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Hand grabbing a slice of zucchini and carrot bread.
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Zucchini Carrot Bread

Soft, moist Zucchini Carrot Bread with warm spices and a hint of orange - ideal for breakfast or snacks and freezes beautifully.
Prep Time10 minutes
Cook Time50 minutes
Cooling Time10 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 12 Servings
Author: Rena

Ingredients

  • 2 zucchini go for 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 sugar or light brown works
  • 3 large eggs at room temp
  • 2-3 teaspoons vanilla extract
  • Zest of 1 organic orange
  • 1/2 cup vegetable oil or coconut oil
  • 1/2 cup plain Greek yogurt at room temp

Instructions

  • Add the 3 large eggs, 1/2 cup plain Greek yogurt, 1/2 cup vegetable oil, 2-3 teaspoons vanilla extract, Zest of 1 organic orange, and 1 1/2 cups granulated sugar to a large mixing bowl. Whisk until the mixture looks pale and most of the sugar has dissolved.
    Overhead view of a mixing bowl filled with eggs, Greek yogurt, vegetable oil, and vanilla extract before whisking, with eggshells and a zucchini nearby on a light kitchen surface.
  • In a separate bowl, sift together the 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon fine kosher salt. Gently whisk to combine. Add half of the flour mixture to the bowl of wet ingredients. Use a hand whisk to stir gently until the ingredients are just combined.
    Final mixing stage of batter with flour just added, being whisked together with eggs, yogurt, and oil.
  • Add the grated 2 zucchini into the batter and gently stir it in with a whisk or spatula until it’s evenly distributed.
    Bowl of batter with freshly grated zucchini added, mid-stir with a whisk.
  • Stir in the remaining flour just until it disappears, then fold in the 2 medium carrots with a spatula.
    Bowl of batter with yogurt and oil just folded in, surrounded by eggs and carrots.
  • Pour the batter into a greased 9x5 loaf pan and smooth out the top. Bake at 350°F for 50-60 minutes, or until a toothpick put in the center comes out clean.
    Large bowl of zucchini carrot bread batter showing the orange-colored wet mixture with a spatula.
  • Once it’s out of the oven, let the loaf cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.
    Stack of five thick slices of zucchini carrot bread with fresh produce in the background.

Notes

Tips:
  • Squeeze out shredded zucchini to prevent a soggy crumb.
  • Use room-temperature eggs and yogurt for a tender texture.
  • Fold ingredients gently - overmixing leads to a dense loaf.
Storage:
  • Keep in an airtight container in the fridge for up to 4 days, or freeze slices for up to 3 months.
  • Reheat in the microwave (15–20 seconds) or oven (300°F) until warm.

Nutrition

Calories: 285kcal | Carbohydrates: 43g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 252mg | Potassium: 169mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1824IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 1mg