Sneak vegetables into your baking with this easy zucchini carrot bread. This quick bread is tender, moist, and gently spiced—an excellent way to use an abundance of summer zucchini while adding the sweet, aromatic notes of carrot.
Classic zucchini bread is a favorite, and adding shredded carrot gives it a flavor reminiscent of carrot cake while keeping the loaf light and moist. This loaf is easy to prepare, makes a thoughtful gift, and pairs beautifully with coffee or afternoon tea.
Table of Contents
Why You’ll Love This Recipe
- No special equipment. A box grater, mixing bowl, and loaf pan are all you need.
- Great for excess produce. Use summer zucchini and carrots to make a moist, flavorful loaf.
- Quick and straightforward. The batter comes together in minutes and bakes into a tender loaf.
- A cozy, transitional bake. The cinnamon gives a hint of autumn flavor without switching to full pumpkin season.
Ingredient Notes
- Flour: Use all-purpose flour and measure carefully—avoid packing the cup.
- Baking soda and baking powder: These leaveners lift the loaf; make sure they are fresh.
- Salt: Balances sweetness and helps the leaveners work.
- Cinnamon: Adds warm spice that complements the carrots.
- Vegetable oil: A neutral oil such as canola or vegetable keeps the bread tender.
- Eggs: Two large eggs bind the batter—room temperature is best.
- Sugar and brown sugar: Granulated sugar for sweetness and light brown sugar for a touch of molasses flavor.
- Vanilla: Pure vanilla extract brightens the aroma.
- Carrots: Peel and finely shred fresh carrots for the best moisture and flavor.
- Zucchini: Shred unpeeled zucchini and pat it dry to remove excess moisture. Gently pack into the measuring cup.
See the recipe card below for exact measurements and full instructions.
Recipe Variations
Mix-ins: Stir in 1 cup chopped walnuts, pecans, or apples. Dried raisins or cranberries (about ½ cup) also work well.
Glaze: For extra sweetness, whisk 1 cup confectioners’ sugar with 2 tablespoons cream or milk and ½ teaspoon vanilla. Drizzle over a cooled loaf for added shine.
Muffins: Fill a standard 12-cup muffin tin three-quarters full and bake at 400°F for 18–20 minutes for individual portions.
How to Make Carrot Zucchini Bread
- Preheat the oven to 375°F. Line an 8½ x 4½-inch loaf pan with parchment paper and set aside.
- In a medium bowl, whisk together vegetable oil, eggs, granulated sugar, brown sugar, and vanilla until combined.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Add the wet ingredients to the dry ingredients and stir gently until just combined—do not over-mix.
- Fold in the shredded zucchini and carrots, then transfer the batter to the prepared pan.
- Bake at 375°F for 50–60 minutes, or until a toothpick inserted in the center comes out with little to no crumbs.
- Let the loaf cool in the pan 5–10 minutes, then remove to a wire rack to cool completely.
Expert Tips
Shred fresh vegetables yourself. Freshly shredded carrots and zucchini hold more moisture and flavor than pre-packaged options.
Pat the shredded veggies dry. Use a clean kitchen towel or paper towels to remove excess moisture so the loaf isn’t gummy.
Mix gently. Stir the batter until just combined; over-mixing creates a dense loaf.
Storage Tips
Store: Keep completely cooled bread in an airtight container at room temperature for up to 5 days.
Freeze: Wrap the cooled loaf tightly in plastic wrap and aluminum foil. Freeze for up to 3 months and thaw in the refrigerator before returning to room temperature.
Recipe FAQ
If the shredded vegetables are too wet, or if flour was measured inaccurately, the loaf can be crumbly. Pat the shredded carrots and zucchini dry and measure flour with a scale or use the spoon-and-level method.
Over-mixing the batter can produce a dense loaf. Mix just until the ingredients are combined and check that your leavening agents are fresh.
Related Recipes
Other recipes that showcase vegetables as the star ingredient.
Easy Zucchini Spice Cake
Easy Carrot Zucchini Muffins
Carrot Cake Coffee Cake
Zucchini Bundt Cake with Cinnamon Swirl
Did you love this recipe? Please consider leaving a rating and a comment if you try it—feedback helps others find and enjoy this loaf.
Get the Recipe: Easy Zucchini Carrot Bread
Equipment
- 8.5-inch x 4.5-inch loaf pan
- Kitchen scale (optional)
- Mixing bowls
- Box grater
Ingredients
- ⅔ cup vegetable oil (156 ml)
- 2 large eggs, room temperature
- ½ cup granulated sugar (100 g)
- ½ cup packed light brown sugar (100 g)
- 1 teaspoon vanilla extract (5 ml)
- 2 cups all-purpose flour (250 g)
- ½ teaspoon baking soda (3 g)
- ½ teaspoon baking powder (2 g)
- ½ teaspoon salt (2 g)
- 2 teaspoons ground cinnamon (8 g)
- 1 cup finely shredded unpeeled zucchini, patted dry (100 g)
- 1 cup finely shredded carrot (100 g)
Instructions
- Preheat oven to 375°F. Line an 8½ x 4½-inch loaf pan with parchment paper.
- In a medium bowl, mix vegetable oil, eggs, granulated sugar, brown sugar, and vanilla until combined.
- In a large bowl, whisk flour, baking soda, baking powder, salt, and cinnamon. Add wet ingredients and stir until just combined.
- Fold in shredded zucchini and carrot, then pour batter into the prepared pan.
- Bake 50–60 minutes, until a toothpick inserted in the center comes out with little to no crumbs.
- Cool in the pan 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
Pre-shredded carrots: Packaged shredded carrots often lack moisture and flavor. For best results, shred fresh carrots and zucchini yourself.
Storage: Store in an airtight container at room temperature for up to 5 days or freeze wrapped for up to 3 months.
Calories: 322kcal,
Carbohydrates: 42g,
Protein: 4g