Carrot Zucchini Bread

4 from 2 votes

This Carrot Zucchini Bread is perfectly moist, delicious and simply irresistible. Easy to make, this quick bread is moist, soft and tender!

Prep Time15

Cook Time1

Total Time1 15

Course: Bread, Breakfast

Cuisine: American

Servings:

Calories: 228kcal

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.

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.