Fall in love with this easy and flavorful zucchini carrot bread recipe! In my house, not only does fall mean sweater weather but it means baking season. After all, what’s better than snuggling up in your favorite fluffy sweater and enjoying some delicious baked goods?
It’s like carrot cake and zucchini bread meshed together to make a perfectly moist and rich loaf of savory and sweet bread. This zucchini carrot bread is one of my favorite things to eat for breakfast in the fall. Smear some butter on top and prepare to be in veggie bread heaven! Just don’t lose self control like me and eat half of the loaf before lunch. 😉
If you’re more of a carrot cake person, fear not, I got you. This easy classic carrot cake recipe will knock your socks off. More of a zucchini bread person? I STILL GOT YOU. Try this easy zucchini bread recipe and you’ll thank me later.
*Originally published September 2013. Text and photos updated.*
WHY YOU WILL LOVE THIS ZUCCHINI CARROT BREAD:
- Dealing with anti-vegetable people? This is one delicious way to sneak some veggies into their diet. It might even change their minds about vegetables.
- It’s easy peasy! Simple as mix, bake, cool and enjoy! It’s also easy to double or triple the recipe and freeze the extras to save for later.
- Enjoy this zucchini carrot bread for up to 3 months after baking it! Once it has cooled completely, wrap it up tightly and throw it in the freezer. When you’re ready to dig in, just thaw it on the counter top overnight.
- What does this zucchini carrot bread taste like you ask?? Well, if you are worried it tastes like vegetables it does NOT. It will taste like whatever spices you use in the batter so cinnamon, nutmeg, and hints of molasses from the brown sugar (especially if you use dark brown sugar).
Dry ingredients: Keep it simple with flour, baking soda, baking powder, cinnamon, nutmeg and salt.
Brown sugar: This is a key ingredient in many baked goods. It behaves similarly to white sugar but thanks to the molasses, brown sugar has an extra depth of flavor!
Wet ingredients: Eggs, vanilla, and cooking oil. The choice of cooking oil is yours but I like to use avocado oil.
The veggies: Can’t forget the shredded zucchini and carrots!
Pecans: To add the perfect little crunch to this zucchini carrot bread!
HOW TO MAKE ZUCCHINI CARROT BREAD:
- Get your oven nice and warm. Preheat it to 350 degrees!
- Prep your loaf pan. You can do this using grease or by lining it with parchment paper.
- Whisk it up! Using a large bowl, whisk together your dry ingredients (flour, baking soda, baking powder, cinnamon, nutmeg, and salt).
- Add the remaining ingredients. Create a well in the center of the dry ingredients and add the remaining ingredients, except the pecans.
- Stir until just combined, then gently fold in your pecans. Careful not to overdo it here!
- Evenly pour and spread the zucchini carrot batter into your prepared pan, then bake for 50-60 minutes or until a toothpick pulls out mostly clean.
- Cool in the pan for 10 minutes, then remove the loaf of bread from the pan and let it cool completely on a wire rack!
Tips and variations:
- Make sure to properly prepare your baking dish. We don’t want this masterpiece to stick.
- Shred your zucchini and carrots with a food processor. Shredding anything can be a daunting task. The food processor makes it much faster and makes for an easier cleanup!
- Not a fan of pecans? A great alternative for pecans is walnuts.
- Make it a dessert! Serve warm with a scoop of vanilla ice cream and caramel topping.
Frequently asked questions:
- Can I leave out the pecans?
Of course! Some people aren’t a fan of nuts and many people are allergic. I personally like nuts in my baked goods for the extra crunch and depth of flavor.
- Can I use white sugar instead of brown sugar?
You definitely can! It might change the flavor slightly and result in a lighter colored bread but if you don’t have brown sugar, white sugar works just fine.
- Do I have to refrigerate my zucchini carrot bread?
I recommend refrigerating the zucchini carrot bread because it will last in the fridge for up to 7 days. If your house is anything like mine this stuff goes quick but if it sticks around long enough to be refrigerated, you can slice and pop it in the toaster oven for a moment or two to heat it up. You could also just devour it straight out of the fridge, both ways are delish!
Other recipes you might like:
- Zucchini Brownies
- Chocolate Zucchini Cupcakes
- Easy Banana Bread
- Irish Soda Bread
- Buttermilk Chive Biscuits
- Easy Pumpkin Butter
Don't know what to do with the leftover zucchini from your summer harvest? I got you! This zucchini coffee cake recipe is the perfect sweet breakfast treat that the whole family is guaranteed to love!
- 2 cups (225g) all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1¼ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup (140g) packed brown sugar
- ½ cup (120ml) oil of choice (I like to use avocado oil)
- 2 large eggs
- 1 teaspoon vanilla
- 1¼ cups (180g) shredded zucchini
- ¾ cup (75g) shredded carrot
- ½ cup (50g) chopped pecans
Preheat oven to 350°F. Grease OR line a 9×5 loaf pan with parchment paper; set aside.
In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Create a well in the center of the dry ingredients and add the brown sugar, oil, eggs, vanilla, zucchini, and carrot. Stir until almost combined. Fold in the pecans.
Spread batter into prepared pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out MOSTLY clean with no raw batter. (A few moist crumbs is perfect!) Cool in pan 10 minutes before removing to cool completely on a wire rack.
- STORAGE: Store completely cooled bread tightly wrapped at room temperature for 3-4 days or in the refrigerator for up to 7 days.
- FREEZER FRIENDLY: Wrap completely cooled bread tightly in foil and freeze for up to 3 months. Thaw completely on the counter overnight.