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.
The best bread I’ve ever made! I followed the recipe exactly and just added some walnuts, chocolate chips, and coconut flakes. Super moist and delicious.
Thanks for the 5 star review and glad this was the best bread you’ve ever made! That’s quite a statement! Your additions sound delicious!
great
I doubled the recipe and cooked for over 60 minutes and the Center was still raw. Both we still goopy and completely raw inside. Not sure what happened.
I doubled the recipe and cooked for over 60 minutes and the Center was still raw. Both we still goopy and completely raw inside. Not sure what happened.
If it was raw, it obviously wasn’t baked long enough.
If you doubled the recipe, you were asking more of your oven, like to do double the work. So I wouldn’t expect it would finish cooking in the same amount of time that baking one loaf at a time would. Bake until done, only you and your oven will know what that magic number is.
Great recipe. I made the bread and also muffins. The muffins were fully baked at 25 minutes.
This is the best recipe. I don’t think I will ever go back to just plain Zucchini bread. I was wanting to know if you could do muffins with this too.
This is the best recipe. I don’t think I will ever go back to just plain Zucchini bread. I was wanting to know if you could do muffins with this too.
Thanks for the 5 star review and glad you’ll never go back to just plain zucchini bread!
Yes, totally do-able for muffins, bake about 18-22 mins guessing at 350F.
I made the carrot zucchini bread with pecans. Delicious! Our garden was overflowing with zucchini and My freezer is full of about 6 types of zucchini bread plus bags of grated zucchini.
I made the carrot zucchini bread with pecans. Delicious! Our garden was overflowing with zucchini and My freezer is full of about 6 types of zucchini bread plus bags of grated zucchini.
Glad this turned out great for you and helped take some of your zucchini off your hands! Sounds like you have plenty!
Hi Averie
I have just found your site and this is the first recipe of yours I’ve cooked. I must say, it was very easy to put together and the taste was fantastic. I was skeptical of the consistency of the batter haha but it was fine!!! I cooked mine a little under so the bottom was slightly undercooked, will cook for longer next time! I didn’t have buttermilk so used greek yoghurt instead and I used 1 teaspoon of All Spice in place of the suggested spices. I added in more than the suggested veg because I didn’t want to waste what I had shredded but I don’t think this affected the end result. I also added in some sultanas and will do the same when I cook this again later in the week (I really feel like they set it off). I cooked this as I wanted something to go with my tea and coffee in the morning – this hits the nail on the head 🙂 it’s the perfect amount of sweetness for me. Thanks again x
Hi Averie
I have just found your site and this is the first recipe of yours I’ve cooked. I must say, it was very easy to put together and the taste was fantastic. I was skeptical of the consistency of the batter haha but it was fine!!! I cooked mine a little under so the bottom was slightly undercooked, will cook for longer next time! I didn’t have buttermilk so used greek yoghurt instead and I used 1 teaspoon of All Spice in place of the suggested spices. I added in more than the suggested veg because I didn’t want to waste what I had shredded but I don’t think this affected the end result. I also added in some sultanas and will do the same when I cook this again later in the week (I really feel like they set it off). I cooked this as I wanted something to go with my tea and coffee in the morning – this hits the nail on the head 🙂 it’s the perfect amount of sweetness for me. Thanks again x
Thanks for the 5 star review and I am glad to hear that this was a hit for you and that you will make it again!
Ok…this is AWESOME! I did make a couple changes…didn’t have sour cream, so I used about 1/4 cup half and half with juice from half a lemon added to it, letting it sit about 15 min. I’ve used this as a substitute for buttermilk when making bread and it works great. So, because the batter was a little more runny, I added about 1/4 cup more flour. I also used parchment paper in the pan. The next time, which will be any minute here, I’m using 1/3 cup more carrot and zucchini. I’ve been making zucchini bread for 40 years…this is my new recipe!
Ok…this is AWESOME! I did make a couple changes…didn’t have sour cream, so I used about 1/4 cup half and half with juice from half a lemon added to it, letting it sit about 15 min. I’ve used this as a substitute for buttermilk when making bread and it works great. So, because the batter was a little more runny, I added about 1/4 cup more flour. I also used parchment paper in the pan. The next time, which will be any minute here, I’m using 1/3 cup more carrot and zucchini. I’ve been making zucchini bread for 40 years…this is my new recipe!
Thanks for the 5 star review and glad this is your new favorite zucchini bread recipe after 40 years!
Also try this one…sooooo good! Similar but with chocolate chips https://www.averiecooks.com/the-best-zucchini-bread/
Glad your substitutions/improvisations worked well for you (I can tell by what you wrote you’re an experienced baker)!
I made this recipe tonight. I actually made 3 loafs. Each one fit perfectly into an 8 x 4 in pan, so I can attest that it will fit and not flow over. In fact, they do not rise like other recipes that I have made.
I made this recipe tonight. I actually made 3 loafs. Each one fit perfectly into an 8 x 4 in pan, so I can attest that it will fit and not flow over. In fact, they do not rise like other recipes that I have made.
I made this recipe tonight. I actually made 3 loafs. Each one fit perfectly into an 8 x 4 in pan, so I can attest that it will fit and not flow over. In fact, they do not rise like other recipes that I have made.