Fall in love with this easy and flavorful zucchini carrot bread! In my house, fall not only means sweater weather but also baking season. After all, what’s better than snuggling up in your favorite fluffy sweater and enjoying some delicious baked goods? Whip up some zucchini bread with carrot and enjoy as the spiced aromas fill your kitchen!
Zucchini Carrot Bread
This zucchini carrot bread recipe is like if carrot cake and zucchini bread came together to create a perfectly moist and rich loaf of savory and sweet bread!
Zucchini and 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. 😉
I love serving this to the “anti-vegetable” people in my life. It’s one delicious way to sneak some veggies into their diet. It might even change their minds about vegetables!
If you’re more of a carrot cake person, fear not, I got you. This Easy Classic Carrot Cake will knock your socks off. More of a zucchini bread person? I STILL GOT YOU. Try this Easy Zucchini Bread and you’ll thank me later!
Why You’ll Love This Zucchini Bread with Carrot
- Simple as mix, bake, cool, and enjoy!
- Can easily be doubled or tripled for freezing
- Full of warm, spicy fall flavors
- Perfect for breakfast, brunch, or a snack
- The best for sneaking your kids some veggies!
Key Ingredients to Make Carrot Zucchini Bread
- DRY INGREDIENTS – Keep it simple with flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- BROWN SUGAR – 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.
- VEGETABLES – Can’t forget the shredded zucchini and carrots!
- PECANS – To add the perfect little crunch to this zucchini carrot bread!
Instructions to Make Zucchini and Carrot Bread
RECIPE PREP: Your oven needs to be nice and warm for your zucchini bread with carrot. Preheat it to 350 degrees F. Grease your loaf pan or line it with parchment paper.
COMBINE DRY INGREDIENTS: Add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to a large bowl and whisk to combine.
INCORPORATE THE REST: Create a well in the center of the dry ingredients and add the brown sugar, eggs, vanilla, cooking oil, and shredded zucchini and carrots. Stir until just combined, then gently fold in the pecans.
BAKE: Add the zucchini and carrot bread batter to the prepared loaf pan and bake for 50-60 minutes, or until an inserted toothpick comes out clean.
COOL: Let the bread cool in the pan for about 10 minutes, then remove it and allow it to finish cooling on a wire rack. Enjoy!
Zucchini Carrot Bread Recipe Tips
- Make sure to properly prepare your baking dish. You don’t want your carrot zucchini bread masterpiece to stick. Parchment paper, butter, or non-stick cooking spray all work well!
- Shred your veggies with a food processor. Shredding anything can be a daunting task. The food processor makes it so much faster — and cleanup is much easier!
- Make sure to work gently when adding the pecans to the batter. You really just want to fold them in. Overmixing will give you tough and dense results!
- Don’t like pecans? Walnuts are a great alternative — or you could skip the nuts entirely if allergies are a concern!
- Make it a dessert! Serve your zucchini bread with carrot with a scoop of vanilla ice cream and caramel topping to make it more decadent.
FAQ
Of course! I personally like nuts in my baked goods for the extra crunch and depth of flavor. But, I know that some aren’t fans of nuts and many people are allergic. Do what’s best for your preferences.
Yes, you definitely can! It might change the flavor slightly and result in a lighter-colored carrot zucchini, bread but if you don’t have brown sugar, white sugar works just fine.
Yes, I recommend refrigerating the zucchini carrot bread. If your house is anything like mine, this stuff goes quickly. 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! As a note, it will keep in the fridge for up to 7 days.
No, you don’t have to for zucchini bread with carrot. As you can see from the photos, I don’t peel the zucchini before shredding it. The squash will basically melt into the bread as it bakes, so you won’t be able to tell whether the skin is there or not. Peeling adds a really unnecessary extra step to your zucchini carrot bread recipe!
More Zucchini Recipes To Try
- Zucchini Brownies
- Chocolate Zucchini Cupcakes
- Zucchini Coffee Cake
- Easy Zucchini Quick Bread
- Double Chocolate Zucchini Muffin Bread
Thanks so much for reading! Let me know what you think about this carrot zucchini bread!
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Zucchini Carrot Bread
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Lost my favorite zucchini/carrot bread recipe so going to try yours. How long should I cook if using small tins?
I am so sorry to hear that! I would start checking them around 25 minutes. Hope you enjoy!
Anyone else feel like the measurements of baking soda and baking powder should be switched?
Do you need to squeeze the extra moisture out of the zucchini?
No, you don’t need to squeeze out the zucchini. Let me know how you like it!
Wow! This looks seriously good. I love the visible shreds of green and orange.
Thank you!!