Zucchini Carrot Bread

This Zucchini Carrot Bread is soft, moist, and naturally sweet – the perfect wholesome treat for breakfast, a mid-day snack, or even dessert. Packed with fresh vegetables and warm spices, it’s a great way to sneak in some extra veggies without compromising on flavor. Whether you’re meal prepping or baking for the weekend, this recipe is sure to become a household favorite.

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Why You’ll Love This Recipe
Moist & Tender – The combo of zucchini and carrots creates a wonderfully moist texture.
Naturally Sweet – Sweetened with brown sugar and applesauce, making it a healthier treat.
Perfect Anytime – Ideal for breakfast, snacking, or as a light dessert.
Freezer-Friendly – Make a batch and freeze slices for grab-and-go convenience.
Family-Approved – Even picky eaters will love it, veggies and all.

Ingredients You’ll Need

Dry Ingredients:
1 ½ cups all-purpose flour
½ cup whole wheat flour (optional for extra fiber)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger (optional, for extra warmth)

Wet Ingredients:
2 large eggs
½ cup unsweetened applesauce
½ cup light brown sugar, packed
¼ cup vegetable oil (or melted coconut oil)
1 tsp vanilla extract

Vegetables & Add-ins:
1 cup grated zucchini (squeezed to remove excess moisture)
1 cup grated carrot
½ cup chopped walnuts or pecans (optional)
½ cup raisins or chopped dates (optional)

Tools You’ll Need
Large mixing bowl
Medium mixing bowl
Whisk and rubber spatula
Box grater or food processor
9×5-inch loaf pan
Parchment paper
Cooling rack

Step-by-Step Instructions

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C).
Line a 9×5-inch loaf pan with parchment paper or lightly grease it. Set aside.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Set aside – this is your dry mix.

Step 3: Combine Wet Ingredients
In a large mixing bowl, whisk the eggs until slightly frothy.
Add in the applesauce, brown sugar, vegetable oil, and vanilla extract. Mix until smooth and well combined.

Step 4: Add the Veggies
Fold in the grated zucchini and grated carrot into the wet mixture. Stir gently to combine.
Make sure excess water has been squeezed from the zucchini to avoid a soggy loaf.

Step 5: Mix It All Together
Gradually add the dry ingredients to the wet ingredients. Stir gently using a spatula until just combined.
Do not overmix – the batter should be thick but well incorporated.
Fold in nuts and raisins or dates, if using.

Step 6: Bake
Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
If the top browns too quickly, tent with foil during the last 10–15 minutes.

Step 7: Cool and Serve
Allow the bread to cool in the pan for about 10 minutes.
Then transfer it to a wire rack to cool completely.
Slice and serve plain, with a spread of butter, or your favorite nut butter.

Tips for Perfect Zucchini Carrot Bread
Squeeze the Zucchini – Use a clean towel or paper towels to wring out excess moisture.
Don’t Overmix – Stir just until everything is combined to avoid a dense loaf.
Add a Crunch – Walnuts or pecans add a delightful texture and nutty flavor.
Sweetness Options – Adjust the sweetness with more or less sugar, or swap brown sugar with coconut sugar.
Make it Mini – Bake in mini loaf pans or muffin tins for smaller portions.

Serving Suggestions
Breakfast – Toast a slice and top with cream cheese or nut butter.
Snack Time – Pair with a hot cup of coffee or tea.
Dessert – Add a scoop of vanilla yogurt and a drizzle of honey on top.
Kids’ Lunchbox – Slice and pack it for a sneaky veggie treat they’ll love.

How to Store & Freeze

Storing:
Room Temperature: Wrap tightly and store in an airtight container for up to 3 days.
Refrigerator: Store up to 1 week for longer freshness.

Freezing:
Wrap slices individually in plastic wrap, then place in a freezer bag.
Freeze for up to 2 months.
To reheat, thaw at room temperature or warm in a toaster or microwave.

Frequently Asked Questions

1. Can I make this bread gluten-free?
Yes! Substitute the flour with a gluten-free flour blend. Make sure it contains xanthan gum for structure.

2. Can I use only all-purpose flour?
Absolutely. If you don’t have whole wheat flour, just use all-purpose flour for the full amount.

3. What’s a good substitute for applesauce?
You can use mashed bananas or plain Greek yogurt in place of applesauce.

4. Can I make it into muffins?
Yes, bake at 350°F for about 18–22 minutes in a greased or lined muffin tin.

5. Why did my bread turn out soggy?
Too much moisture from the zucchini is the usual culprit. Be sure to squeeze it well before adding to the batter.

Final Thoughts
This Zucchini Carrot Bread is a wholesome, comforting bake that’s as nutritious as it is delicious. Whether you’re serving it warm with your morning coffee or packing it for lunch, this veggie-packed loaf delivers on flavor and texture every time.
Don’t be surprised if it disappears fast – it’s just that good!

Give this recipe a try and let me know how it turned out! Leave a comment below or tag your bake on social media – I love seeing your kitchen creations.

Preparation Time: 15 minutes
Cooking Time: 55 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 240 | Protein: 4g | Carbohydrates: 32g | Fat: 10g | Fiber: 3g | Sodium: 220mg

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