This Carrot Zucchini Bread is perfectly moist, delicious and simply irresistible. Easy to make, this quick bread is moist, soft and tender!
Who needs to go to a bakery for great bread when you can make your own whenever you want. The zucchini, carrots and cinnamon really make this bread fabulous. It pairs perfectly with a nice hot cup of tea or coffee.
Any recipe with the word “bread” in it, and I’m there. My weakness is definitely bread, and when I can get vegetables in it, that don’t really taste like veggies, even better!
Carrot Zucchini Bread
- Absolutely delicious
- Easy to make
- Uses A Short List Of Simple, Kitchen & Pantry Staple Ingredients
- Quick Bread – No Yeast Needed!
This bread is really delicious and I promise you won’t even taste the carrots and zucchini in it, they just add to the moistness of the bread.
Ingredient Notes
- Flour – We only need good old fashioned all purpose flour!
- Baking powder and soda – Levelling agents are needed.
- Spice– Ground cinnamon.
- Eggs – Help to bind everything together.
- Vegetable oil – To help make the bread moist.
- Brown sugar – Regular brown sugar packed.
- Vanilla extract – Without this, your bread may taste a little flat.
- Zucchini – Grated, squeeze out excess moisture.
- Carrot – shredded.
How To Make Carrot Zucchini Bread
- Prep oven and pan: Preheat oven to 350°F / 175°C. Grease a loaf pan with a bit of cooking oil or cooking spray and set aside.
- Mix dry ingredients: In a medium bowl, mix flour, baking powder, baking soda and cinnamon.
- Mix wet ingredients: In a large bowl, whisk eggs and oil; add sugar and vanilla, and whisk until well combined. Next, add the zucchini and carrot, mix until everything is well incorporated.
- Combine wet and dry: Add the flour mixture to zucchini mixture, gently folding until you are satisfied with the result.
- Bake: Pour the dough into a prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 to 10 minutes and then move to a wire rack to cool completely.
FAQs & Expert Tips
FAQS
You can leave the skin on the zucchini, there is no need to peel them. Wash the zucchini, cut off the ends and then grate the entire vegetable. As far as carrots go, I recommend peeling them.
Cut the ends off of the zucchini, then slice it in half, and slice each half in half again vertically. Shred the pieces with a grater. If you shred it smaller, then you won’t even see it in the bread after it bakes.
Nothing goes better with Carrot Zucchini Bread than a nice hot cup of tea or coffee.
TIPS
- It’s important to squeeze out excess water from the grated zucchini before adding it to your batter. Zucchini naturally has a lot of water in it that becomes quite clear after grating it.
- Make sure to not overfill the bread pan, you need to give the bread room to rise as it bakes. If you fill it to the top, the bread will collapse when it bakes.
- If you want to use whole wheat flour, go for it.
- Use your favorite spices. If you love a little nutmeg, go for it and add it.
- Let the loaf cool completely before slicing it.
Leftovers
Let the loaf cool fully to room temperature, then wrap it tightly with plastic wrap, and then a layer of foil. This will last in the fridge for about 1 week or on the counter for 2 days.
How To Freeze
One of the reasons I love making quick breads is how perfectly they freeze and thaw back out. You can make a big batch of loaves, freeze them and take them out of the freezer as they’re needed. Let the loaf cool fully to room temperature, then wrap it tightly with plastic wrap, and then a layer of foil. This will last in the freezer for 6 months.
More Great Recipes To Try
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Carrot Zucchini Bread
Ingredients
- 1½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon cinnamon ground
- 2 large eggs
- ½ cup vegetable oil
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 ¾ cups zucchini grated, squeeze out excess moisture
- ½ cup carrot shredded
Instructions
- Prep oven and pan: Preheat oven to 350°F / 175°C. Grease a loaf pan with a bit of cooking oil or cooking spray and set aside.
- Mix dry ingredients: In a medium bowl, mix flour, baking powder, baking soda and cinnamon.
- Mix wet ingredients: In a large bowl, whisk eggs and oil; add sugar and vanilla, and whisk until well combined. Next, add the zucchini and carrot, mix until everything is well incorporated.
- Combine wet and dry: Add the flour mixture to zucchini mixture, gently folding until you are satisfied with the result.
- Bake: Pour the dough into a prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 to 10 minutes and then move to a wire rack to cool completely.
Tips & Notes:
- It’s important to squeeze out excess water from the grated zucchini before adding it to your batter. Zucchini naturally has a lot of water in it that becomes quite clear after grating it.
- Make sure to not overfill the bread pan, you need to give the bread room to rise as it bakes. If you fill it to the top, the bread will collapse when it bakes.
- If you want to use whole wheat flour, go for it.
- Use your favorite spices. If you love a little nutmeg, go for it and add it.
- Let the loaf cool completely before slicing it.
- Let the loaf cool fully to room temperature, then wrap it tightly with plastic wrap, and then a layer of foil. This will last in the fridge for about 1 week or on the counter for 2 days.
- Freezing: Let the loaf cool fully to room temperature, then wrap it tightly with plastic wrap, and then a layer of foil. This will last in the freezer for 6 months.
