Old Fashioned Carrot and Zucchini Bread – Perfect for Any Season
If you’re looking for a delicious way to sneak some extra vegetables into your day, carrot and zucchini bread is the perfect recipe. It’s sweet but not overly sugary, moist without being heavy, and has a subtle richness from melted butter. The zucchini adds incredible moisture, while the carrots bring a natural sweetness and a lovely speckled color to every slice.
Whether you enjoy it for breakfast, a snack, or dessert, this quick bread is the kind of recipe you’ll want to make over and over again. It’s especially great for using up that extra zucchini from your summer garden or a few lonely carrots from the crisper drawer.
Today, I’m sharing my tried-and-true carrot and zucchini bread recipe—one that’s simple to make, easy to customize, and practically foolproof. I’ll also walk you through my tips for the perfect loaf, answer common questions, and share ideas for serving and storing it.
Quick Breads are one of my most favorite things to make! The first thing I ever made for my husband was this Sourdough Banana Bread. Since then I have experimented with many different bread recipes. Currently, since its autumn now, I have been making this Sourdough Pumpkin Bread often! If you are looking for a traditional type of recipe, try this Old Fashioned Zucchini Bread. I always have an abundance of zucchini every summer and this recipe helps me use them up!
Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).
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Carrot and Zucchini Bread Recipe
Carrot and Zucchini Bread
This moist and flavorful carrot and zucchini bread is the perfect way to enjoy the freshness of garden vegetables in a sweet, tender loaf. Lightly spiced from the brown sugar and packed with shredded veggies, it’s wonderful served warm with butter or as a grab-and-go snack. The zucchini keeps it moist for days, while the carrots add subtle sweetness. Add raisins for a touch of chewiness and extra flavor.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup light brown sugar, packed
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ½ cup shredded carrots (about 1 medium carrot)
- 1 ¾ cups grated zucchini (about 1 medium zucchini)
- Optional: ½ cup raisins
Instructions
- Preheat the Oven
Preheat your oven to 365°F (185°C). Grease and flour an 9x5-inch loaf pan, making sure to coat the corners well to prevent sticking. Set aside. - Prepare the Wet Ingredients
In a medium mixing bowl, whisk together the eggs and melted butter until smooth and slightly frothy. Set aside. - Mix the Dry Ingredients
In a large mixing bowl, sift together the flour, brown sugar, baking powder, baking soda, and salt. Sifting ensures a light, even texture and helps prevent lumps. - Combine Wet and Dry
Make a well in the center of the dry mixture. Pour in the egg and butter mixture. Using a spatula or wooden spoon, gently fold the wet and dry ingredients together until just combined. Avoid overmixing, as this can make the bread dense. - Add the Vegetables (and Raisins, if using)
Fold in the shredded carrots, grated zucchini, and raisins (if desired). The zucchini will release some moisture, which is normal — it helps keep the bread soft. - Fill the Pan and Bake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place in the center of the preheated oven and bake for about 55 minutes, or until a cake tester or toothpick inserted into the center comes out clean. - Cool the Loaf
Remove the pan from the oven and place it on a wire rack. Let the bread cool in the pan for 10 minutes before carefully removing it. Allow it to cool completely before slicing for the cleanest cuts.
Notes
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 171Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 39mgSodium 247mgCarbohydrates 36gFiber 1gSugar 19gProtein 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
Why You’ll Love This Carrot and Zucchini Bread
- Moist and tender – The zucchini keeps the crumb soft for days, while the carrots add texture and sweetness.
- Easy to make – No mixer required, just two bowls and a spatula.
- Versatile – Perfect plain, with raisins, or lightly spiced with cinnamon and nutmeg.
- Freezer-friendly – Make one for now and one for later.
- Sneaky vegetables – Even picky eaters will love it, making it a win for families.
Ingredients You’ll Need
- All-purpose flour – Gives structure without being too dense.
- Light brown sugar – Adds moisture and a subtle molasses flavor.
- Baking powder + baking soda – Work together to give the bread lift.
- Salt – Brings out all the flavors.
- Eggs – Bind the ingredients and add richness.
- Butter – Adds depth of flavor and a soft texture.
- Carrots – Sweet, colorful, and full of nutrients.
