Carrot Zucchini Bread

I love carrot cake. I’ve made so many versions including carrot cake cookies, a loaf cake, carrot pineapple banana breadcupcakesno-bake bites, carrot cake bars, and carrot apple bread.

And I’ve got lots of zucchini-banana recipes.

Carrot Zucchini Bread - Fast, easy, one bowl, no mixer!! Super soft, moist, and tastes so good you'll forget it's on the healthier side!!

But no carr0t-zucchini recipes. I was definitely overdue to merge carrots and zucchini into one easy and amazing loaf.

I loved this bread 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.

Carrot Zucchini Bread - Fast, easy, one bowl, no mixer!! Super soft, moist, and tastes so good you'll forget it's on the healthier side!!

I adapted my Carrot Apple Bread recipe and it’s an easy, no mixer recipe that goes from bowl to oven in minutes. 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 love baking with coconut oil for muffinscakesbreadcookies and more. I used Nutiva Coconut Oil from iHerb.com. Code AVE630 at checkout saves you $10 off your order. I love iHerb for everything like probioticsbulk cinnamonpumpkin pie spiceliquid vanilla stevia dropsbulk white stevia powdermedicinal fancy-grade honeychia seedsface cleansernutritional yeast, and mini chocolate chips.

Carrot Zucchini Bread - Fast, easy, one bowl, no mixer!! Super soft, moist, and tastes so good you'll forget it's on the healthier side!!

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. 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.

The bread was so flavorful and moist that I didn’t even need butter. Although a browned butter or cream cheese glaze can never hurt.

Carrot Zucchini Bread - Fast, easy, one bowl, no mixer!! Super soft, moist, and tastes so good you'll forget it's on the healthier side!!

Print Recipe

Carrot Zucchini Bread

The bread is 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. It’s an easy, no mixer recipe, that comes together quickly. Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if desired. I grated the carrots and zucchini by hand using the coarsest blade on a box grater. The batter is quite thick and that’s by design. Feel free to optionally add walnuts, raisins, or your favorite nuts or dried fruit, or glaze the bread if desired.

Yield: one 9x5-inch loaf

Prep Time: 10 minutes

Cook Time: about 52 to 58 minutes

Total Time: about 90 minutes, for cooling

Ingredients:

  • 1 large egg
  • 1/2 cup light brown sugar, packed
  • 1/3 cup liquid-state coconut oil (canola or vegetable may be substituted)
  • 1/4 cup granulated sugar
  • 1/4 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
  • 1/2  teaspoon baking powder
  • 1/2  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)
  • 1/2 cup walnuts, raisins, etc., optional

Directions:

  1. Preheat oven to 350F. Spray one 9x5-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 9x5 pan, but I fear an 8x4 pan will be a bit too skimpy.
  2. In a large bowl, add the the first seven ingredients, through cinnamon, and whisk to combine.
  3. 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.
  4. Add the carrots, zucchini, optional walnuts or raisins, and fold gently to combine.
  5. Turn batter out into the prepared pan (it's quite thick, this is what you want), smoothing the top lightly with a spatula.
  6. 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. Tip - Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of carrots, zucchini, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes longer to bake than the baking estimates provided.
  7. 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 Honey ButterCinnamon-Sugar Butter, or Vanilla Bean Browned Butter Glaze, or Cream Cheese Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Adapted from Carrot Apple Bread

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55 comments

  1. Never tried sth like this. But it looks amazing *_* http://www.color-castles.com

  2. Wow. Those little flecks of zucchini are just doing me in. I want to try this NOW. That texture is so incredible!
    It must be so cool to have a checkout code tied into your name. I think I’ll make that a new life goal! :)

  3. This quick bread is packed with veggies–2 cups is a healthy amount for a normal size loaf pan! Seconds would definitely be in order. I don’t think this would last long here–especially with a little cream cheese or browned butter frosting.  Either would be perfect!

