Homemade Zucchini Carrot Bread

This homemade zucchini carrot bread is soft, moist and flavorful! It has the perfect balance of sweet and spice, will fill your kitchen the most delicious aromas and is great to enjoy with a cup of coffee!

This homemade zucchini carrot bread is a fun twist on zucchini bread with spices similar to carrot cake muffins but a tad healthier like a morning glory muffin, which just means you can have two slices guilt free! 

If you love baking muffins and sweet breads, you will love making this quick bread recipe! It’s so simple to whip up just like my banana bread and pumpkin bread.

The shredded carrots and zucchini add extra moisture and chewiness while the spices add so much flavor. It’s the perfect way to use up zucchini in the summer but truth be told I love to make it just as much during the Easter season, too! 

Why You will Love This Recipe

• Warm flavors: Cinnamon and nutmeg add warm flavors that give the zucchini bread with carrot a cozy carrot cake feel to it no matter if it’s made in the fall or summer!
• Breakfast, brunch or snack: We are sneaking veggies into this carrot zucchini bread so it’s perfectly acceptable anytime of the day no matter if you are a kid or adult!

Zucchini Carrot Bread Ingredients

• Baking staples: All-purpose flour, baking powder, baking soda, vanilla extract and salt. 
• Warm spices: Cinnamon and nutmeg
• Eggs: You will need one large egg and one large egg yolk.
• Sweetener: Brown sugar and honey add the perfect amount of sweetness!
• Eggs: One large egg and one large egg yolk.
• Butter: Your butter will need to be melted but you can also use vegetable oil or canola oil if you prefer. 
• Veggies: Shredded carrot and shredded zucchini. 
• Walnuts: Chopped walnuts. 

Variations

• Glaze: A glaze on top of this zucchini-carrot cake bread would be delicious! A simple cream cheese glaze would taste great as well as using this maple glaze from my pumpkin cinnamon cake.
• Nuts: For the nutty flavor, use pecans instead like I do in this pecan zucchini bread!
• Zest: Add some orange zest for a little citrus flavor boost. 
• Mix-ins: A handful of dried cranberries, dried raisins or chocolate chips would be delicious. 

How to Make Zucchini Carrot Bread

In a medium bowl whisk together dry ingredients including the flour, cinnamon, baking powder, baking soda, salt and nutmeg. Set aside.

In a large bowl beat the egg and the yolk, gradually add the sugar and honey and beat, add the melted butter and vanilla and combine.

Stir in the grated carrots and grated zucchini, add the dry ingredients to the wet ingredients and stir just to combine. Gently fold in the nuts.

Pour the batter into the prepared loaf pan and bake until a toothpick comes out clean. Let cool in pan.

Tips for the Best Carrot Zucchini Bread

• Picky kids: If your kids (or adults!) run at the sight of green flecks in their food, just peel the zucchini first.
• Tent with foil: If the top of the zucchini and carrot bread is becoming too brown before the center is done baking, loosely tent the pan with foil.
• Butter substitute: I love the rich taste of butter in my breads, but you could substitute coconut oil if you would like.
• Line baking pan: Avoid the carrot zucchini bread from sticking by lining your pan with parchment paper or spraying with cooking spray.
• Mini loaf pans: If you would like you can make this in mini loaf pans, baking time will decrease.

What is the best way to shred the veggies?

I like to use my food processor but your box grater will also work! 

Can I use granulated white sugar instead of brown sugar?

Yes! Your zucchini carrot bread recipe may be lighter in color and have a slight flavor difference but will still taste great. 

More Homemade Bread Recipes

• Easy Cinnamon Raisin Bread
• Fresh Strawberry Bread
• Dutch Apple Bread
• Easy Apricot Bread
• Lemon Ricotta Bread

With the abundance of zucchini this summer why not make a Homemade Zucchini Carrot Bread? So good! Enjoy.