There’s nothing quite as comforting as a warm slice of Carrot Zucchini Bread. This moist, golden loaf brings together the natural sweetness of carrots with the tender, delicate texture of zucchini. With warm cinnamon and nutmeg in the mix, every bite feels wholesome, cozy, and perfectly balanced.
Whether you serve it for breakfast, an afternoon snack, or as a simple dessert, this bread is versatile enough to please any crowd. It fills your kitchen with a sweet, spiced aroma while it bakes, making it as inviting as it is delicious.
Fun fact: zucchini bread didn’t become a household favorite in the U.S. until the mid-20th century, when home gardeners sought creative ways to use up abundant summer zucchini. Adding carrots to the recipe not only enhances the flavor but also adds a boost of color and nutrition.
Slice it warm with a pat of butter, or enjoy it plain—the result is always pure homemade comfort.
Recipe Yield: 1 loaf (8–10 slices)
INGREDIENTS
1 cup grated zucchini (squeezed dry)
1 cup grated carrot
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ cup light brown sugar, packed
⅓ cup granulated sugar
2 large eggs
½ cup olive oil (or neutral oil)
1 tsp vanilla extract
½ cup chopped walnuts (optional)
INSTRUCTIONS
1. Preheat and prepare:
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. Mix dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
3. Whisk wet ingredients:
In a large mixing bowl, whisk eggs, brown sugar, granulated sugar, oil, and vanilla until smooth and slightly thickened.
4. Combine mixtures:
Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
5. Add vegetables and nuts:
Stir in zucchini, carrot, and walnuts (if using) until evenly distributed. Batter will be thick but moist.
6. Bake to perfection:
Pour batter into the prepared loaf pan, smoothing the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and serve:
Let bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy warm or at room temperature.
Helpful Tips to Perfect This Recipe
- Squeeze the zucchini well: Too much moisture makes the bread soggy. Use a clean towel or paper towels to remove excess liquid.
- Use freshly grated carrots: They blend better into the batter and keep the bread tender and naturally sweet.
- Don’t overbake: Check around 50 minutes—overbaking can dry out the loaf. A slightly moist crumb is ideal.
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