    • I think you’d love this, Paula! It’s loaded with veggies without tasting like it’s one big vegetable in a loaf pan :) And cream cheese or browned butter frosting make everything better!

  4. The texture on that bread?! I can’t stand how perfect it is! I have been making carrot cake all week, and I love how moist the carrot makes it. Then, you added zucchini and I bet it’s out of this world soft and chewy! Pinned!

  5. This bread looks so yummy…I used my zucchini in your edamame salad so I’ll need to buy more so I can make this on the weekend…I love how your pictures show how moist the bread is…I think I make the most recipes from your blog because they never ask for crazy ingredients and they always come out great.

    • So glad you made the Edamame Feta Salad and now you have to buy more zucchini :)

      Thanks for the wonderful compliments that you make the most recipes from my blog because the recipes never ask for crazy ingredients and they always come out great…that is the highest compliment you could give me – thank you!! :)

  6. This would be my favorite bread ever!! Carrot and zucchini, genius. It’s perfect!! Pinned, obvi.

  7. Looks incredible!!  Perfect brunch bread for Easter!!  Great recipe!

  8. This bread is perfect to use up all the carrots and zuchinnis everyone has left at the end of summer! Of course the best way to use up leftover veggies is in a dessert… :) Looks delicious!

    • I know, I thought the same thing! In the summer there are SO many zucchini (and carrots to an extent) that seem to multiply. So hey, I’m a little early for both Easter and summer veggie season :)

  9. Girl, you know I’m not big on carrot cake, but damn, I do not think I’d be able to resist this bread! It looks so impossibly moist and decadent with the slivers of zucchini in it – I absolutely need it toasted and buttered for me to eat like, yesterday. Pinned!

  10. This bread looks so moist and delish! Love that you used carrots and zucchini together! Pinned!

  11. This sounds and looks great! Do you have any tips on grating lots of veggies without your arm falling off?

    • Honestly it takes less than 1 min per veggie! Like I can grate an 8-inch zucchini in like 45 seconds and grate and peel carrots in about 2 minutes for this recipe. I use a 9.99 box grater from Target, nothing too fancy! I think it could be your grater if it’s overly challenging!

  12. The top/crust looks really crispy in comparison to the moist density of the load/bread. Very good! I like when its like that because you get such a great texture out of each bite. I’m loving this corrot zucchinni bread. Oooh how chocolate chips and even walnuts (like u mentioned) and raisins could be excellent in this too! xoxo

    • It’s actually so soft on the top that it kind of glistens! It wasn’t crispy but I tented with foil to prevent that. It was just all-around, crazy soft and moist!

  13. I just made (again) your carrot apple bread yesterday! We must be on the same wavelength. I don’t see how you could go wrong with a carrot/zucchini combo.

  14. I love all the carrot cake recipes I’ve been seeing lately! This looks great, I love that it is also mixed with zucchini! It’s like the perfect veggie bread

  15. There is a snowstorm in NY now, but I am determined to go to whole foods, buy zucchinis so I can make this bread!

  16. I’m in love!! My 2 favoritest veggies, together in one delicious loaf!! :) Just pure perfection!

  17. This looks great!  Kind of like carrot cake and zucchini bread all combined into one!  Can’t wait for summer when the garden zucchinis are in abundance!

  18. Averie, you’ve totally done it again! This bread looks killer. I am a huge sucker for carrot cake and zucchini bread!

  19. That looks like such an incredible loaf.  I rarely think that about bread, too.  Loving the relatively low sugar content!  

    • You may not have quite the garden this summer as you always have but if you find yourself with spare zucchini, THIS is the bread to make. Love love love this. Like I hoarded it and I rarely do that with things anymore :)

  20. What a interesting combination…makes perfect sense. It looks delicious. Sweet enough to satisfy a sweet tooth but not quite dessert.  Pinned!

