zucchini and carrot bread recipe

Written ByJenny Smyth Posted on
zucchini and carrot bread recipe
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The Best zucchini and carrot bread recipe

I’ve been making this zucchini and carrot bread recipe for years, and it’s always a hit with my family. The combination of grated zucchini and carrots adds moisture and flavor to the bread, making it perfect for snacking or as a side dish for meals.

I love that it’s a great way to get some extra veggies into our diet, especially during the summer months when zucchini is at its peak freshness. My kids especially love helping me mix the batter together, and they’re always excited to see the finished product emerge from the oven.

The smell of fresh-baked bread wafting through the house is just irresistible, and it’s a great way to get everyone in the mood for mealtime. In addition to being delicious, this recipe is also incredibly easy to make – just mix together your dry ingredients, grate your zucchini and carrots, and combine everything in a large bowl.

The end result is a beautiful, golden-brown loaf that’s perfect for slicing up and serving alongside your favorite meals. I like to serve it with a pat of butter or a drizzle of honey for added flavor.

Plus, it’s an excellent way to use up any excess zucchini or carrots you might have on hand. This recipe has become a staple in our household, and I’m confident it will be a hit with your family too.

It’s perfect for breakfast on-the-go, as a snack after school, or even as a delicious side dish for dinner parties.

Zucchini and Carrot Bread

Zucchini and Carrot Bread

4.8 from 1524 votes

A moist and tender quick bread packed with shredded zucchini and carrots. This versatile loaf is perfect for breakfast, a snack, or even a light dessert.

Prep Time15 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 10Cuisine: InternationalCalories: 290 kcal

🥘Ingredients

For the Bread

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup finely shredded zucchini (about 1 medium zucchini, squeezed dry)
1 cup finely shredded carrots (about 2 medium carrots, squeezed dry)

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan with butter or nonstick spray, then dust lightly with flour, tapping out the excess.
3In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
Set aside.
4In a large bowl, whisk the eggs, granulated sugar, and brown sugar together until smooth and slightly thickened, about 1 minute.
5Whisk in the oil and vanilla extract until fully incorporated.
6Add the shredded zucchini and carrots to the wet ingredients and stir with a rubber spatula until evenly distributed.
7The mixture will be quite wet.
8Pour the dry ingredients into the wet mixture and fold gently with the spatula until just combined and no streaks of flour remain.
9Do not overmix, as this can make the bread tough.
10Pour the batter into the prepared loaf pan and spread it into an even layer.
11Bake for 50 to 60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
12If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
13Let the bread cool in the pan on a wire rack for 10 minutes.
14Then turn it out onto the rack and cool completely before slicing, about 1 hour.

🔧Equipment

9×5-inch loaf pan
Mixing bowls
Whisk
Rubber spatula
Box grater or food processor with shredding disc
Clean kitchen towel or paper towels
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 290 kcal🧈Total Fat: 13g💛Saturated Fat: 2g❤️Cholesterol: 37mg🧂Sodium: 280mg🌾Total Carbs: 40g🥦Dietary Fiber: 1g🍬Sugars: 22g🥩Protein: 4g

📝Notes

For best moisture, squeeze the shredded zucchini and carrots firmly in a clean kitchen towel or paper towels to remove excess liquid before adding to the batter. Store leftover bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to 5 days.

Watch Video Of How Zucchini and Carrot Bread Works

This zucchini and carrot bread recipe is one that I highly recommend adding to your repertoire – it’s easy to make, delicious to eat, and packed with nutritious goodness. Whether you’re serving it as a side dish or using it as an ingredient in your favorite recipes, this bread is sure to please even the pickiest of eaters.

And don’t forget about all the wonderful benefits that come with eating more veggies – from reducing inflammation to supporting healthy digestion. When stored properly in an airtight container at room temperature, this bread stays fresh for up to 3 days – perfect for snacking on throughout the week.

❓ Frequently Asked Questions About Zucchini and Carrot Bread

Q: What type of flour is best to use in this recipe?

For this recipe, I recommend using all-purpose flour as it provides the right balance of protein and structure to the bread.

Q: Can I substitute other types of squash for the zucchini?

Yes, you can use other types of squash such as yellow crookneck or acorn squash in place of zucchini.

Q: How do I store leftover bread?

You can store leftover bread at room temperature for up to 3 days or wrap tightly and freeze for up to 2 months.

Q: Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting all-purpose flour with a gluten-free flour blend.

Q: What is the ideal consistency for the grated carrots?

The ideal consistency for grated carrots is when they are finely grated but still hold some texture.

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