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!!

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.

5
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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 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.
  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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115 comments on “Carrot Zucchini Bread”

  1. Amazingly delicious bread! I’ve made two of these breads, one I left home the other I brought to the office. My co-workers raved about how moist and tasty it was. I used plain greek yogart and baked in a 8.5×4.5 glass loaf pan at 325 in a convection oven. I checked after 30 mins, covered with foil so it wouldn’t over brown and left in for another 10 mins. Perfect bread both times! i will definitely be making more to freeze.

    Rating: 5
  2. Soooo goood delicious bread this is the fifth one that I made my family and friends love it. Thanks for the recipes

    Rating: 5
  3. Makes a great tasting moist loaf, so easy to make even an old man like me can put it together.

    Rating: 5
  4. I guess I am the only one who had bad luck with it. I cooked it for nearly 1hour 20 minutes it never cooked all the way through.i put a fork and it came out clean the top felt spongy but done. As it cooled first 15 minutes the top caved , I turned it out and it cooled the rest of the way. I am guessing I had a very moist carrot and zucchini or shaved it to well. We loved the flavor so much we at it like a lava cake lol. I will try it again.

  5. Can i sub in GF flour for regular flour?

  6. A real hit both times I made this. Once I made it with whole wheat flour. Even carrot haters loved it.

    Rating: 5
  7. This is an amazing bread! I make it all the time! Everyone loves it when they try it. So easy, too. I use organic dark brown sugar, coconut oil, and regular sour cream. Most of the bowl is carrots, zucchini, and walnuts, so I don’t feel as bad about the sour cream and sugars. A lot of quick breads are dry. Not this one! You knocked it out of the park with this one, Averie!

    Rating: 5
    • Thanks for the 5 star review and glad this is a hit with everyone. I agree, no need to feel bad with sour cream and sugar when most of the bowl is vegetables and nuts! I hate dry quickbreads so none of my recipes are ever dry!

  8. I made this with a half cup of whole wheat all purpose and half cup of regular all purpose flour. And also I didn’t put the white sugar but it was still sweet enough. It was delicious! Thanks!

    Rating: 5
  9. Hi guys ….
    Anyone tried this yet with almond flour …
    And sugar substitutes….

    I’m diabetic , so I’m trying to avoid high carb ingredients ..

    Tia

  10. Wow what a great recipe! I made it into 12 muffins. They are so delicious. My toddler cannot get enough. Thank you very much.

    Rating: 5
  11. Would it work with non-fat greek yogurt?

  12. Made this recipe but used coconut sugar instead of the granulated sugar and it’s delicious! My 18-month-old loves it as well. I’m wondering if you have the nutritional information though? What is the serving size? Excited to try more recipes from your site!

    Rating: 5

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