Zucchini Carrot Bread — Fast, easy, one bowl, no mixer!! Super soft, moist, and tastes so good you’ll forget it’s on the healthier side!!
Zucchini Carrot Bread Recipe
I love carrot cake. I’ve made so many versions including carrot cake cookies, a loaf cake, cupcakes, no-bake bites, carrot cake bars, and carrot apple bread. And I’ve got lots of zucchini-banana recipes.
But no carrot-zucchini recipes. I was definitely overdue to merge carrots and zucchini into one easy and amazing loaf.
I loved this moist zucchini bread recipe 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.
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.
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 zucchini-carrot cake bread was so flavorful and moist that I didn’t even need butter. Although a browned butter or cream cheese glaze can never hurt.
What’s in Zucchini Carrot Bread?
To make this fun spin on traditional homemade zucchini bread, you’ll need:
- Light brown sugar
- Coconut oil
- Granulated sugar
- Sour cream
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Grated carrots
- Grated zucchini
- Walnuts, raisins, etc. (optional)
How to Make Zucchini Carrot Bread
Simply stir together the sugars, cinnamon, and wet ingredients, then gently mix in the dry ingredients. Fold in the grated carrots and zucchini, then pour the batter into a greased 9×5-inch loaf pan.
Bake the zucchini carrot bread 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.
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.
How to Store Zucchini Carrot Bread
Homemade zucchini bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Tips for Making Zucchini Carrot Bread
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 omitted the usual carrot cake mix-ins, but you’re welcome to add chopped walnuts and/or raisins to your zucchini-carrot cake bread if desired.
Note that you may need to tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark to prevent top and sides of the bread from becoming overly browned before center cooks through.
This is one of my favorite breads to make in the spring of the year during Easter season as well as during the later summer months during zucchini season.
Pin This 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.
- 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
- 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.
- In a large bowl, add the the egg, brown sugar, oil, sugar, sour cream, vanilla, cinnamon, and whisk to combine.
- 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.
- Add the carrots, zucchini, optional walnuts or raisins, and fold gently to combine.
- Turn batter out into the prepared pan (it’s quite thick, this is what you want), smoothing the top lightly with a spatula.
- 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.
- 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 Butter, Cinnamon-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
Amount Per Serving: Calories: 172Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 87mgCarbohydrates: 22gFiber: 1gSugar: 13gProtein: 2g
More Zucchini Recipes:
Blueberry Zucchini Bread— This blueberry zucchini bread is a quick, no-mixer recipe that’s sweet, but not too sweet. Each bite is bursting with fresh blueberries!
Zucchini Banana Bread — This Zucchini Banana Bread is 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.
Blueberry Banana Zucchini Bread — This is an easy zucchini bread recipe that’s packed with bananas and juicy blueberries. I guarantee this will be your new favorite quick bread!
Triple Chocolate Zucchini Muffins — These muffins are incredibly chocolatey without being too sweet. They’re studded with mini chocolate chips and packed with grated zucchini. Warning: these are addicting!
Banana Zucchini Chocolate Chip Muffins — You’ll never complain about eating your vegetables again! Soft, healthy, so good!
Zucchini Chocolate Chip Bundt Cake — This cake is supremely moist, soft, and fluffy! Chocolate chips are woven throughout the cake and chocolate ganache is poured over the top.
Originally posted March 20, 2015 and republished July 31, 2020 with updated text.
I love this recipe! So easy, so moist and & delicious! Reminds me of a carrot cake recipe. Yum!
Thanks for the 5 star review and I am glad that you love the recipe!
I made this today and it is hands down my favorite zucchini bread. So moist and such good flavors with the carrot. I used coconut oil and nonfat Greek yogurt. If I have one critique, I wish it was a larger size of bread and I should have used my smaller 8 inch bread pan, I used the 9 inch. For sure a 5⭐ recipe.
Thanks and I am glad to hear this is hands down your favorite zucchini bread!
Some recipes call to squeeze some of the liquid from the zucchini, I’m assuming, since you didn’t mention to do that, that we don’t?
This is a recipe where no, you don’t have to wring it excessively or really at all. You can squeeze it a bit if you want (it will shorten the baking time because there is less moisture to bake out) but really the recipe was developed not actually wringing.
