Zucchini Carrot Bread Recipe – Moist, Flavorful, and Perfect for Any Occasion

Zucchini carrot bread is the ideal blend of classic zucchini bread and carrot cake, offering a moist, rich loaf packed with fresh vegetables, warm spices, and bright citrus notes. Whether you’re looking for a sweet breakfast, a satisfying snack, or a delightful dessert, this easy recipe delivers. Plus, it’s highly customizable with various mix-ins and toppings to suit your preferences.

If you’re looking for more delicious baking ideas, be sure to try our Egg Custard Pie, these festive Mini Easter Cheesecakes, or our popular Easy Carrot Cake Loaf Recipe for even more baking inspiration.

Why You’ll Love This Zucchini Carrot Bread

• Moist and Flavorful: Fresh zucchini and carrots provide moisture, while spices and citrus zest add depth of flavor.
• Easy to Make: Simple steps and common ingredients make this recipe beginner-friendly.
• Versatile: Enjoy it plain, with a glaze, or topped with toasted coconut for added texture.
• Perfect for Any Time of Day: Great for breakfast, brunch, or a mid-afternoon treat.
• Customizable: Add nuts, dried fruits, or switch up the spices to your liking.

Ingredients

Servings: 16 slices | Prep Time: 20 minutes | Cook Time: 60 minutes | Total Time: 80 minutes

For the Bread:

• Butter or cooking spray for greasing the pan
• 2 small carrots (about 8 ounces total), grated
• 2 small zucchini (about 10 ounces total), grated and wrung out
• 2 cups (260g) all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamom (optional)
• 1 teaspoon freshly grated orange zest
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tablespoon demerara sugar (for topping)

For the Glaze (Optional):

• 3/4 cup powdered sugar
• 4 to 5 teaspoons whole milk or buttermilk
• 1/2 teaspoon pure vanilla extract
• Large pinch freshly grated nutmeg
• Pinch of salt

For the Topping (Optional):

• 1/2 cup sweetened coconut flakes, toasted

Equipment

• 9×5-inch loaf pan
• Box grater or food processor
• Mixing bowls
• Whisk and spatula
• Parchment paper

Instructions

Step 1: Prepare the Pan and Oven

1. Preheat the oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan with butter or cooking spray. Line the bottom and sides with parchment paper, leaving an overhang for easy removal.

Step 2: Grate and Prepare the Vegetables

1. Grate the carrots using the large holes of a box grater. You should have about 1 cup packed.
2. Grate the zucchini the same way. Place the grated zucchini in a clean dish towel or nut milk bag and wring out as much water as possible. The zucchini should feel dry to the touch. You should have about 1 cup packed after wringing.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Salt
• Baking soda
• Baking powder
• Cinnamon
• Ginger
• Cardamom (if using)
• Orange zest

Step 4: Combine the Wet Ingredients

In a large mixing bowl, whisk together:

• Granulated sugar and brown sugar
• Vegetable oil until combined
• Add eggs one at a time, whisking until smooth

Step 5: Finish the Batter

1. Fold the grated carrots, zucchini, and orange zest into the wet ingredients.
2. Gradually add the dry ingredients, stirring just until no streaks of flour remain. Do not overmix.

Step 6: Bake the Bread

1. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
2. Sprinkle the demerara sugar evenly over the surface.
3. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
4. Let the bread cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.

Step 7: Make the Glaze (Optional)

1. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, nutmeg, and salt until smooth and pourable.
2. Adjust consistency with more milk if needed.

Step 8: Glaze and Top the Bread

1. Drizzle the glaze over the cooled bread using a spoon.
2. Sprinkle the toasted coconut flakes on top for added crunch and flavor.
3. Slice and enjoy!

Variations and Mix-Ins

• Chopped Nuts: Add 1/2 cup walnuts, pecans, or pistachios.
• Dried Fruits: Mix in 1/2 cup raisins, cranberries, or chopped dried apricots.
• Coconut: Add 1/2 cup shredded coconut to the batter for extra texture.
• Flavor Swaps: Replace orange zest with lemon zest for a citrusy twist.
• Spice Variations: Substitute cardamom with nutmeg or allspice.

Serving Suggestions

• Pair with coffee or tea for a cozy morning treat.
• Serve with yogurt and fresh berries for a balanced breakfast.
• Enjoy as a midday snack or light dessert.
• Looking for more sweet treats? Try our Easy Carrot Cake Loaf Recipe or Mini Easter Cheesecakes.

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep frosted bread in the fridge for up to 5 days.
• Freezer: Freeze unfrosted slices wrapped tightly for up to 3 months.

Expert Tips

• Freshly Grate Your Vegetables: Pre-packaged grated carrots and zucchini are often too dry.
• Wring Out Zucchini Thoroughly: Ensures the bread is moist, not soggy.
• Don’t Overmix: To keep the loaf tender, fold ingredients gently.
• Cool Before Glazing: Glazing a warm loaf will cause the glaze to melt.
• Toast Coconut for Flavor: Toasted coconut adds crunch and a nutty flavor.

Frequently Asked Questions

Can I make this recipe gluten-free?

Yes! Substitute with a 1:1 gluten-free flour blend.

Can I skip the glaze and topping?

Absolutely. The bread is delicious on its own.

Can I use olive oil instead of vegetable oil?

Yes, but expect a slightly fruity flavor.

How do I know when the bread is done?

A toothpick should come out clean with no wet batter.

Final Thoughts

This zucchini carrot bread strikes the perfect balance between sweet and wholesome, making it a delightful addition to your recipe collection. It’s moist, flavorful, and versatile enough to be enjoyed any time of day. Whether you serve it plain, glazed, or topped with coconut, it’s sure to be a hit with family and friends.

Looking for more baking inspiration? Don’t miss our Egg Custard Pie, Mini Easter Cheesecakes, and Easy Carrot Cake Loaf Recipe. Happy baking!

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