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Zucchini Carrot Bread

: Freshly baked zucchini carrot bread slices on a wooden board with coconut topping
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This Zucchini Carrot Bread blends the best of zucchini bread and carrot cake into one moist, flavorful loaf! 🥕🥒 Perfect for breakfast, snacks, or dessert, it’s packed with fresh vegetables, warm spices, and a hint of citrus. Enjoy it plain, drizzled with a sweet glaze, or topped with toasted coconut for extra texture. Easy to make and highly customizable, it’s sure to become a favorite in your baking repertoire!

Ingredients

Scale
  • For the Bread:
    • Butter or cooking spray for greasing
    • 2 small carrots (about 8 oz), grated
    • 2 small zucchini (about 10 oz), grated and wrung out
    • 2 cups (260g) all-purpose flour
    • 1½ teaspoons kosher salt
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon ground cardamom (optional)
    • 1 teaspoon freshly grated orange zest
    • ½ cup (100g) granulated sugar
    • ½ cup (100g) packed light brown sugar
    • ½ cup vegetable oil
    • 2 large eggs
    • 1 tablespoon demerara sugar (for topping)
  • For the Glaze (Optional):
    • ¾ cup powdered sugar
    • 4–5 teaspoons whole milk or buttermilk
    • ½ teaspoon vanilla extract
    • Large pinch freshly grated nutmeg
    • Pinch of salt
  • For the Topping (Optional):
    • ½ cup sweetened coconut flakes, toasted

Instructions

  1. Prep the Oven & Pan: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang for easy removal.
  2. Grate & Prepare Vegetables: Grate carrots and zucchini using a box grater. Wring zucchini in a towel until dry (you should have about 1 cup packed).
  3. Mix Dry Ingredients: In a medium bowl, whisk flour, salt, baking soda, baking powder, cinnamon, ginger, cardamom (if using), and orange zest.
  4. Combine Wet Ingredients: In a large bowl, whisk granulated and brown sugar with oil. Add eggs one at a time, whisking until smooth.
  5. Make the Batter: Fold carrots and zucchini into wet ingredients. Gradually add dry ingredients, stirring until just combined. Avoid overmixing.
  6. Bake: Pour batter into prepared pan, smooth the top, and sprinkle with demerara sugar. Bake 55–60 minutes or until a toothpick inserted in the center comes out clean. Cool 20 minutes in the pan, then transfer to a wire rack to cool fully.
  7. Make the Glaze (Optional): Whisk glaze ingredients until smooth and pourable. Adjust with more milk if needed.
  8. Glaze & Serve: Drizzle glaze over cooled bread and top with toasted coconut if desired. Slice and enjoy!

Notes

Store at room temperature for 3 days or refrigerate for up to 5 days. Freeze unfrosted slices for up to 3 months. Add-ins like nuts, dried fruits, or coconut are welcome. Substitute orange zest with lemon zest for a citrusy twist.

Nutrition

Keywords: zucchini carrot bread, healthy loaf recipe, easy quick bread, moist vegetable bread, breakfast loaf

Find it online: https://alexandrarecipes.com/zucchini-carrot-bread-recipe/