Just made this recipe last night. Used a little more zucchini and carrot than the recipe asked for since the zucchini i bought when shredded gave me about 1.25 cups. I added the same amount of carrot to match the zucchini to carrot ratio. I also used dried cranberries instead of raisins. Came out wonderful. Has a very slight sweetness and goes great with coffee. Makes for a good breakfast, it’s moist and dense enough to be satisfying. Will definitely make again.
Thanks for the 5 star review and glad you will definitely make it again! And that you were able to tweak the recipe for your tastes, too!
The best bread I’ve ever made! I followed the recipe exactly and just added some walnuts, chocolate chips, and coconut flakes. Super moist and delicious.
Thanks for the 5 star review and glad this was the best bread you’ve ever made! That’s quite a statement! Your additions sound delicious!
I doubled the recipe and cooked for over 60 minutes and the Center was still raw. Both we still goopy and completely raw inside. Not sure what happened.
If it was raw, it obviously wasn’t baked long enough.
If you doubled the recipe, you were asking more of your oven, like to do double the work. So I wouldn’t expect it would finish cooking in the same amount of time that baking one loaf at a time would. Bake until done, only you and your oven will know what that magic number is.
This is the best recipe. I don’t think I will ever go back to just plain Zucchini bread. I was wanting to know if you could do muffins with this too.
Thanks for the 5 star review and glad you’ll never go back to just plain zucchini bread!
Yes, totally do-able for muffins, bake about 18-22 mins guessing at 350F.
I made the carrot zucchini bread with pecans. Delicious! Our garden was overflowing with zucchini and My freezer is full of about 6 types of zucchini bread plus bags of grated zucchini.
Glad this turned out great for you and helped take some of your zucchini off your hands! Sounds like you have plenty!
Hi AverieI have just found your site and this is the first recipe of yours I’ve cooked. I must say, it was very easy to put together and the taste was fantastic. I was skeptical of the consistency of the batter haha but it was fine!!! I cooked mine a little under so the bottom was slightly undercooked, will cook for longer next time! I didn’t have buttermilk so used greek yoghurt instead and I used 1 teaspoon of All Spice in place of the suggested spices. I added in more than the suggested veg because I didn’t want to waste what I had shredded but I don’t think this affected the end result. I also added in some sultanas and will do the same when I cook this again later in the week (I really feel like they set it off). I cooked this as I wanted something to go with my tea and coffee in the morning – this hits the nail on the head 🙂 it’s the perfect amount of sweetness for me. Thanks again x
Thanks for the 5 star review and I am glad to hear that this was a hit for you and that you will make it again!
Ok…this is AWESOME! I did make a couple changes…didn’t have sour cream, so I used about 1/4 cup half and half with juice from half a lemon added to it, letting it sit about 15 min. I’ve used this as a substitute for buttermilk when making bread and it works great. So, because the batter was a little more runny, I added about 1/4 cup more flour. I also used parchment paper in the pan. The next time, which will be any minute here, I’m using 1/3 cup more carrot and zucchini. I’ve been making zucchini bread for 40 years…this is my new recipe!
Thanks for the 5 star review and glad this is your new favorite zucchini bread recipe after 40 years!
Also try this one…sooooo good! Similar but with chocolate chips https://www.averiecooks.com/the-best-zucchini-bread/
Glad your substitutions/improvisations worked well for you (I can tell by what you wrote you’re an experienced baker)!
I made this recipe tonight. I actually made 3 loafs. Each one fit perfectly into an 8 x 4 in pan, so I can attest that it will fit and not flow over. In fact, they do not rise like other recipes that I have made.
Unless I misunderstood, I feel the 9×5″ loaf pan was skimpy and the 8×4″ pan would have been much better. I did add some cloves and nutmeg. It tasted great.
For me with this recipe I wouldn’t want to try an 8×4, it would simply just not be enough room and I know it would overflow, but you can try it and see what happens.
I made this today, and this is so yummy–light and moist! Will definitely make it again! Loved the addition of the walnuts! Thanks, Averie!
Thanks for the 5 star review and I am glad it was so yummy and light and you’ll make it again!
This is going to be my next bread that I make! I’ll come back after I make it and write a review! Thanks for posting this, Avery!
This bread is sooooooo yummy!
Thanks for the 5 star review and I am glad it turned out so yummy for you!
My daughters and I made this recipe and it was delicious! We used the recipe as written with the addition of dark chocolate chips. So good! Thank you!
Thanks for the 5 star review and glad that it was delicious and I’m sure the dark chocolate was great in it!
