Italian
Homemade Zucchini Carrot Bread

This homemade carrot and zucchini bread is soft, moist and flavorful! It has the perfect balance of sweet and spicy, will fill your kitchen with the most delicious aromas and is great with a cup of coffee!

This Homemade Zucchini Carrot Bread is a fun twist on zucchini bread with similar spices to carrot muffins, but a little healthier like a morning glory muffin, which means you can eat two slices guilt-free!

Carrot bread with two slices cut on baking paper.

If you love making muffins and sweet breads, you’ll love making this quick bread recipe! It’s so easy to make, just like my banana bread and pumpkin bread.

The grated carrots and zucchini add extra moisture and texture while the spices add so much flavor. It's the perfect way to use zucchini in the summer, but I actually like to make it during Easter too!

Why You'll Love This Recipe

  • Warm Flavors: Cinnamon and nutmeg add warm flavors that give this zucchini carrot bread a cozy carrot cake flavor, whether you make it in the fall or summer!
  • Breakfast, brunch or snack: We’ve added some veggies to this carrot and zucchini bread, so it’s perfect for any time of day, whether you’re a kid or an adult!

Zucchini and Carrot Bread Ingredients

  • Pastry essentials: All-purpose flour, baking powder, baking soda, vanilla extract, and salt.
  • Hot spices: Cinnamon and nutmeg
  • Egg: You will need a large egg and a large yolk.
  • Sweetener: Brown sugar and honey add just the right amount of sweetness!
  • Eggs: A large egg and a large yolk.
  • Butter: The butter should be melted, but if you prefer you can also use vegetable oil or canola oil.
  • Vegetables: Grated carrots and courgettes.
  • Nuts: Chopped walnuts.
Ingredients for the recipe.Ingredients for the recipe.

Variations

  • Enamel: A frosting on top of this Zucchini Carrot Cake Bread would be delicious! A simple cream cheese frosting would be great, as would using this maple frosting on my Pumpkin Cinnamon Cake.
  • Peanuts: For a nutty flavor, use pecans, like I do in this Zucchini Pecan Bread!
  • Peel: For a more intense citrus flavor, add a little orange zest.
  • Mix-in: A handful of dried cranberries, raisins or chocolate chips would be delicious.

How to make carrot and zucchini bread

In a medium bowl, whisk together the dry ingredients, including the flour, cinnamon, baking powder, baking soda, salt, and nutmeg. Set aside.

Mix the ingredients in a glass bowl.Mix the ingredients in a glass bowl.

In a large bowl beat the egg and yolk, gradually add the sugar and honey and beat, add the melted butter and vanilla and mix.

Mix wet ingredients in a glass bowl.Mix wet ingredients in a glass bowl.

Mix the grated carrots and grated zucchini, add the dry ingredients to the wet ones and mix just to combine. Gently fold in the walnuts.

Add the dry ingredients and dried fruit to the wet ingredients and mix.Add the dry ingredients and dried fruit to the wet ingredients and mix.

Pour the batter into the prepared loaf pan and bake until a toothpick comes out clean. Let cool in the pan.

The dough in the pan before and after cooking.The dough in the pan before and after cooking.

Tips for the best carrot and zucchini bread

  • Fussy children: If your kids (or adults!) run away at the sight of green spots in their food, peel the zucchini first.
  • Curtain with film: If the surface of the zucchini and carrot bread gets too dark before the center is cooked, cover the pan with aluminum foil.
  • Butter Substitute: I love the rich flavor of butter in my bread, but you can substitute coconut oil if you prefer.
  • Line the baking pan: To prevent the carrot and zucchini bread from sticking, line the pan with parchment paper or spray it with cooking spray.
  • Mini plumcake molds: If you prefer, you can prepare the dessert in miniature plumcake molds; the cooking time will be reduced.

Tips for the best carrot and zucchini bread

  • Fussy children: If your kids (or adults!) run away at the sight of green spots in their food, peel the zucchini first.
  • Curtain with film: If the surface of the zucchini and carrot bread gets too dark before the center is cooked, cover the pan with aluminum foil.
  • Butter Substitute: I love the rich flavor of butter in my bread, but you can substitute coconut oil if you prefer.
  • Line the baking pan: To prevent the carrot and zucchini bread from sticking, line the pan with parchment paper or spray it with cooking spray.
  • Mini plumcake molds: If you prefer, you can prepare the dessert in miniature plumcake molds; the cooking time will be reduced.
The courgette and carrot plumcake on a sheet of baking paper.The courgette and carrot plumcake on a sheet of baking paper.

What is the best way to chop vegetables?

I prefer to use my food processor, but your grater will work too!

Can I use granulated white sugar instead of brown sugar?

Yes! Your zucchini carrot bread recipe may be lighter in color and taste a little different, but it will still taste great.

More Homemade Bread Recipes

Two slices of zucchini and carrot bread on baking paper.Two slices of zucchini and carrot bread on baking paper.

With the abundance of zucchini this summer, why not make a homemade zucchini and carrot bread? Really good! Enjoy!

  • cups All-purpose flour
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon sodium bicarbonate
  • ¼ teaspoon salt
  • 1 pinch nutmeg
  • 1 great egg
  • 1 great egg yolk
  • ½ cup brown sugar (lightly pressed)
  • ¼ cup Honey
  • ½ cup melted butter (or oil)
  • 1 teaspoon vanilla
  • ½ cup finely chopped carrot
  • ½ cup finely chopped courgettes
  • ¼-⅓ cup coarsely chopped walnuts

Prevent the screen from going dark

  • Preheat the oven to 180°C/350°F. Grease and flour, spray or line with baking paper a 20-23cm loaf tin.

  • In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, and nutmeg. Set aside.

  • In a large bowl beat the egg and yolk for 1-2 minutes, gradually add the sugar and honey and beat, add the melted butter and vanilla and beat, add the carrots and zucchini, add the beaten ingredients and mix just to combine, about 13-14 mixes, no more, add the walnuts for 2-3 turns.

  • Pour the batter into the prepared loaf pan and bake for 40-55 minutes or until a toothpick comes out clean. Enjoy!

Should I squeeze the water out of the zucchini?

No, there is no need to squeeze the excess moisture out of the zucchini in this zucchini carrot bread recipe. It adds moisture to the quick bread.

Do I have to peel the courgettes?

No, you don't need to peel the zucchini for this zucchini and carrot bread. The peel is so thin that it will melt into the bread and not affect the texture at all.

Storage instructions

This homemade zucchini and carrot bread will keep at room temperature in an airtight container for up to two days. After that, I move it to the refrigerator because of the moist vegetables in the bread.
You can also freeze the bread for up to 6 months. I like to wrap the loaf in plastic wrap, then in foil and put it in a freezer bag. You can also store it in individual slices. Thaw in the refrigerator.

Calories: 255kilocalorie | Carbohydrates: 34G | Protein: 4G | Fat: 12G | Saturated fats: 6G | Polyunsaturated fats: 2G | Monounsaturated fat: 3G | Trans Fats: 0.4G | Cholesterol: 61mg | Sodium: 203mg | Potassium: 122mg | Fiber: 1G | Sugar: 18G | Vitamin A: 1418IU | C vitamin: 2mg | Soccer: 37mg | Iron: 1mg

Please leave a comment below or add it to your Pinterest account!

Related Articles

Easy Cappuccino Tiramisu

Contributor

Italian Stuffed Flank Steak

Contributor

Banana Coffee Quick Loaf

Contributor

Leave a Comment