This simple and tasty zucchini carrot bread is made in one bowl, no mixer needed. With carrots, zucchini, and applesauce, it is ultra moist, and a trio of spices give it the most incredible fall flavor!
If you love subtle ways to add veggies to your family’s diet, try my zucchini pumpkin bread and lemon zucchini bread.
Perfect Quick Bread Any Time of Day!
This zucchini bread is sweet enough to be delicious, but not so sweet that you feel guilty eating it for breakfast! (And then again for a midday snack.) Yes, it’s that good!
Since it’s loaded with nutrients from the carrots and zucchini, you can feel good about it when your kids ask for a second slice.
Of course if you want to serve it for dessert, you could always add a scoop of vanilla ice cream, or even add a simple glaze or cream cheese frosting. YUM!
Frequently asked questions:
It’s a matter of preference, but I almost always leave the skin on because it adds nutrients and antioxidants. And of course it’s quicker to leave it on as well.
You can peel it if you have really picky eaters that will balk at seeing the green flecks in the bread.
Every recipe varies, so follow the instructions in the recipe you are making. For this carrot zucchini bread, you do not need to squeeze out the liquid, it is needed for the added moisture.
HOW TO MAKE ZUCCHINI CARROT BREAD
- PREP – Wash and grate the zucchini. Wash, peel, and grate the carrot. Preheat your oven to 325°. Spray an 8×4″ loaf pan with cooking spray and line the bottom with parchment paper.
- WET INGREDIENTS – Whisk together the oil, sugar, egg, yolk, applesauce, and vanilla in a large bowl. Stir in the shredded zucchini and carrots.
- DRY INGREDIENTS – In another bowl, whisk together the flour, salt, baking powder, baking soda, and spices.
- BLEND – Add the dry ingredients to the large bowl. Stir gently just until there are no more streaks of flour. You don’t want to overmix quick breads, or they can turn out tough and gummy.
- BAKE – Pour the batter into your prepared pan. Bake at 325 degrees for 55-60 minutes, or until a toothpick inserted in the middle comes out clean.
- COOL – Allow the bread to cool for about 10 minutes in the pan, then invert and place on a wire cooling rack to cool completely.
It’s hard to wait, so if you happen to dig into the loaf while it’s still warm, no judgement from me! But for easiest slicing, let the bread cool completely.
Leftover quick bread?
If stored in an airtight container, this zucchini carrot bread will last for 5-7 days at room temperature. It actually gets more moist as it sit.
If you live in a humid climate, you might want to store it in the refrigerator, or just eat it quickly. 🙂
You can also freeze it. Let it cool completely, then wrap it in plastic wrap and place it in a ziplock bag. It will last for 4-5 months in the freezer.
More zucchini recipes:
- Zucchini Chocolate Muffins
- Cinnamon Zucchini Muffins
- Zucchini Cake with Cream Cheese Frosting
- Orange Zucchini Cake
- Zucchini Blondies
- Double Chocolate Zucchini Bread
- Zucchini Banana Bread
- Coconut Lime Zucchini Bread
- Zucchini Cookies with Cream Cheese Frosting
Zucchini Carrot Bread Recipe
Equipment
Ingredients
- ¼ cup canola oil
- ¾ cup granulated sugar
- 1 large egg
- 1 egg yolk
- ¼ cup applesauce
- 1 tsp vanilla extract
- 1 cup shredded zucchini
- ¾ cup shredded carrot
- 1 ½ cups all purpose flour
- ¼ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
- 2 tsp cinnamon
- ⅛ tsp nutmeg
- pinch cloves
Instructions
- Spray an 8×4" loaf pan with cooking spray and line the bottom with parchment paper. Preheat your oven to 325 degrees.
- Wash and grate the zucchini. Wash, peel, and grate the carrot.
- In a large mixing bowl, whisk together oil, sugar, egg, egg yolk, applesauce, and vanilla. Whisk in the grated zucchini and carrot.
- Whisk or sift together the flour, salt, baking powder, baking soda, and spices. Stir into the wet ingredients just until there are no streaks of flour.
- Pour batter into prepared pan. Bake at 325° for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for about 10 minutes, then invert and place on a wire rack to cool completely.
Notes
Nutrition
Whether you’re baking for a special occasion or just craving a tasty snack, this recipe for carrot zucchini bread is sure to become a new favorite!
Wow this zucchini carrot bread is SO good!! It was super easy to make and a big hit in my house! Will definitely be making this again, thank you!
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So happy to hear it was a hit Olivia!
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I think this is a great addition to our go-to Halloween dinner party! It was so moist, tasty and irresistible! Definitely having this zucchini carrot bread again!
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Very easy to make! The loaf came out perfectly moist. The combination of zucchini and carrot with the cinnamon and nutmeg was delightful.
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So glad you loved it Jade! 🙂
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