I have the best ever chocolate chip zucchini bread I am posting tomorrow! Please check back for it!
I made it just as directed and really like the moist loaf.
Thanks for the 5 star review and glad it was really moist!
Hi! Do we need to squeeze the water out of the zucchini before adding it in?
I don’t but you could give it a light wringing out if you want, but I haven’t found it to be necessary with this particular recipe.
This bread is delicious! I doubled the recipe to make two loaves and added nutmeg because I find the flavor to be a zucchini bread staple and it came out perfectly. I tried another recipe before this one and it was very dense and dry but the Greek yogurt in this recipe completely changed that! Will definitely make it again.
Thanks for the 5 star review and glad my recipe was a winner for you and that your two loaves turned out deliciously!
I’ve made this several times (as written) and my family loves it.
Thanks for the 5 star review and glad that your family loves this!
My husband is not a vegetable person. But when he decided he would try a small piece, his comment was “this isn’t bad”. That was three days ago and the bread is gone! I think I may have gotten a third of the loaf. I added raisins and pecans to mine. This is very good!
Glad it turned out very good for you and that your husband approved.
This cake is scrumptuous – I halved both sugars (I prefer my baked goods slightly less-sweet) and it was still delicious. Thanks for posting!
Thanks for the 5 star review and glad it turned out scrumptious!
Absolutely delicious!! I have been looking for the perfect carrot zucchini bread recipe and this is it! I added golden raisins and 1 tsp. Allspice. It’s not heavy, but filling. It is perfect- THANK YOU!!
Thanks for the 5 star review and glad you love this bread! I bet the golden raisins and allspice are so lovely in it, too!
This was the BEST recipe ever! It is indeed moist. Followed all of the ingredients, and added walnuts and raisins as optional ingredients. Definitely will make again! Does it freeze well? Thanks!
Thanks for the 5 star review and glad this was the BEST recipe ever for you and will make it again. Yes, freezes great!
Big hit with a picky husband who wanted something sweet as a treat but not “dessert.” I’m out of a lot of baking basics/avoiding the store so had to make some modifications… but boy this was delicious. I can only find Bob GF 1:1 flour, so used 1 and 1/4 cups of that to make up for leaving out 1/4 cup of granulated sugar. Added 1/2 of chocolate chips rather than nuts or raisins because that’s apparently what I prioritized stocking up on. Also used 2 cups zucchini only because I grated it and realized I had more than I needed! This would likely be so good with carrots too! Also added allspice. Baked in an 8×8 for 40 mins but didn’t need that long. Overall amazing recipe I’m going to come back and tried more Averie! Thank you!
Thanks for the 5 star review and glad this was a big hit and glad you’re going to try more of my recipes!
This was incredible! So moist and flavorful. I made three small loaves instead of one large one. Perfection!
Thanks for the 5 star review and glad it turned out incredible and that you were able to make 3 small loaves, too!
Recipe is not clear to me. Should the zucchini be drained after shredding?
No where do I mention draining the zucchini in the recipe but if you want to try to drain yours and see how that works that is certainly up to you. I have not needed to do so in this particular recipe.
Great recipe. What could i replace egg with? Thank you:)
Egg replacer, look for it on Amazon. There are tons. https://amzn.to/30Tgf7a
Excellent recipe! Followed t exactly the same recipe except for 2 changes1. Used whole wheat flour2. Replaced 1 egg with 1/4 cup yogurtMoist and delicious! Thanks a lot!!
Thanks for the 5 star review and glad you were able to use whole wheat flour and 1/4 cup yogurt rather than an egg and that it all worked out great!
Oh my gosh!! Threw the veggies in my mini chopper,(too lazy to shred by hand) more bits than shredded. So quick and easy, and best bread I’ve ever made. So moist, flavorful, and not sickening sweet. Making another loaf in the morning. Thanks!
Thanks for the 5 star review and glad you’re making another loaf this morning!
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!
Thanks for the 5 star review and glad it was delicious with the coconut sugar!
Would it work with non-fat greek yogurt?
I think so yes, but I haven’t personally tried so cannot say for sure.
Wow what a great recipe! I made it into 12 muffins. They are so delicious. My toddler cannot get enough. Thank you very much.
Thanks for the 5 star review and I’m glad that you were able to make 12 muffins from my recipe!
Hi guys ….
