This Zucchini Carrot Bread is tender, moist, and lightly sweetened with grated zucchini, carrots, and a touch of orange zest. It’s an easy one‑bowl quick bread made from common pantry staples—perfect for breakfasts, snacks, or packed lunches.
Quick breads are a smart way to use up surplus zucchini or carrots from the fridge. No yeast and no rising time—just combine the ingredients, bake, and enjoy. This is a go‑to recipe during zucchini season because it’s forgiving and consistently delicious.
Recipe Overview
Before You Get Started
Helpful tips for best results:
- Squeeze the zucchini: remove excess moisture with a clean towel to avoid a soggy crumb. Peeling is optional.
- Use room‑temperature eggs and yogurt so ingredients blend smoothly and the loaf stays tender.
- Stir only until the dry ingredients disappear—overmixing makes quick breads dense.
- Check doneness in the center with a toothpick; edges will bake faster than the middle.
- To make this dairy‑free, swap the Greek yogurt for coconut yogurt and use a neutral oil.
Common Questions
Yes—use half whole wheat and half all‑purpose for a tender loaf that isn’t too dense.
Plain yogurt or coconut yogurt work well. Sour cream is an acceptable substitute if that’s what you have on hand.
Yes—substitute a reliable 1:1 gluten‑free flour blend that includes xanthan gum for best texture.
Sinking usually indicates underbaking or overmixing. Be sure to test the center before cooling.
How to Make Zucchini Carrot Bread
Follow these steps for a consistent, moist loaf:
Preheat the oven to 350°F (175°C). Grease a 9×5 loaf pan or line it with parchment.
1. Prep the wet ingredients
In a large bowl whisk together 3 large eggs, 1/2 cup plain Greek yogurt, 1/2 cup vegetable (or coconut) oil, 2–3 teaspoons vanilla extract, the zest of one orange, and 1 1/2 cups granulated sugar. Whisk until pale and most of the sugar has dissolved.
Room‑temperature eggs and yogurt help everything combine evenly and produce a softer crumb.
2. Whisk in the dry ingredients
In another bowl, sift together 2 cups all‑purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon fine kosher salt. Add about half of the flour mixture to the wet ingredients and stir gently until just combined.
Avoid overmixing—stir until the flour disappears.
3. Fold in the zucchini
Fold in 2 medium zucchini, grated and well‑drained, using a spatula or whisk until evenly distributed.
Removing excess moisture from the zucchini prevents a wet center and keeps the crumb light.
4. Add the remaining flour and carrots
Stir in the remaining flour mixture just until it disappears, then fold in 2 medium carrots, grated. Use a light hand to maintain a tender texture.
5. Transfer to pan and bake
Pour the batter into the prepared 9×5 loaf pan and smooth the top. Bake at 350°F for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Check doneness at about 50 minutes since the center takes longer to set than the edges.
6. Let it cool before slicing
Allow the loaf to cool in the pan for 10–15 minutes, then remove and transfer to a wire rack to cool completely. Cool fully before slicing to avoid crumbling.
Variations & Tips
→ Stir in 1/2 cup chopped walnuts or pecans for crunch.
→ Add a handful of raisins or chopped dates for extra natural sweetness.
→ Swap orange zest for lemon zest for a brighter citrus note.
→ Serve slices with almond butter or a smear of cream cheese for a satisfying breakfast.
Storage & Make‑Ahead Tips
- Fridge: Store slices in an airtight container for up to 4 days.
- Freezer: Wrap the whole loaf or individual slices tightly and freeze up to 3 months; thaw overnight in the fridge.
- Reheating: Warm slices briefly in the microwave (15–20 seconds) or heat in a 300°F oven until warmed through.
Zucchini Carrot Bread
Ingredients
- 2 zucchini, medium-small (about 1 1/2 cups grated)
- 2 medium carrots (about 1 1/2 cups grated)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine kosher salt
- 1 1/2 cups granulated sugar (white cane or light brown works)
- 3 large eggs, at room temperature
- 2–3 teaspoons vanilla extract
- Zest of 1 orange (organic preferred)
- 1/2 cup vegetable oil (or coconut oil)
- 1/2 cup plain Greek yogurt, at room temperature
Instructions
- Add the eggs, Greek yogurt, oil, vanilla, orange zest, and sugar to a large bowl. Whisk until pale and most of the sugar has dissolved.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Add half the flour mixture to the wet ingredients and stir gently until just combined.
- Fold the grated zucchini into the batter, ensuring excess moisture has been squeezed out before adding.
- Stir in the remaining flour mixture just until incorporated, then fold in the grated carrots.
- Pour the batter into a greased 9×5 loaf pan and smooth the top. Bake at 350°F for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the loaf in the pan for 10–15 minutes, then transfer to a wire rack and cool completely before slicing.
Notes
Tips:
- Squeeze shredded zucchini thoroughly before adding to the batter.
- Use room‑temperature eggs and yogurt for a more tender texture.
- Fold gently—overmixing makes the loaf heavy.
Storage:
- Keep in an airtight container in the fridge for up to 4 days.
- Freeze slices for up to 3 months; reheat briefly in the microwave or warm in the oven.
Nutrition (approx. per serving)
Nutrition information is an approximation and should be used as a guide.
More Quick Bread Recipes
- Cottage Cheese Bread
- Protein Banana Bread
- Apple Walnut Raisin Bread
- Cranberry Orange Bread
- Healthy Lemon Loaf
You may also like
- Lemon Blueberry Muffins
- Cottage Cheese Chocolate Chip Cookies
- Lemon Pound Cake
- Coconut Cake
- Gingerbread Cake
- Chocolate Zucchini Cake
Subscribe to the newsletter to receive recipes like this delivered to your inbox.
FOLLOW on social platforms to see the latest recipes and updates.