Homemade Zucchini Carrot Bread

Carrot bread with two slices cut on parchment paper.

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4.41 from 5 votes

This homemade zucchini carrot bread is soft, moist and flavorful! It has the perfect balance of sweet and spice.

Prep Time20

Cook Time45

Total Time1 5

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Servings: servings

Calories: 255kcal

Author: Rosemary Molloy

Ingredients

1½ cups all purpose flour
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 pinch nutmeg
1 large egg
1 large egg yolk
½ cup brown sugar (lightly packed)
¼ cup honey
½ cup melted butter (or oil)
1 teaspoon vanilla
½ cup finely shredded carrot
½ cup finely shredded zucchini
¼-⅓ cup coarsely chopped walnuts

US Customary - Metric

Instructions

Pre-heat oven to 350F/180C. Grease and flour, spray or line a 8-9 inch / 20 -23 cm loaf pan with parchment paper.
In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda, salt and nutmeg. Set aside.
In a large bowl beat the egg and the yolk 1-2 minutes, gradually add the sugar and honey and beat, add the melted butter and vanilla and beat, stir in the carrots and zucchini, add the whisked ingredients and stir just to combine, approximately 13-14 stirs no more, stir in the nuts for 2-3 turns.
Pour the batter into the prepared loaf pan and bake 40-55 minutes or until a toothpick comes out clean. Enjoy!

Notes

Do I Need To Squeeze The Water From The Zucchini?

No, there is no need to squeeze any excess moisture from the zucchini in this recipe for zucchini carrot bread. It adds moisture to the quick bread.

Should I Peel My Zucchini?

No, there is no need to take the skin off the zucchini for this zucchini bread with carrot. The skin is so thin it will melt into the bread and not affect the texture at all.

Storage Instructions

This homemade zucchini and carrot bread will keep at room temperature in an airtight container for up to two days. After that, I move it to the refrigerator due to the moist veggies in the bread.

You can also freeze the bread for up to 6 months. I like to wrap the loaf in plastic wrap then in foil and place in a freeze safe bag. You can also store it in individual slices. Thaw in the refrigerator.

Nutrition