Anyone tried this yet with almond flour …
And sugar substitutes….
I’m diabetic , so I’m trying to avoid high carb ingredients ..
Almond flour would not work well since it has no gluten and the bread will not rise and will be ultra dense loaf.
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!
Thanks for the 5 star review and glad it turned out great with 1/2 c whole wheat flour and no white sugar too!
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!
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!
A real hit both times I made this. Once I made it with whole wheat flour. Even carrot haters loved it.
Thanks for the 5 star review and glad even the carrot haters loved it :)
Can i sub in GF flour for regular flour?
I never have but recommend trying one of the cup-for-cup style GF flours that replace regular flour.
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.
I’m guessing you had the same – very moist produce. Glad that you were able to still take advantage of it as a lava cake :)
Makes a great tasting moist loaf, so easy to make even an old man like me can put it together.
Thanks for the five star review and glad it was easy for you to make!
Soooo goood delicious bread this is the fifth one that I made my family and friends love it. Thanks for the recipes
Thanks for the five star review and I’m glad this is a 5-time winner!
This bread recipe turned out perfectly! I added raisins, walnuts, coconut, ans even some ground flax seeds. Delicious…my husband wants more. I have plenty of zucchini so will definitely be making this again vwry soon.
Hi Betty!! I am so glad this bread turned out great for you even with some ground flax seeds! Glad to hear that Mike wants more :)
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.
Thanks for the 5 star review and glad this was a hit with everyone!
Excellent! Have made this recipe several times in the last couple of weeks. I make them as muffins. I normally double the recipe, add some flax meal, and use Greek vanilla yogurt. And I sprinkle cinnamon/sugar on top before they bake. Superb!
Thanks for the 5 star review and glad this has become a recipe that’s on repeat with some nice customizations!
Moist and delicious! We loved it and will make again.
Thanks for the 5 star review and glad you loved it and will make it again!
Just made your recipe, it makes a beautiful looking loaf. Best recipe I have ever used! Thanks
Thanks for the 5 star review and glad you think it’s the best recipe you’ve ever used!
Made mine in 4 mini pans and baked 20 mins. Very tasty!
Thanks for the 5 star review and glad the mini loaves worked well!
This recipe is delicious and moist. My one-year-old loved it. I’m definitely going to be printing off a copy. Thank you for sharing
Glad it was a hit!
Made these into gluten free muffins. Used coconut palm sugar instead of refined sugar. Turned out so moist. This recipe is Definitely a keeper.
Thanks for the 5 star review and glad this is a keeper for you!
Thanks for the 5 star review and glad you loved the muffins and that they worked well GF!
Super moist and delicious! I made it because I had a carrot and zucchini in the fridge and looked for a recipe that would use them both. I found this recipe and it’s been my favorite ever since! I use a dark organic brown sugar, sour cream and coconut oil.
Thanks for the 5 star review and glad you found a recipe that would use what you had in the fridge!
I made the carrot zucchini bread. I did substitute the all purpose flour, for gluten free. It’s my new favorite. This bread is delicious.❤️ Thank you, for the recipe.
Glad that GF flour worked out well for you!
Does peeling the zucchini affect the results? Don’t think the “green” will go over well in my house.
I have never tried peeling it, I’m sure you could and things will be fine though.
I made this bread today. I just tweaked the ingredients a little to make it healthier, such as whole wheat pastry flour, coconut sugar etc. I did double the recipe which made a perfect 9×5 loaf pan 3/4 full before baking . Moist, and delicious ?
Thanks for trying the recipe and I’m glad it came out great for you with the swaps you made!
Tried it….. not sweet enough for me…… so disappointed ☹️ Will try again with more sugar
Everyone’s tastes are different and it’s easy to add more, hard to take away, so feel free to add more next time. Also different carrots are just sweeter than others and yours may have been on the low-sweetness end of the spectrum. Thanks for trying the recipe.
Delicious!!! Thank you for this wonderful recipe!! This is one I will definitely make again!!
Thanks for trying the recipe and I’m glad it came out great for you!
Thank you, you response was so prompt. The vegetables were just mounded so I am imagining it was possibly 1 1/8 yet this can be unproductive as to the exact amount. Also, i think you are correct on the moisture unpredictability of the vegetables. I will try again.
You could also wring out the veggies a bit with a paper towel before adding them – that will definitely help eliminate excess moisture. Hopefully round 2 goes well!
