Moist and Flavorful Zucchini Carrot Bread Recipe

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This simple and tasty zucchini carrot bread is made in one bowl, no mixer needed. With carrots, zucchini, and applesauce, it is ultra moist, and a trio of spices give it the most incredible fall flavor!

If you love subtle ways to add veggies to your family’s diet, try my zucchini pumpkin bread and lemon zucchini bread.

Perfect Quick Bread Any Time of Day!

This zucchini bread is sweet enough to be delicious, but not so sweet that you feel guilty eating it for breakfast! (And then again for a midday snack.) Yes, it’s that good!

Since it’s loaded with nutrients from the carrots and zucchini, you can feel good about it when your kids ask for a second slice.

Of course if you want to serve it for dessert, you could always add a scoop of vanilla ice cream, or even add a simple glaze or cream cheese frosting. YUM!

Frequently asked questions:

Do you leave the skin on zucchini when you grate it for zucchini bread?

It’s a matter of preference, but I almost always leave the skin on because it adds nutrients and antioxidants. And of course it’s quicker to leave it on as well.
You can peel it if you have really picky eaters that will balk at seeing the green flecks in the bread.

Do you squeeze out the liquid from zucchini for bread?

Every recipe varies, so follow the instructions in the recipe you are making. For this carrot zucchini bread, you do not need to squeeze out the liquid, it is needed for the added moisture.

HOW TO MAKE ZUCCHINI CARROT BREAD

PREP – Wash and grate the zucchini. Wash, peel, and grate the carrot. Preheat your oven to 325°. Spray an 8×4″ loaf pan with cooking spray and line the bottom with parchment paper.
WET INGREDIENTS – Whisk together the oil, sugar, egg, yolk, applesauce, and vanilla in a large bowl. Stir in the shredded zucchini and carrots.
DRY INGREDIENTS – In another bowl, whisk together the flour, salt, baking powder, baking soda, and spices.
BLEND – Add the dry ingredients to the large bowl. Stir gently just until there are no more streaks of flour. You don’t want to overmix quick breads, or they can turn out tough and gummy.
BAKE – Pour the batter into your prepared pan. Bake at 325 degrees for 55-60 minutes, or until a toothpick inserted in the middle comes out clean.
COOL – Allow the bread to cool for about 10 minutes in the pan, then invert and place on a wire cooling rack to cool completely.

It’s hard to wait, so if you happen to dig into the loaf while it’s still warm, no judgement from me! But for easiest slicing, let the bread cool completely.

moist and flavorful zucchini carrot bread

Leftover quick bread?

If stored in an airtight container, this zucchini carrot bread will last for 5-7 days at room temperature. It actually gets more moist as it sit.

If you live in a humid climate, you might want to store it in the refrigerator, or just eat it quickly. 🙂

You can also freeze it. Let it cool completely, then wrap it in plastic wrap and place it in a ziplock bag. It will last for 4-5 months in the freezer.

overhead shot of stack of slices of zucchini carrot bread

More zucchini recipes:

ZUCCHINI CARROT BREAD RECIPE

Yield: 1 8x4" loaf (10 slices)

Zucchini Carrot Bread

Ultra moist and flavored with the perfect blend of fall spices, this quick bread is tasty any time of day! A delicious way to eat your veggies!

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Ingredients

1/4 cup canola oil
3/4 cup granulated sugar
1 large egg
1 egg yolk
1/4 cup applesauce
1 tsp vanilla extract
1 cup shredded zucchini
3/4 cup shredded carrot
1 1/2 cups all purpose flour
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
2 tsp cinnamon
1/8 tsp nutmeg
pinch cloves

Instructions

Spray an 8x4" loaf pan with cooking spray and line the bottom with parchment paper. Preheat your oven to 325 degrees.
Wash and grate the zucchini. Wash, peel, and grate the carrot.
In a large mixing bowl, whisk together oil, sugar, egg, egg yolk, applesauce, and vanilla. Whisk in the grated zucchini and carrot.
Whisk or sift together the flour, salt, baking powder, baking soda, and spices. Stir into the wet ingredients just until there are no streaks of flour.
Pour batter into prepared pan. Bake at 325° for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for about 10 minutes, then invert and place on a wire rack to cool completely.

Notes

This recipe can easily be doubled to make two loaves. Simply use 3 eggs.

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