Spiced Carrot and Zucchini Bread

Darci Juris


This is not your ordinary carrot and zucchini bread. With the added spices, this bread is kicked-up a notch, and makes an excellent breakfast along-side your morning coffee, or a delicious dessert with a scoop of vanilla ice cream, or a glass of milk. You decide.


☆☆☆☆☆ 0 votes

2 loaves
15 Min
1 Hr
Convection Oven


  • 3 c
  • 2 tsp
  • 1 1/2 tsp
    baking soda
  • 1 1/2 tsp
    baking powder
  • 1 tsp
  • 1/2 tsp
  • 3
  • 1 1/2 c
    brown sugar
  • 1/2 c
    white sugar
  • 1 c
    coconut oil
  • 1 tsp
    vanilla extract
  • 1 tsp
    ground ginger
  • ·
    zest from 1 orange
  • 1 1/4 c
    carrots, grated
  • 1 1/4 c
    zucchini, grated

How to Make Spiced Carrot and Zucchini Bread


  1. Preheat the oven to 350° F. Coat two loaf pans with butter or grease and lightly flour the pans.
  2. In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, cardamom, ginger and salt.
  3. In a large bowl, beat the eggs with the light brown sugar and granulated sugar until smooth. Add the oil in a thin stream, beating at high speed until the batter had blended well.
  4. Beat in the vanilla and orange zest.
  5. Fold in the carrots and zucchini.
  6. Mix in the dry ingredients in batches, mixing well between additions.
  7. Pour/divide the batter into the prepared pans.
    Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center of the loaves comes out clean.
  8. When done, remove from oven and cool in the pans for 10 minutes on cooling racks. Then remove from pans and let cool until ready to serve.

Printable Recipe Card

About Spiced Carrot and Zucchini Bread

Course/Dish: Sweet Breads
Main Ingredient: Vegetable
Regional Style: American

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