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.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
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.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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.
Unless I misunderstood, I feel the 9×5″ loaf pan was skimpy and the 8×4″ pan would have been much better. I did add some cloves and nutmeg. It tasted great.
Unless I misunderstood, I feel the 9×5″ loaf pan was skimpy and the 8×4″ pan would have been much better. I did add some cloves and nutmeg. It tasted great.
For me with this recipe I wouldn’t want to try an 8×4, it would simply just not be enough room and I know it would overflow, but you can try it and see what happens.
I made this today, and this is so yummy–light and moist! Will definitely make it again! Loved the addition of the walnuts! Thanks, Averie!
I made this today, and this is so yummy–light and moist! Will definitely make it again! Loved the addition of the walnuts! Thanks, Averie!
Thanks for the 5 star review and I am glad it was so yummy and light and you’ll make it again!
This is going to be my next bread that I make! I’ll come back after I make it and write a review! Thanks for posting this, Avery!
This bread is sooooooo yummy!
This bread is sooooooo yummy!
Thanks for the 5 star review and I am glad it turned out so yummy for you!
My daughters and I made this recipe and it was delicious! We used the recipe as written with the addition of dark chocolate chips. So good! Thank you!
My daughters and I made this recipe and it was delicious! We used the recipe as written with the addition of dark chocolate chips. So good! Thank you!
Thanks for the 5 star review and glad that it was delicious and I’m sure the dark chocolate was great in it!
I have the best ever chocolate chip zucchini bread I am posting tomorrow! Please check back for it!
I made it just as directed and really like the moist loaf.
I made it just as directed and really like the moist loaf.
Thanks for the 5 star review and glad it was really moist!
Hi! Do we need to squeeze the water out of the zucchini before adding it in?
Thank you:)
I don’t but you could give it a light wringing out if you want, but I haven’t found it to be necessary with this particular recipe.
This bread is delicious! I doubled the recipe to make two loaves and added nutmeg because I find the flavor to be a zucchini bread staple and it came out perfectly. I tried another recipe before this one and it was very dense and dry but the Greek yogurt in this recipe completely changed that! Will definitely make it again.
This bread is delicious! I doubled the recipe to make two loaves and added nutmeg because I find the flavor to be a zucchini bread staple and it came out perfectly. I tried another recipe before this one and it was very dense and dry but the Greek yogurt in this recipe completely changed that! Will definitely make it again.
Thanks for the 5 star review and glad my recipe was a winner for you and that your two loaves turned out deliciously!
I’ve made this several times (as written) and my family loves it.
I’ve made this several times (as written) and my family loves it.
Thanks for the 5 star review and glad that your family loves this!