Go Back

Spiced Zucchini Carrot Bread

Spiced zucchini carrot bread is a warm spiced loaf with grated zucchini and carrots baked into a moist, golden quick-bread crumb. Expect flecks of orange carrot and green zucchini through every slice, with a cinnamon-ginger aroma.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
Wet ingredients
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
Vegetables
  • 0.75 cup zucchini, grated and squeezed dry
  • 0.75 cup carrots, finely grated
Optional mix-ins
  • 0.5 cup walnuts or raisins (optional)

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, so the batter can go in immediately after mixing.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice together until evenly blended.
Mix wet ingredients
  1. Beat brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth and glossy.
Add vegetables
  1. Stir in grated and squeezed-dry zucchini and finely grated carrots until the mixture is evenly speckled.
Combine and add optional mix-ins
  1. Fold dry ingredients into the wet mixture until just combined, keeping the batter thick with no dry streaks.
  2. Fold in walnuts or raisins if using, distributing them through the batter.
Bake
  1. Pour batter into the prepared 9x5 loaf pan and bake for 55–65 minutes until a toothpick comes out clean and the top is golden.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so the crumb sets and stays moist.

Notes

Pro tip: squeeze the grated zucchini very dry to prevent a wet, dense center. Store the bread airtight at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze slices for up to 2 months. For a lighter texture, swap half the vegetable oil for unsweetened applesauce (keep the rest unchanged) if you want a slightly less rich loaf.