Zucchini Carrot Bread — 🥕💚🧡🎉 This is a fast, EASY, one bowl, no-mixer recipe for the BEST zucchini carrot bread! It’s super soft, moist, and tastes so good you’ll forget it’s on the healthier side! If you’re trying to take advantage of an abundance of summertime zucchini or just have a craving a fresh and warm quick bread, this one is PERFECT! As a bonus: even picky eaters don’t seem to notice the zucchini! 😉
Table of Contents
I loved this moist zucchini carrot bread recipe so much. It’s so soft, tender, uber-moist, dense enough to be satisfying, but still light.
It’s just sweet enough to taste like a dessert and not like you’re eating vegetables. But you are, so feel free to have seconds.
I adapted my Carrot Apple Bread recipe and it’s an easy, no mixer recipe that goes from bowl to oven in minutes.
Baking with carrots and zucchini not only adds chewy texture, but so much moisture is imparted that it’s impossible to have a dry loaf.
The zucchini carrot bread was so flavorful and moist that I didn’t even need butter. Although a browned butter or cream cheese glaze can never hurt!
Zucchini Carrot Bread Ingredients
To make this fun spin on traditional homemade zucchini bread, you’ll need:
- Egg
- Light brown sugar
- Coconut oil
- Granulated sugar
- Sour cream
- Vanilla extract
- Cinnamon
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Grated carrots
- Grated zucchini
- Walnuts, raisins, etc. (optional)
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Zucchini Carrot Bread
- Stir together the sugars, cinnamon, and wet ingredients.
- Mix in the dry ingredients.
- Fold in the grated carrots and zucchini, then pour the batter into a greased 9×5-inch loaf pan.
- Bake until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
Storage Instructions
Room temp: Store airtight at room temperature for up to 7 days.
In the fridge: You can store the bread in the fridge, although I don’t prefer it that way. I like my quick breads kept at room temp.
In the freezer: Store in a freezer bag for up to 4 months. Thaw on the counter when ready to eat.
Recipe FAQs
I used liquid-state coconut oil so there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer it.
Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.
I grated the carrots and zucchini by hand using the coarsest blade on a box grater. It only takes a few minutes and I’d spend much more time washing food processor parts than doing it the old-fashioned way.
I omitted the usual carrot cake mix-ins, but you’re welcome to add chopped walnuts and/or raisins if desired.
Bake the bread until the top is set and golden in color, and a toothpick inserted in the middle comes out clean. Zucchini is a very moisture-logged ingredient and baking time can vary dramatically based on just how wet yours is. Don’t be afraid to bake longer than my estimate, if necessary. Carrots are also moist, so there’s that aspect too.
Note that you may need to tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark to prevent top and sides of the bread from becoming overly browned before center cooks through.
Short answer: NO. Make sure the bread is completely done before you remove it from the oven. You can’t re-bake bread that you decide 15 or 20 minutes later (that falls as it’s cooling) that you want to pop it back into the oven. This never works, the bread will never set up correctly, and it’s also dangerous because the eggs were never fully cooked so from a food safety perspective, you need to toss it, sadly. Be sure when you take it out of the oven that it’s actually done.
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Zucchini Carrot Bread
Ingredients
- 1 large egg
- ½ cup light brown sugar, packed
- ⅓ cup liquid-state coconut oil, canola or vegetable may be substituted
- ¼ cup granulated sugar
- ¼ cup cup sour cream, lite is okay; or Greek yogurt may be substituted
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch salt, optional and to taste
- 1 cup grated carrots, laid loosely in cup and not packed (about 1 large/2 medium peeled and trimmed carrots)
- 1 cup grated zucchini, laid loosely in cup and not packed(about 1 medium/large trimmed zucchini)
- ½ cup walnuts, raisins, etc., optional
Instructions
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note – Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.
- In a large bowl, add the the egg, brown sugar, oil, sugar, sour cream, vanilla, cinnamon, and whisk to combine.
- Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
- Add the carrots, zucchini, optional walnuts or raisins, and fold gently to combine.
- Turn batter out into the prepared pan (it’s quite thick, this is what you want), smoothing the top lightly with a spatula.
- Bake for about 52 to 58 minutes (I baked 54 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with or glaze with
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Zucchini Bread Recipes:
Zucchini Bread Recipe — Super moist, tender, loaded with chocolate chips, and so EASY to make!! One bowl, no mixer, and THE BEST zucchini bread you’ll ever try!!
Blueberry Zucchini Bread— This blueberry zucchini bread is a quick, no-mixer recipe that’s sweet, but not too sweet. Each bite is bursting with fresh blueberries!
