Zucchini Carrot Bread is a super moist and easy to make loaf that uses a whole carrot and zucchini in the batter. Delicious and simple bread recipe that takes just minutes to put together!
Use up those zucchinis with this tasty Zucchini Carrot Bread that’s super moist and easy to make. The veggies keep the bread super soft without being able to taste the zucchini.
Be sure to checkout my similar recipe for Zucchini Carrot Raisin Muffins. If you have lots of leftover zucchini, try my Stuffed Zucchini Boats recipe or my healthy Turkey Vegetable Spaghetti recipe. For another tasty breakfast treat, check out this recipe for Zucchini Ricotta Bundt Cake. And, if you love scones, be sure to try my Cherry Scone recipe using dried cherries!
What makes this recipe great!
Zucchini Carrot Bread is a great recipe to have on hand because it comes together quickly and stays super moist. Plus, it’s a great way to use up leftover zucchini.
If you love zucchini bread and carrot carrot, then you’ll love this mashup of the two! Made with a whole grated carrot and grated zucchini, it’s a great way to get you veggies too.
This recipe is perfect for a quick breakfast or midday snack. You could even add a simple cream cheese frosting and turn it in a delicious dessert treat.
What makes this bread great are the fresh grated veggies, the warming cinnamon, and the moistness you get from the yogurt. Plus, the recipe uses olive oil instead of butter to add even more flavor.
- Zucchini: this recipe calls for one medium grated zucchini, which should give you about a cup total. If your zucchini seems watery, blot it with a paper towel before adding to the batter.
- Carrot: peel your carrot before grating. I use a medium carrot, which should give you about a little less than a cup of carrot.
- Yogurt: here, I use plain yogurt in the batter. This will help to keep the bread moist. You can use whatever plain yogurt you have on hand. I usually use nonfat greek yogurt.
- Olive Oil: baking with olive oil is a great way to add healthy fat to a dish. The olive oil is mild in flavor and can’t be tasted in the final bread. You can substitute canola or vegetable oil.
How to Make Zucchini Carrot Bread
Zucchini Carrot Bread is a simple and quick recipe to make. It’s great to make ahead and have on hand for the week!
To start, preheat your oven to 350 degrees. Spray a 9 x 5 inch baking pan with nonstick cooking spray; set aside.
Step 1: Grate the zucchini and carrot using the larger holes of a box grater. You could also do this in the food processor using the grating attachment. Blot the veggies with a paper towel to remove some moisture.
Step 2: In a large bowl, mix together the eggs, sugar, oil, and yogurt. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Stir the dry ingredients into the wet until well combined.
Step 3: Pour the grated zucchini and carrots into the batter. Use a rubber spatula to mix the batter together, scraping the bottom so that everything is well combined.
Step 4: Pour the batter into the prepared baking pan. Bake in the preheated oven for about 60-65 minutes, or until a toothpick inserted in the bread comes out clean.
Let the bread cool on a wire cooling rack in the pan for 10 minutes before removing it from the pan and letting it cool completely. It’s important that the bread is completely cooled before slicing it.
Recipe Tips and FAQs
Zucchini Carrot Bread is a quick and easy bread to put together and is perfect to make ahead. Here are my tips and tricks to get the best bread every time!
- Grate the zucchini and carrot by hand using the large holes of a box grater.
- Pat the zucchini dry using a paper towel before adding it to the batter.
- If you don’t have olive oil, you can use canola or vegetable oil instead.
- You will need plain yogurt for this recipe. You can use nonfat or whole milk Greek or regular yogurt.
- Make sure the bread is cooled completely before slicing so that it doesn’t crumble.
- Store the Zucchini Carrot Bread in an airtight container in the refrigerator for up to a week, or freeze for up to a month.
Each medium zucchini will give you about a cup of grated zucchini. To measure the zucchini after it has been grated, just scoop into a measuring cup without pressing down. Be sure to dry any excess moisture from the zucchini before adding it to the batter.
There is no need to peel the zucchini before grating it since the skin of a zucchini and very soft and similar in texture to the flesh.
Because the size of carrots differ so much, it’s hard to know exactly how many carrots are in a cup. Generally you need one large carrot to make a cup. For baking purposes, if a recipe calls for one grated carrot, a medium carrot is sufficient and should give you anywhere between ¾ – 1 cup of grated carrot. The exact measurement isn’t too critical in this situation.
I love making breads. Whether it’s banana bread or chocolate zucchini banana bread, there isn’t a loaf I didn’t love. Here are some of my favorite quick bread recipes:
Zucchini Carrot Bread
- 9 x 5 inch loaf pan
- 2 cups all purpose flour (280 grams)
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup plain yogurt (nonfat greek yogurt works)
- ⅓ cup olive oil
- 2 large eggs
- 1 medium zucchini, grated and patted dry (about a cup)
- 1 medium carrot, grated (a little less than a cup)
- Preheat oven to 350 degrees. Grease a loaf pan with nonstick cooking spray; set aside.
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt; set aside.
- In a large bowl, mix together the sugar, yogurt, olive oil, and eggs until well combined. Add in the flour and mix until well combined, using a rubber spatula to scrape down the sides of the bowl. Fold in the grated zucchini and carrot.
- Pour the mixture into the prepared loaf pan. Bake on the center rack in the oven for about 60 minutes or until a toothpick inserted in the bread comes out clean. Let cool on cooling rack in pan for 5 minutes, then carefully remove from pan and let cool on rack completely before slicing.
- Yogurt: you can use any plain yogurt you have on hand like nonfat greek yogurt, or regular whole milk yogurt.
- Olive Oil: the olive oil adds a healthy fat but you can always substitute canola or vegetable oil in its place.
- Zucchini: it helps to remove some of the moisture from the zucchini before adding it to the batter. Just squeeze the zucchini in a paper towel.
- Make sure the bread is completely cooled before slicing with a serrated knife.
- You can store this bread in an airtight container in the refrigerator for up to a week. Or freeze in an airtight container for up to a month.