  21. This would be my favorite way to eat my veggies! Or, umm, the only way I eat my veggies on run days… It’s all about the carbo-loading, right?? ;)

  22. I’m in a hotel room starving right now….wish I could dive into this!

    • I read that on your FB status update or something, a quick trip to the big apple. Hope it went well and that you cured your cravings…I am the WORST in hotel rooms. All of a sudden everything in the overpriced mini bar looks amazing.

  23. This bread just looks crazy moist and perfect for breakfast before work! I can’t wait to bake this and then eat it all week. Plus, I won’t feel guilty since I’m totally getting my daily dose of veggies with this right! Even if I do add on the cream cheese frosting ;)

  24. Carrot and zucchini together are interesting choices for bread. They look perfect. Thanks.

  25. That carrot quick bread looks great and it’s perfect for Easter!

  26. Yummy!  I just made this and could barely contain myself waiting for it to cool a bit. I will be making more to freeze to enjoy during our hot Texas summers when no sane person turns an oven on! BTW, I tried it in an 8 x 4 loaf pan and it was perfect in about 50 minutes. Now I’m gonna go grab another slice!

  27. As usual, Averie, another winning recipe. I absolutely ADORE this bread. It is so moist and delicious AND healthy. I could eat the entire loaf. I made it for my Easter brunch and everyone loved it — even the zucchini haters who insisted they would not like it. Fabulous. Thank you!

  28. I send bake goods with my husband to work on Mondays, because I love to bake on Sundays. Someone from the office emailed him and said ” your wife should open her own bake shop” I sent with him the zucchini carrot bread. Thanks for making me look so good!!!!
    Sue

  29. Sharon Mellinger Reply

    I decided to make this with only zucchini and the bake time was well over an hour. I even wrang out all the excess juicy after grading the zucchini. Tastes delish though. Have you ever tried making muffins instead of a loaf with this recipe? 

    • I haven’t made zucchini muffins with this recipe but it would probably be fine. Yes, anytime you bake with zucchini it seems to give off SO much moisture and the baking time can really seem to take awhile especially when you omitted the carrots and just went with zucchini. Glad it tastes delish!

  30. Do you think this would translate well into muffin form? For some reason, my family eats muffins way more than they will eat a slice of bread. 

  31. I wanted to thank-you for the Carrot Zucchini Bread Recipe. I added a 1/4 cup of oatmeal & 1/4 cup of coconut to your recipe.   My loaf pan was already being used so I decided to bake the batter in a 8 x 8 pan (convection 325 for 35 minutes).  It had hardly cooled before I was testing it.  Amazing & moist.

  32. Hi Averie!

    I was wondering if you really only use 1 cup of flour in this recipe? Just wanted to check as it does not seem like enough even though I know you have tested the recipe! I made your browned butter vanilla glaze banana bread recipe with the pudding mix! It was awesome! However, I noticed that recipe had double the flour but only half a cup more banana. So just wanted to check in. I think I might try this recipe out tomorrow!

    Made your banana yogurt muffin recipe today and it was awesome!!! Me and my dad already ate half the loaf :O

    • Yes 1 cup is correct. When baking with fruits/veggies it’s always smart to go with your gut if you think the batter looks particularly wet/dry to add a bit more/less flour than the recipe may indicate because no two zucchini are alike with how they’re grated, how much water they release, etc. but yes 1 cup is correct and what works for me here.

      You can’t always compare recipes side by side, i.e. the banana bread you made and this one, because the textures are different, the ingredients are different, etc. Glad you enjoyed that bread and hope you enjoy this one also!

  33. i made this today, and it is the perfect carrot zucchini bread recipe! i was nervous the outside would be too crispy (because of your tip) but mine was moist after baking 52 minutes. this is definitely going to be a staple recipe! if anyone is nervous about making this, try it, you won’t be disappointed.

    • Thanks for trying the recipe and I’m glad it came out great for you! Zucchini and carrots both have lots of moisture and all ovens, ingredients, etc. vary so I always write my recipes in such a way to give people tips on what to do in various situations. Glad this is a keeper for you!

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