Zucchini Banana Bread — This Zucchini Banana Bread is so soft, tender, uber-moist, dense enough to be satisfying, but still light! It’s just sweet enough to taste like a dessert and not like you’re eating vegetables.
Blueberry Banana Zucchini Bread — This is an easy zucchini bread recipe that’s packed with bananas and juicy blueberries. I guarantee this will be your new favorite quick bread!
Frosted Apple Zucchini Bread — 🍏😋Super soft, moist, and topped with the BEST frosting ever!! One bowl, no mixer, EASY recipe for the best apple zucchini bread that everyone LOVES!!
Glazed Lemon Zucchini Bread — 🍋🎉🍞 This EASY, no-mixer homemade quick bread combines tangy lemon flavor with tender zucchini which keeps it so incredibly soft, tender, and moist!
Originally published 2016, and republished July 31, 2020 and republished July 26, 2024 with updated text.
I’m in love!! My 2 favoritest veggies, together in one delicious loaf!! :) Just pure perfection!
There is a snowstorm in NY now, but I am determined to go to whole foods, buy zucchinis so I can make this bread!
I love all the carrot cake recipes I’ve been seeing lately! This looks great, I love that it is also mixed with zucchini! It’s like the perfect veggie bread
I just made (again) your carrot apple bread yesterday! We must be on the same wavelength. I don’t see how you could go wrong with a carrot/zucchini combo.
Thanks for making that bread again…yesterday! Totally same wavelength :)
The top/crust looks really crispy in comparison to the moist density of the load/bread. Very good! I like when its like that because you get such a great texture out of each bite. I’m loving this corrot zucchinni bread. Oooh how chocolate chips and even walnuts (like u mentioned) and raisins could be excellent in this too! xoxo
It’s actually so soft on the top that it kind of glistens! It wasn’t crispy but I tented with foil to prevent that. It was just all-around, crazy soft and moist!
This sounds and looks great! Do you have any tips on grating lots of veggies without your arm falling off?
Honestly it takes less than 1 min per veggie! Like I can grate an 8-inch zucchini in like 45 seconds and grate and peel carrots in about 2 minutes for this recipe. I use a 9.99 box grater from Target, nothing too fancy! I think it could be your grater if it’s overly challenging!
This bread looks so moist and delish! Love that you used carrots and zucchini together! Pinned!
Thanks for pinning, Anna!
Girl, you know I’m not big on carrot cake, but damn, I do not think I’d be able to resist this bread! It looks so impossibly moist and decadent with the slivers of zucchini in it – I absolutely need it toasted and buttered for me to eat like, yesterday. Pinned!
Thanks for pinning and yes, buttering most anything makes it even more irresistible :)
This bread is perfect to use up all the carrots and zuchinnis everyone has left at the end of summer! Of course the best way to use up leftover veggies is in a dessert… :) Looks delicious!
I know, I thought the same thing! In the summer there are SO many zucchini (and carrots to an extent) that seem to multiply. So hey, I’m a little early for both Easter and summer veggie season :)
Looks incredible!! Perfect brunch bread for Easter!! Great recipe!
This would be my favorite bread ever!! Carrot and zucchini, genius. It’s perfect!! Pinned, obvi.
Last night I noticed an older carrot cake post of your popped up in my feed, and I knew I had this one coming. Great minds :)
This bread looks so yummy…I used my zucchini in your edamame salad so I’ll need to buy more so I can make this on the weekend…I love how your pictures show how moist the bread is…I think I make the most recipes from your blog because they never ask for crazy ingredients and they always come out great.
So glad you made the Edamame Feta Salad and now you have to buy more zucchini :)
Thanks for the wonderful compliments that you make the most recipes from my blog because the recipes never ask for crazy ingredients and they always come out great…that is the highest compliment you could give me – thank you!! :)
The texture on that bread?! I can’t stand how perfect it is! I have been making carrot cake all week, and I love how moist the carrot makes it. Then, you added zucchini and I bet it’s out of this world soft and chewy! Pinned!
Thanks for pinning and yes, this bread was just….beyond-all moist! I’m jealous of all the carrot cakes you’ve been making :) Love carrot cake!
This quick bread is packed with veggies–2 cups is a healthy amount for a normal size loaf pan! Seconds would definitely be in order. I don’t think this would last long here–especially with a little cream cheese or browned butter frosting. Either would be perfect!
I think you’d love this, Paula! It’s loaded with veggies without tasting like it’s one big vegetable in a loaf pan :) And cream cheese or browned butter frosting make everything better!
Wow. Those little flecks of zucchini are just doing me in. I want to try this NOW. That texture is so incredible!
It must be so cool to have a checkout code tied into your name. I think I’ll make that a new life goal! :)
Never tried sth like this. But it looks amazing *_* http://www.color-castles.com