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:

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)

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.

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

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