Zucchini Carrot Bread

Name: Zucchini Carrot Bread
Prep time: 10 min
Cook time: 50 min
Total time: 70 min
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)

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

This Zucchini Carrot Bread is soft, moist, and just sweet enough, thanks to shredded carrots, zucchini, and a little orange zest. It’s a one-bowl quick bread made from simple pantry staples and perfect for breakfast, snacks, or lunch boxes.

Close-up of a full loaf of zucchini carrot bread on a light gray surface with fresh zucchini slices.

Quick breads like this are a great way to use up extra zucchini or carrots you’ve got hanging around in the fridge. No yeast, no rise time – just mix, bake, and enjoy. It’s the kind of recipe I come back to every summer when the zucchini starts piling up!

If you’re into cozy, veggie-packed bakes, you might also love my Healthy Pumpkin Bread, Apple Cinnamon Bread, or this bright and tangy Blueberry Lemon Bread.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

50 mins

Before You Get Started

A few helpful tips before you dive in:

Squeeze out your zucchini. Too much moisture makes the bread soggy, so press out the liquid with a towel. (No need to peel it though!)
Use room-temperature eggs and yogurt. Helps everything mix better for that soft, even texture.
Don’t overmix. Just stir until the flour disappears – no need to keep going!
Check the center with a toothpick. The edges cook faster, so test the middle before pulling it out.
Want to switch it up? You can swap in coconut yogurt and your favorite oil to keep it dairy-free.

Common Questions

Can I use whole wheat flour?

You can, but I recommend using half whole wheat and half all-purpose flour so the bread stays soft and doesn’t turn out too dense.

What can I use instead of Greek yogurt?

Plain yogurt or coconut yogurt both work great. Sour cream is also a solid backup if that’s what you’ve got.

Can I make this gluten-free?

Yes – use a quality 1:1 gluten-free flour blend with xanthan gum. I’ve had great results with this swap in other quick bread recipes.

Why is my bread sinking in the middle?

That usually means it was underbaked or the batter was overmixed. Always test the center before pulling it out.

How to Make Zucchini Carrot Bread

Here’s how to get perfect results every time:

Preheat the oven to 350°F and either grease a 9×5 loaf pan or line it with parchment paper.

process shot for mixing the eggs with yogurt and oil, and adding it to flour mixture.

1️⃣ Prep the wet ingredients

Add the eggs, Greek yogurt, oil, vanilla, orange zest, and sugar to a large mixing bowl. Whisk until the mixture looks pale and most of the sugar has dissolved.

✏️ Make sure your eggs and yogurt are at room temperature – this helps everything blend evenly and gives the bread a softer texture.

2️⃣ Whisk in the dry ingredients

In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Gently whisk to combine. Add half of the flour mixture to the bowl of wet ingredients. Stir gently until just combined.

✏️ Don’t overmix. This part should be quick. Overworking the batter can make the bread dense.

process shot for adding shredded zucchini and carrots to batter.

3️⃣ Fold in the zucchini

Add the grated zucchini into the batter and gently stir it in with a whisk or spatula until it’s evenly distributed.

✏️ Be sure to squeeze the zucchini with a clean towel to remove excess moisture first. It makes a big difference in texture.

4️⃣ Add the remaining flour and carrots

Stir in the remaining flour just until it disappears, then fold in the grated carrots with a spatula.

✏️ Use a light hand here – overmixing at this stage can make the loaf tough.

process shot of batter in a bowl, and a hand holding a slice of zucchini bread.

5️⃣ Transfer to pan and bake

Pour the batter into a greased 9×5 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.

✏️ Check the center around the 50-minute mark – even if the edges look done, the middle might still need time.

6️⃣ Let it cool before slicing

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.

✏️ Slicing too soon can make the bread crumble or feel underdone. Give it time to set up for clean, even slices.

Hand grabbing a slice of zucchini and carrot bread.

Variations & Tips

→ Add chopped walnuts or pecans for a little crunch. They go really well with the warm flavors.

→ Mix in a handful of raisins or chopped dates if you like a touch of natural sweetness.

→ Swap the orange zest for lemon zest if that’s what you have. It still gives the bread a nice brightness.

→ Try serving a slice with almond butter or a little cream cheese for a cozy breakfast or snack.

Storage & Make-Ahead Tips

Fridge: Store leftover slices in an airtight container in the fridge for up to 4 days.
Freezer: Freeze the whole loaf or individual slices (wrapped tightly) for up to 3 months. Thaw in the fridge overnight.
Reheating: Warm slices in the microwave for 15-20 seconds or pop them in the oven at 300°F until heated through.