- Zucchini – Moistens the bread naturally without making it soggy.
- Optional raisins – Chewy little bursts of sweetness (or try walnuts for crunch).
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 365°F (185°C). This slightly higher temperature than the typical 350°F helps the bread develop a beautiful golden crust while keeping the inside soft.
Grease and flour an 9×5-inch loaf pan, paying special attention to the corners to prevent sticking.
2. Prepare the Wet Ingredients
In a medium bowl, whisk together the eggs and melted butter until smooth and slightly frothy. This step helps create an even texture in the bread.
3. Mix the Dry Ingredients
In a large bowl, sift together the flour, light brown sugar, baking powder, baking soda, and salt.
Pro Tip: Sifting aerates the flour and removes lumps, ensuring a light, uniform crumb in the final loaf.
4. Combine Wet and Dry
Make a well in the center of the dry ingredients and pour in the egg-butter mixture.
Gently fold everything together until just combined. Overmixing at this stage can lead to a dense loaf, so stop as soon as you no longer see streaks of dry flour.
5. Add the Vegetables (and Raisins, if using)
Fold in the shredded carrots, grated zucchini, and raisins if you like. The zucchini will release some moisture during baking—this is exactly what makes the bread tender.
6. Fill the Pan and Bake
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for about 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool the Loaf
Transfer the pan to a wire rack and let the bread cool for 10 minutes before removing it from the pan.
Cool completely before slicing for the cleanest cuts—though I’ll admit, it’s hard to resist a warm slice fresh from the oven.
Recipe Notes
- Zucchini Prep: No need to peel the zucchini before grating. If yours is especially watery, gently blot it with a paper towel before adding to the batter.
- Make It Spiced: Add ½ teaspoon cinnamon and a pinch of nutmeg for a cozy flavor.
- Serving Suggestions: Spread with salted butter, cream cheese, or drizzle with a simple glaze for a sweeter treat.
- Storage: Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months.
Why This Recipe Works
Carrot and zucchini bread is all about balance. The zucchini acts almost like oil in the batter, providing a moist, tender crumb, while the carrots add color and natural sweetness. Using melted butter instead of oil gives a rich, comforting flavor without making the bread greasy.
The combination of baking powder and baking soda ensures a good rise, even with the added moisture from the vegetables. Light brown sugar provides sweetness while keeping the loaf soft, and the option for raisins adds a lovely chewy texture that complements the bread’s softness.
Variations to Try
- Add Nuts: Chopped walnuts or pecans add crunch and extra protein.
- Double the Batch: Bake two loaves and freeze one for later.
- Mini Loaves or Muffins: This batter works beautifully for mini loaves or muffins—just reduce the bake time to about 20–25 minutes for muffins.
- Glaze It: Whisk together powdered sugar, milk, and a touch of vanilla for a simple drizzle once the bread has cooled.
Serving Ideas
- Warm with butter and a sprinkle of cinnamon sugar for breakfast.
- With a cup of tea or coffee for an afternoon snack.
- As a lunchbox treat (kids love it).
Frequently Asked Questions – Carrot and Zucchini Bread
1. Do I need to peel the zucchini before grating?
No, the skin is tender and adds color and nutrients. Just wash it well before grating.
2. My zucchini is very watery. Should I drain it?
If it’s especially wet, you can gently blot it with a paper towel, but avoid squeezing out all the moisture.
3. Can I use oil instead of butter?
Yes, use an equal amount of vegetable oil or melted coconut oil for a slightly different flavor and texture.
4. How long does carrot and zucchini bread last?
It will stay fresh for up to 3 days at room temperature when stored in an airtight container, or up to 3 months in the freezer.
5. Can I add spices?
Absolutely! Cinnamon, nutmeg, ginger, or even cardamom are great additions.
Enjoy!
If you’re looking for a loaf that’s both wholesome and indulgent, carrot and zucchini bread is a winner. It’s easy to make, endlessly adaptable, and perfect for any time of year. The next time you find yourself with a zucchini or two and a few carrots on hand, you’ll know exactly what to do.
Whether you serve it warm from the oven, pack it in lunchboxes, or keep it in the freezer for quick snacks, this bread is sure to become a regular in your baking rotation.
