Carrot Zucchini Bread
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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.
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.
- 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.
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