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Carrot and Zucchini Bread

Carrot and Zucchini Bread

Linda M. Harris
This moist and flavorful Carrot and Zucchini Bread is the perfect blend of sweet and savory.
Packed with freshly grated carrots, zucchini, and warm spices, it's an easy-to-make recipe that works for breakfast, snacks, or even dessert.
This versatile bread is simple to prepare and can be customized with your favorite add-ins like nuts, raisins, or chocolate chips.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 Slices
Calories 210 kcal

Equipment

  • 2 mixing bowls (1 large, 1 medium)
  • Box grater (for carrots and zucchini)
  • Measuring Cups and Spoons
  • whisk
  • Spatula
  • 9x5-inch loaf pan
  • Parchment paper (optional)
  • Wire cooling rack

Ingredients
  

Dry Ingredients:

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg optional
  • ½ teaspoon salt

Wet Ingredients:

  • 2 large eggs
  • ½ cup vegetable oil or melted butter
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract

Main Ingredients:

  • 1 cup grated carrots about 2 medium carrots
  • 1 cup grated zucchini about 1 medium zucchini, squeezed to remove excess moisture

Optional Add-Ins:

  • ½ cup chopped nuts walnuts or pecans
  • ½ cup raisins or dried cranberries
  • ½ cup chocolate chips

Instructions
 

  • Preheat and Prepare:
  • Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
  • Prep the Vegetables:
  • Grate the carrots and zucchini.
    Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture.
  • Mix the Dry Ingredients:
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg (if using), and salt.
  • Combine Wet Ingredients:
  • In a large bowl, whisk the eggs, vegetable oil, sugar, and vanilla extract until smooth.
    Fold in the grated carrots and zucchini.
  • Combine Wet and Dry Ingredients:
  • Gradually add the dry ingredients to the wet mixture. Gently fold with a spatula until just combined.
    Avoid overmixing to ensure a tender loaf.
  • Add Optional Mix-Ins:
  • If using nuts, raisins, or chocolate chips, fold them in at this stage.
  • Bake the Bread:
  • Pour the batter into the prepared loaf pan, smoothing the top.
    Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool and Serve:
  • Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Recipe Notes

  • Storage Tips: Store the bread in an airtight container at room temperature for up to 3 days. Refrigerate for up to 7 days or freeze for up to 3 months.
  • Zucchini Tip: Don’t skip squeezing the moisture out of the grated zucchini. This prevents the bread from being overly moist.
  • Customizable Add-Ins: Mix and match optional ingredients to your liking. For example, add both nuts and raisins for added flavor and texture.
  • Make It Healthier: Swap half the all-purpose flour for whole wheat flour or reduce the sugar slightly for a lighter version.
Keyword Carrot and Zucchini Bread