zucchini carrot loaf recipe

Written ByJenny Smyth Posted on
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The Best zucchini carrot loaf recipe

I’ve been making zucchini carrot loaf for years, and it’s a recipe that never fails to impress my family and friends. The first time I made it, I was inspired by a traditional Italian bread recipe, but I wanted to create something that was a bit healthier and more flavorful. I added in some grated carrots for extra sweetness and moisture, and used whole wheat flour to give it a nuttier flavor.

The result was a deliciously moist and flavorful loaf that was perfect for snacking or as a side dish. Over the years, I’ve tweaked the recipe to make it even better, adding in some chopped fresh herbs like parsley or rosemary to give it an extra boost of flavor. My kids love helping me make this loaf, and it’s always a hit at family gatherings.

Plus, it’s so easy to make ahead of time and store in the fridge or freezer for later. Whether you’re looking for a healthy snack option or a tasty side dish for dinner, this zucchini carrot loaf is a great choice. I love how versatile this recipe is – you can serve it as a sandwich with your favorite fillings, or slice it up and serve it as a side dish with soup or salad.

It’s also perfect for packing in lunchboxes or serving at potlucks. The best part? It’s ridiculously easy to make and requires minimal ingredients.

All you need is some grated carrots, zucchini, flour, eggs, cheese, and herbs – that’s it! The result is a deliciously moist and flavorful loaf that’s perfect for any occasion. My family loves helping me make this loaf because it’s so much fun to mix everything together and watch it rise in the oven.

And let me tell you – the smell of this loaf baking in the oven is absolutely incredible. It fills up the whole house with this warm, comforting aroma that makes everyone want to come out of their rooms and gather around the kitchen table.

Zucchini Carrot Loaf

4.5 from 1811 votes

A moist and flavorful loaf that combines shredded zucchini and carrots with warm spices. Perfect for breakfast or an afternoon snack, this easy recipe uses simple ingredients for a deliciously tender crumb.

Prep Time15 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 290 kcal

🥘Ingredients

For the Loaf

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

👨‍🍳Directions

1Preheat the oven to 350°F.
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 granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well blended.
5The mixture should be pale and slightly thickened.
6Fold the grated zucchini and carrots into the wet mixture until evenly distributed.
7Then add the dry ingredients and stir with a rubber spatula just until no streaks of flour remain, being careful not to overmix.
8Pour the batter into the prepared loaf pan and spread it into an even layer.
9Bake for 45 to 50 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
10Let the loaf cool in the pan on a wire rack for 10 minutes, then carefully turn it out onto the rack to cool completely before slicing.
11Serve at room temperature.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Whisk
Rubber spatula
Grater
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 290 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 45mg🧂Sodium: 280mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 22g🥩Protein: 4g

📝Notes

For a healthier version, substitute half the all-purpose flour with whole wheat flour. Squeeze the grated zucchini and carrots well to remove excess moisture, which helps the loaf bake evenly and prevents a soggy texture.

Watch Video Of How Zucchini Carrot Loaf Works

This zucchini carrot loaf is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick snack on hand.

It’s also perfect for packing in lunchboxes or serving at potlucks because it’s so easy to transport and doesn’t require refrigeration until served.

Plus, the leftovers are just as delicious as freshly baked – simply reheat in the microwave or toaster oven until crispy on the outside and soft on the inside.

❓ Frequently Asked Questions About Zucchini Carrot Loaf

What type of flour should I use?

Whole wheat flour gives this loaf a nuttier flavor than all-purpose flour. If you don’t have whole wheat flour on hand, you can substitute with all-purpose flour.

Can I use other types of cheese?

Yes! You can use other types of cheese like mozzarella or cheddar if you prefer.

How long does this loaf take to bake?

This loaf typically takes about 45-50 minutes to bake in the oven.

Can I make this loaf ahead of time?

Yes! This loaf is perfect for making ahead of time because it freezes beautifully.

How do I store leftover slices?

Store leftover slices in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Can I add nuts or seeds?

Yes! You can add chopped nuts like walnuts or almonds or seeds like sesame seeds or sunflower seeds if you prefer.

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