The carrot zucchini bread is quite the visual showstopper, with flecks of green and red and walnuts peeking through, and it is wildly easy to make. The earthy flavors of the super moist bread are a rocking combination that extends well to tea time or dessert.
The zucchini and carrot bread is the kind of treat that makes you want to curl up with a cup of tea and savor every bite. It is a beautiful medley of sweetness from the carrot and zucchini, the nuttiness from the flour and walnuts, and the subtle spiciness of cinnamon. A symphony in your mouth.
So go ahead, take a slice, and enjoy the magic of the recipe for carrot zucchini bread!
REASONS TO TRY EASY HEALTHY CARROT ZUCCHINI RECIPE
Indulge in a delightful way to get your veggies in!
Easy, fuss-free to make
Healthy treat for breakfast or brunch
Decadent snack with tea or coffee
HOW TO MAKE CARROT ZUCCHINI BREAD?
Step 1: Grate your carrot and zucchini. Squeeze out the excess water from the zucchini and set it aside.
Step 2: Sift all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and cinnamon powder.
Step 3: Whisk in caster sugar.
Step 4: Separately, combine coconut oil with Greek yogurt and vanilla extract.
Step 5: When the wet ingredients are well mixed, pour them over the dry ingredients. The thing about carrot zucchini bread recipe is that it has a very thick batter, but if your batter is dryish, you will need to add 2 to 4 tablespoons of milk. Make sure you use warm milk, not cold. We need a thick, smooth batter for this bread.
Step 6: Fold in the grated carrot and zucchini along with a fistful of chopped walnuts.
Step 7: Transfer the batter into your greased tin and top with more chopped nuts.
Step 8: Bake until a skewer inserted in the center comes out clean.
Step 9: Let the bread cool in the tin for a few minutes, and then carefully turn it out onto a rack.
Final step: Cool completely and then serve!
The carrot zucchini recipe celebrates seasonal produce; no store-bought loaf can beat this bread’s freshness and flavor, and there’s not much you need to do with it.
- Just make sure you gently fold the ingredients: place dry, lighter parts on the heavier mixed part again and again till combined. Don’t beat, agitate, or vigorously stir the mixture.
- Never overmix, or you’ll end up with a very dense loaf. Incorporate only until everything is evenly combined.
HOW TO MEASURE GRATED ZUCCHINI OR CARROT USING CUP MEASUREMENTS
As a baker, I’m more comfortable with metric measurements, but I know some of you prefer cup measurements. Grated veggies can be a bit tricky to measure in cups. So here goes-
To measure, first, grate the vegetables using the coarse side of your grater. Then fill a cup with loosely packed grated zucchini/ carrot. Don't pack it tightly, unless the recipe mentions.
For zucchini, once you have the required amount, place the grated vegetable in a muslin cloth and ring out the excess water. Why? Because zucchini is about 95% water, you don’t want the bread to be swimming in moisture.
SERVING & STORAGE
It’s a simple, hearty, and earthy tea bread, so it’s a welcome snack at any time of the day as well as a light dessert after a heavy meal. Because it’s full of vegetables, the cinnamon carrot zucchini bread is also perfect for breakfast or to pack in tiffins and lunch boxes.
There is no way this bread cake will not be moist, thanks to the zucchini and carrot, so it stores well. But keep it wrapped in foil or cling wrap in a refrigerator (it’s barely March, and the sun has already decided to amuse itself by barbecuing us).
Just nuke a slice in the microwave for a few seconds before you enjoy a slice. My favorite way is to lightly toast the bread, slather it with butter, and kick back with a cuppa.
Flour: This is not a gluten-free carrot zucchini bread. I used a blend of flours to keep the texture a little on the lighter side, but if your palate craves heartier breads, use only whole wheat. Or you can land on the other side of the scale and stick with only all-purpose flour.
Sugar: Don’t have caster sugar? Use coconut sugar (it will change the color of your bread) or cane sugar or raw sugar.
Oil: While I won’t recommend melted butter for this recipe, any neutral-tasting vegetable oil will be a fantastic substitute for coconut oil.
Spices: Delicately spiced with cinnamon, the bread gives off a very cozy vibe. A pinch of grated nutmeg would add to it, so I say go ahead and sprinkle some.
Mix-ins: Make this loaf your own by tossing in almonds or pecans. It’d be aces with raisins and dates, making the loaf richer.
Eggs: If you prefer to use eggs in your bakes and are not searching for a vegan carrot zucchini bread, simply replace the yogurt with 3 eggs.
MORE RECIPES FOR SUMMER BREADS
Half the joy of cooking is sharing it with others, which is why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this easy healthy carrot zucchini bread as much as we do!
Carrot Zucchini Bread
- 1 cup / 125 gms All-purpose flour
- 1/2 cup / 75 gms Wholewheat flour
- 1.5 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 tsp Cinnamon powder
- 1/2 cup / 115 gms Caster sugar
- 1/3 cup / 65 gms Coconut oil, melted
- 2/3 cup / 160 gms Greek yogurt, plain
- 1.5 tsp Vanilla extract
- 2-4 tbsp Milk, warm
- 1 cup / 85 gms Carrot grated
- 1 cup / 100 gms Zucchini grated
- 1/2 cup / 55 gms Walnuts, chopped
- 2 tbsp Walnuts, chopped
- Preheat your oven to 180C. Grease and flour an 8" by 4" loaf pan.
- Place the grated zucchini on a muslin cloth and squeeze out all the excess water.
- Sift together the flours, baking soda, salt, and cinnamon powder.
- Stir in the caster sugar.
- In a separate bowl, add the coconut oil, yogurt, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and combine well.
- If the batter is too thick and dryish, add warm milk, 2 tbsps at a time. The batter should be thick and smooth with no dry streaks visible.
- Fold in the grated carrots, zucchini, and walnuts.
- Pour the mixture into the prepared pan and top with chopped walnuts ( optional).
- Bake at 180C for 40-45 minutes or until a skewer inserted in the center comes out clean.
- Cool in the pan for 15 minutes before taking it out and cooling on a wire rack. Serve at room temperature or warm. Enjoy!