I wonder what I may have done wrong. Hmmm, I followed the recipe to a “T”. I baked the Carrot Zucchini bread for the full time and it appeared uncooked. I then placed it back into the pan and baked for an additional 10 minutes. The bread still appears uncooked. In placing the zucchini and carrots into the bread I was a little over on the cup of each and did not think it would matter. I am perplexed.
The moisture content in veggies can vary, as can ovens, pan sizes, climates, etc and sounds like your bread was just very moist and needed more time in the oven. As long as it wasn’t burning, I would just leave it cook until it’s done. And since you went over the 1 cup each that the recipe called for, you could have had 1/4, 1/3 or even 1/2 cup more…that is probably the culprit too. Sounds like it was a slight deviation from the T :)
Made this into muffins for my 5 and 2 year old. I think my 5 year old gave it the best review. He said it was “EPIC”. Used strawberry greek yogurt instead of sour cream. SO GOOD!
Note: for 12 muffins I only needed a 30 minute bake time @ 350 degrees.
Thanks for trying the recipe and I’m glad it came out great for you! And that it was epic — too cute! :)
I wanted to let you know I have made this bread 3 times now, and absolutely love it! I made it according to your recipe twice, and also doubled the recipe once for a taller loaf, and it turned out great. I didn’t add all of the batter into the loaf as I was afraid it would overflow, but filled it up 3/4 of the way and made 3 muffins out of the leftover batter. It is such a moist bread with an amazing flavor. Thank you so much, Averie!
Thanks for trying the recipe and I’m glad it came out great for you! All 3 times! Make sure to check out this new recipe I just posted Monday https://www.averiecooks.com/2016/08/blueberry-zucchini-bread.html with related links to other zucchini bread recipes since it sounds like you’re a fan!
Hi! I already baked your Carrot Cake Loaf and it was so so delicious. However, I’d like to try this recipe but I’ll replace the zucchini portion with the same amount of carrots since here in my country zucchinis are very expensive. That is okay I hope. Anyway, is this now your go-to carrot cake/bread recipe?
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!
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!
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.
Thanks for trying the recipe and I’m glad it came out great for you with the addition of oatmeal and coconut and that it worked great in an 8×8 pan!
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.
Probably will be fine as muffins but I haven’t tried it so can’t say for sure, but I think you’ll be safe.
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!
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!!!!
Thanks for trying the recipe and I’m glad it came out great for you and that it was good enough for people to start saying you should open a bakery :)
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!
Thanks for trying the recipe and I’m glad it came out great for you! And I’m glad it made a lover out of those so-called zucchini haters :)
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!
Thanks for trying the recipe and I’m glad it came out great for you! I love this bread so much, too!
That carrot quick bread looks great and it’s perfect for Easter!
Thanks for saying hi today, Kevin! Long time, no talk, and it’s awesome to hear from you :)
Carrot and zucchini together are interesting choices for bread. They look perfect. Thanks.
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 ;)
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.
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?? ;)
What a interesting combination…makes perfect sense. It looks delicious. Sweet enough to satisfy a sweet tooth but not quite dessert. Pinned!
Thanks for pinning and all the nice comments today!e
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 :)
Averie, you’ve totally done it again! This bread looks killer. I am a huge sucker for carrot cake and zucchini bread!
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!
I’m in love!! My 2 favoritest veggies, together in one delicious loaf!! :) Just pure perfection!
There is a snowstorm in NY now, but I am determined to go to whole foods, buy zucchinis so I can make this bread!
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
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.
Thanks for making that bread again…yesterday! Totally same wavelength :)
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!
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!
This bread looks so moist and delish! Love that you used carrots and zucchini together! Pinned!
Thanks for pinning, Anna!
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!
Thanks for pinning and yes, buttering most anything makes it even more irresistible :)
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 :)
Looks incredible!! Perfect brunch bread for Easter!! Great recipe!
This would be my favorite bread ever!! Carrot and zucchini, genius. It’s perfect!! Pinned, obvi.
Last night I noticed an older carrot cake post of your popped up in my feed, and I knew I had this one coming. Great minds :)
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!! :)
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!
Thanks for pinning and yes, this bread was just….beyond-all moist! I’m jealous of all the carrot cakes you’ve been making :) Love carrot cake!
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!
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! :)
Never tried sth like this. But it looks amazing *_* http://www.color-castles.com