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 — 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 cakecupcakesno-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.

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!!

What’s in Zucchini Carrot Bread? 

To make this fun spin on traditional homemade zucchini bread, you’ll need: 

  • Egg
  • Light brown sugar
  • Coconut oil
  • Granulated sugar
  • Sour cream
  • Vanilla extract
  • Cinnamon 
  • All-purpose flour
  • Baking soda
  • Baking powder
  • Salt
  • Grated carrots
  • Grated zucchini
  • Walnuts, raisins, etc. (optional) 
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!!

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.

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!!

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.

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

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4.54 from 330 votes

Carrot Zucchini Bread

By Averie Sunshine
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.
Prep Time: 10 minutes
Cook Time: 58 minutes
Additional Time: 22 minutes
Total Time: 1 hour 30 minutes
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Ingredients  

  • 1 large egg
  • ½ cup light brown sugar, packed
  • cup liquid-state coconut oil, canola or vegetable may be substituted
  • ¼ cup granulated sugar
  • ¼ 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
  • ½ teaspoon baking powder
  • ½ 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)
  • ½ cup walnuts, raisins, etc., optional

Instructions 

  • 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 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

Nutrition

Serving: 1, Calories: 172kcal, Carbohydrates: 22g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 16mg, Sodium: 87mg, Fiber: 1g, Sugar: 13g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Zucchini Recipes:

Zucchini Bread Recipe — Super moist, tender, loaded with chocolate chips, and so EASY to make!! One bowl, no mixer, and THE BEST zucchini bread you’ll ever try!!

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!

Blueberry Zucchini Bread—

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.

Zucchini Banana Bread

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! 

Blueberry Banana Zucchini 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! 

Triple Chocolate Zucchini Muffins

Banana Zucchini Chocolate Chip Muffins — You’ll never complain about eating your vegetables again! Soft, healthy, so good!

Banana Zucchini Chocolate Chip Muffins (vegan) - 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.

Zucchini Chocolate Chip Bundt Cake

Originally posted March 20, 2015 and republished July 31, 2020 with updated text.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. 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.

    1. 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 :)

    1. 5 stars
      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.

      1. 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 :)

  2. 5 stars
    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.

  3. 5 stars
    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.

  4. 5 stars
    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!

    1. Thanks for the 5 star review and glad this has become a recipe that’s on repeat with some nice customizations!

  5. 5 stars
    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!

    1. Thanks for the 5 star review and glad you think it’s the best recipe you’ve ever used!

  6. 4 stars
    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