Zucchini Carrot Bread

Charlotte

A moist, lightly spiced zucchini carrot bread made with grated zucchini and carrots for extra moisture and natural sweetness. Easy to make, freezer-friendly, and perfect for breakfast or snacks.

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Prep Time 15

Cook Time 55

Total Time 1 10

Course Breakfast

Cuisine American

Servings slices

Calories 220 kcal

Ingredients

Dry ingredients

1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg optional
½ tsp salt

Wet ingredients

2 large eggs room temperature
½ cup granulated sugar
½ cup light brown sugar packed
½ cup vegetable oil or melted coconut oil
¼ cup plain yogurt or sour cream
1 tsp vanilla extract

Veggies & mix-ins

1 ½ cups grated zucchini packed (about 1 medium zucchini)
1 cup grated carrot about 2 medium carrots
½ cup chopped walnuts or pecans, optional
⅓ cup raisins or chocolate chips, optional

Instructions

Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line with parchment paper with an overhang.
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In another bowl, beat the eggs with granulated and brown sugar until combined. Stir in oil, yogurt (or sour cream), and vanilla.
Add the wet mixture to the dry ingredients and fold gently until just combined. Avoid overmixing.
Fold in grated zucchini and carrot, then stir in nuts and/or raisins or chocolate chips if using.
Pour batter into the prepared pan and smooth the top. Bake 50–60 minutes for a single loaf (35–40 for small loaves) until a toothpick inserted into the center comes out with a few moist crumbs.
Cool in the pan 15 minutes, then remove and cool completely on a wire rack before slicing.

Notes

If zucchini is very watery, squeeze out just the excess water in a kitchen towel—don’t dry it completely.
Swap half the oil for applesauce for a lighter loaf.
To freeze: wrap cooled loaf tightly and freeze up to 3 months.
For muffins, bake at 350°F (175°C) for 18–22 minutes.

Nutrition

Calories: 220kcalCarbohydrates: 29gProtein: 3gFat: 11gSaturated Fat: 2gSodium: 180mgSugar: 14g

Keyword zucchini carrot bread

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