toaster oven for 2–3 minutes at 325°F. For a dairy boost, spread a thin layer of cream cheese or nut butter right after warming.
Notes
I tested this loaf with both hand graters and a food processor—surprisingly, the hand grater gives a fluffier shred that feels more bread-like. Also, if your zucchini is extra watery, drain it longer; watery batter can mean sunken centers. When measuring flour, spoon it into your measuring cup instead of scooping—that little trick avoids a gummy crumb. Finally, I’ve found that swapping half the oil for unsweetened applesauce cuts calories without drying out the bread.
FAQs
Q: Can I use all-purpose flour only?
A: Yes—substitute the whole wheat flour with more all-purpose, though the texture will be a bit lighter and less nutty.
Q: How do I prevent the top from browning too fast?
A: Loosely tent foil over the loaf halfway through baking to keep it golden without burning.
Q: Is this Zucchini Carrot Bread healthy?
A: With added veggies, Greek yogurt, and whole grains, it’s higher in fiber and nutrients than standard quick breads.
Q: What’s the best way to shred veggies?
A: A medium-hole box grater or food processor works—just don’t over-process or you’ll get puree.
Q: Can I halve this recipe?
A: Absolutely—bake in a 5×3-inch pan; reduce baking time by about 10–15 minutes.
Q: Why did my loaf sink?
A: Likely overmixed batter or too much moisture from un-drained zucchini.
Q: Can I add mix-ins like seeds?
A: Sure—pumpkin seeds or sunflower seeds (¼ cup) give extra crunch.
Q: How long does it keep?
A: Enjoy within 3 days at room temp; up to 2 months frozen.
Conclusion
This Zucchini Carrot Bread brings summer’s best veggies right to your table in a wholesome, quick bread you’ll bake again and again. Give it a try, then swing back and share your tweaks—whether you added chocolate chips or went savory, I’d love to hear how you make it your own. And if you’re craving more vegetarian baking, don’t miss my Whole Wheat Banana Bread or Healthy Pumpkin Loaf next!
Zucchini Carrot Bread
Ingredients
- ¼ cup light brown sugar packed
- 2 large eggs room temperature
- ¼ cup melted coconut oil or unsalted butter cooled slightly
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line it with parchment.
- In a large bowl, whisk together flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, beat eggs, granulated sugar, and brown sugar until pale and slightly fluffy. Stir in melted coconut oil, Greek yogurt, and vanilla extract.
- Add the shredded zucchini and carrot, then gently fold until coated.
- Pour the wet mixture into the dry ingredients. Stir just until no streaks of flour remain. If using nuts, fold them in now.
- Scrape the batter into your prepared pan. Bake for 50–55 minutes, until a toothpick inserted in the center comes out clean.
- Let the bread rest in the pan on a wire rack for 10 minutes. Then lift it out by the parchment or invert onto the rack.
- After a further 10–15 minutes of cooling, slice into 10–12 generous pieces. Use a serrated knife for clean cuts.
