Description
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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Ingredients
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)
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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Cuisine: American