The carrot zucchini bread is quite the visual showstopper, with flecks of green and red and walnuts peeking through, and it is super easy to make. This simple and hearty bread is perfect for breakfast or as a snack any time of the day!
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 walnuts, and the cozy warmth of cinnamon. A symphony in your mouth!
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Why You'll Love This Recipe
A delightful twist on classic flavors: This carrot zucchini quick bread is a fantastic twist on the traditional carrot cake.
Eat your veggies: A delightful way to sneak more veggies into your diet!
Perfect for any occasion: Whether you're looking for a hearty breakfast, a satisfying snack, or a sweet treat to share with friends, this carrot zucchini bread fits the bill.
Reader Love ❤️
This bread is FABULOUS! I followed recipe exactly as stated and it turned out perfectly. I needed to add the full 4 Tablespoons of warm milk for the right consistency. I added some dates and put them in the bread. You were right-it really put it over the top! What I really loved about this bread was that it was not too sweet! I used just regular sugar in the recipe because that is what I had.
This is going into my FAVORITES of quick bread recipes for sure!
Recipe Ingredients
Flour: I used a blend of whole wheat and all-purpose flours to keep the texture a little hearty. But you can use all whole wheat, too, like in this pumpkin banana bread recipe.
Sugar: Regular granulated, light brown, or coconut sugar all work well in this recipe.
Oil: I love using coconut oil for my baking. But 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. You can leave it out if you wish.
Carrots and Zucchini: Use the coarse side of a box grater to shred the vegetables. It's important to squeeze out moisture from the zucchini before adding it to the batter.
Nuts: Walnuts go super well with carrots and zucchini. You can easily substitute with almonds or pecans. Add raisins or chopped dates to make the quick bread richer.
Please see the recipe card for full information on ingredients and quantities.
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: 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 the 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!
Pro Tips
- Fold the ingredients gently —Mix only until everything is evenly combined. Overmixing results in a dense loaf.
- If the top of the carrot zucchini loaf is browning too fast, cover it lightly with a piece of aluminum foil.
- Allow the carrot bread with zucchini to cool completely before slicing it. This will help you get cleaner slices.
- I highly recommend using a kitchen scale to measure your ingredients. This will ensure a better and consistent bake every time!
How to Measure Shredded 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 it.
Once you have the required amount of zucchini, place the grated vegetable in a muslin cloth and wring out the excess water. Why? Because zucchini is about 95% water, you don’t want the bread to be soggy.
How To Store Zucchini Bread
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 will stay well for up to 3 days.
You can also freeze this zucchini carrot bread for 2 months. Make sure it's tightly wrapped in plastic wrap or aluminum foil. Reheat in the microwave or toaster.
Serving Suggestions
This simple and hearty carrot and zucchini bread is a welcome snack at any time of the day. Loaded with veggies and nuts, it's perfect for breakfast or to pack in lunch boxes.
While this quick bread tastes wonderful on its own, you can also go a bit extra and top it with creamy homemade cream cheese or cashew ricotta cheese.
A hot toasted slice of this carrot bread slathered with cinnamon honey butter is so dreamy!
📖 Recipe
Carrot Zucchini Bread
Ingredients
- 1 cup All-purpose flour
- 1/2 cup Wholewheat flour
- 1.5 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 tsp Cinnamon powder
- 1/2 cup Caster sugar
- 1/3 cup Coconut oil, melted
- 2/3 cup Greek yogurt, plain
- 1.5 tsp Vanilla extract
- 2-4 tbsp Milk, warm
- 1 cup Carrot grated
- 1 cup Zucchini grated
- 1/2 cup Walnuts, chopped
Topping
- 2 tbsp Walnuts, chopped
Instructions
- 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!
Video
Notes
- Fold the ingredients gently —Mix only until everything is evenly combined. Overmixing results in a dense loaf.
- If the top of the carrot zucchini loaf is browning too fast, cover it lightly with a piece of aluminum foil.
- Allow the carrot bread with zucchini to cool completely before slicing it. This will help you get cleaner slices.
- I highly recommend using a kitchen scale to measure your ingredients. This will ensure a better and consistent bake every time!
Linda says
I made this today. It WAS very moist and I did have to add the 4TBS of milk, but it is lacking something. Not much flavor. I think I will add some drizzled confectionery frosting with maybe some coconut in it. Definitely needs something. Maybe more cinnamon? Or flaked coconut in the batter.
Natasha Minocha says
Yes, I think extra cinnamon and maybe a pinch of nutmeg would be lovely here. Thank you very much for trying this recipe and for your honest feedback. xx
Vicki Bennett says
This bread is FABULOUS! I followed recipe exactly as stated and it turned out perfectly. I needed to add the full 4 Tablespoons of warm milk for the right consistency. I added some dates and put them in the bread. You were right-it really put it over the top! What I really loved about this bread was that it was not too sweet! I used just regular sugar in the recipe because that is what I had.
This is going into my FAVORITES of quick bread recipes for sure!
Natasha Minocha says
I'm thrilled to hear this, Vicki! So glad this worked out for you. Thank you very much for trying the recipe and for sharing your wonderful feedback. I appreciate you.xx