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Zucchini Carrot Bread
4.6 from 1,038 votes

Zucchini Carrot Bread

This zucchini carrot bread blends grated zucchini and carrots into a moist, tender quick bread with cinnamon and vanilla for warm flavor. The batter is thick and includes brown and granulated sugars, coconut oil, sour cream, and walnuts or raisins for texture. Baked in a standard loaf pan, it has a golden top and a soft crumb, balancing moistness with a subtle spice note. It’s suitable for a breakfast treat or snack that incorporates vegetables smoothly into a sweet bread format.

Prep Time
10 mins
Cook Time
58 mins
Cooling Time
22 mins
Total Time
1 hr 30 mins
Servings: 1 9x5-inch loaf
Calories: 172 kcal
Course: Breakfast, Bread

Ingredients

  • 1 egg large
  • ½ cup light brown sugar packed
  • ⅓ cup coconut oil canola or vegetable may be substituted, liquid-state
  • ¼ cup granulated sugar
  • ¼ cup sour cream lite is okay; or Greek yogurt may be substituted, cup
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch salt optional and to taste
  • 1 cup carrot laid loosely in cup and not packed (about 1 large/2 medium peeled and trimmed carrots, grated
  • 1 cup zucchini laid loosely in cup and not packed(about 1 medium/large trimmed zucchini, grated
  • ½ cup walnuts raisins, etc., optional

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note – Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.
  2. In a large bowl, add the the egg, brown sugar, oil, sugar, sour cream, vanilla, cinnamon, and whisk to combine.
  3. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
  4. Add the carrots, zucchini, optional walnuts or raisins, and fold gently to combine.
  5. Turn batter out into the prepared pan (it’s quite thick, this is what you want), smoothing the top lightly with a spatula.
  6. Bake for about 52 to 58 minutes (I baked 54 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
  7. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with or glaze with 

Notes

  • At about 35 minutes into baking, loosely tent the loaf with foil to prevent over-browning on the top and sides.
  • Bake until a toothpick comes out clean or with just moist crumbs; adjust baking time since moisture varies with vegetables and ovens.
  • Cool the bread in the pan for 15 minutes before transferring to a wire rack to finish cooling.
  • Store bread airtight at room temperature up to 5-7 days or freeze up to 4 months; refrigeration is optional but may dry the bread.

Nutrition Information

Serving 1 Calories 172kcal (9%) Carbohydrates 22g (7%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g (18%) Cholesterol 16mg (5%) Sodium 87mg (4%) Fiber 1g (4%) Sugar 13g (26%)

Nutrition Facts

Serving: 1 9x5-inch loaf

Amount Per Serving

Calories 172

% Daily Value*

Serving 1
Calories 172kcal 9%
Carbohydrates 22g 7%
Protein 2g 4%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g 18%
Cholesterol 16mg 5%
Sodium 87mg 4%
Fiber 1g 4%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.