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 guess I am the only one who had bad luck with it. I cooked it for nearly 1hour 20 minutes it never cooked all the way through.i put a fork and it came out clean the top felt spongy but done. As it cooled first 15 minutes the top caved , I turned it out and it cooled the rest of the way. I am guessing I had a very moist carrot and zucchini or shaved it to well. We loved the flavor so much we at it like a lava cake lol. I will try it again.
I’m guessing you had the same – very moist produce. Glad that you were able to still take advantage of it as a lava cake :)
Makes a great tasting moist loaf, so easy to make even an old man like me can put it together.
Thanks for the five star review and glad it was easy for you to make!
Makes a great tasting moist loaf, so easy to make even an old man like me can put it together.
Soooo goood delicious bread this is the fifth one that I made my family and friends love it. Thanks for the recipes
Thanks for the five star review and I’m glad this is a 5-time winner!
This bread recipe turned out perfectly! I added raisins, walnuts, coconut, ans even some ground flax seeds. Delicious…my husband wants more. I have plenty of zucchini so will definitely be making this again vwry soon.
Hi Betty!! I am so glad this bread turned out great for you even with some ground flax seeds! Glad to hear that Mike wants more :)
Soooo goood delicious bread this is the fifth one that I made my family and friends love it. Thanks for the recipes
Amazingly delicious bread! I’ve made two of these breads, one I left home the other I brought to the office. My co-workers raved about how moist and tasty it was. I used plain greek yogart and baked in a 8.5×4.5 glass loaf pan at 325 in a convection oven. I checked after 30 mins, covered with foil so it wouldn’t over brown and left in for another 10 mins. Perfect bread both times! i will definitely be making more to freeze.
Thanks for the 5 star review and glad this was a hit with everyone!
Amazingly delicious bread! I’ve made two of these breads, one I left home the other I brought to the office. My co-workers raved about how moist and tasty it was. I used plain greek yogart and baked in a 8.5×4.5 glass loaf pan at 325 in a convection oven. I checked after 30 mins, covered with foil so it wouldn’t over brown and left in for another 10 mins. Perfect bread both times! i will definitely be making more to freeze.
Excellent! Have made this recipe several times in the last couple of weeks. I make them as muffins. I normally double the recipe, add some flax meal, and use Greek vanilla yogurt. And I sprinkle cinnamon/sugar on top before they bake. Superb!
Thanks for the 5 star review and glad this has become a recipe that’s on repeat with some nice customizations!
Excellent! Have made this recipe several times in the last couple of weeks. I make them as muffins. I normally double the recipe, add some flax meal, and use Greek vanilla yogurt. And I sprinkle cinnamon/sugar on top before they bake. Superb!
Moist and delicious! We loved it and will make again.
Thanks for the 5 star review and glad you loved it and will make it again!
Moist and delicious! We loved it and will make again.
Just made your recipe, it makes a beautiful looking loaf. Best recipe I have ever used! Thanks
Thanks for the 5 star review and glad you think it’s the best recipe you’ve ever used!
Just made your recipe, it makes a beautiful looking loaf. Best recipe I have ever used! Thanks
Made mine in 4 mini pans and baked 20 mins. Very tasty!
Thanks for the 5 star review and glad the mini loaves worked well!
Made mine in 4 mini pans and baked 20 mins. Very tasty!
This recipe is delicious and moist. My one-year-old loved it. I’m definitely going to be printing off a copy. Thank you for sharing
Glad it was a hit!