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Three slices of Carrot Zucchini Bread with butter on a white plate, with fresh carrots in the background.
Daniel

Carrot Zucchini Bread

Moist, warmly spiced quick bread that sneaks extra vegetables into every tender slice.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • 1.5 cups all-purpose flour spooned and leveled
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 2 large eggs room temperature
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 0.5 cup vegetable oil
  • 1.5 tsp vanilla extract
  • 1 cup zucchini grated, squeezed dry (about 1 medium)
  • 1 cup carrots finely grated (about 2 medium)

Equipment

  • 9x5 inch Loaf Pan
  • Box Grater or Food Processor
  • Mixing Bowls
  • Whisk
  • Rubber spatula

Method
 

Prep
  1. Preheat oven to 350F. Grease a 9x5 inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
  2. Grate zucchini and squeeze firmly in a clean kitchen towel to remove excess moisture - you want about 1 cup packed dry. Finely grate carrots. Set both aside.
  3. In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt until well combined.
  4. In a large bowl, whisk eggs, both sugars, oil, and vanilla until smooth and slightly thickened, about 1 minute.
  5. Add dry ingredients to wet and fold with a rubber spatula until just a few streaks of flour remain. Add grated zucchini and carrots and fold gently until evenly distributed and no dry flour remains. Do not overmix.
  6. Scrape batter into prepared pan and smooth the top. Bake 55-60 minutes until deep golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool in pan 15 minutes, then lift out using parchment overhang and cool completely on a wire rack before slicing, about 1 hour. Bread slices cleaner when fully cool.

Notes

Squeezing the zucchini dry is essential - excess moisture makes gummy bread. For extra texture, fold in 1/2 cup toasted chopped walnuts or pecans with the vegetables. This bread keeps beautifully: wrap tightly and store at room temperature 3 days, or freeze up to 3 months.