Real Recipes From Real Home Cooks ®

zucchini carrot bread

(5 ratings)
Blue Ribbon Recipe by
Kelly Wilson

This recipe brings up many fond memories. It's one of the first things I learned to bake as a young girl. My zucchini bread is a twist on the traditional recipe. It has carrots in it, which add color, texture, and more flavor. This bread is sure to be one of your family favorites.

Blue Ribbon Recipe

Enjoy this zucchini carrot bread any time of the day. It's the best of both worlds. The bread combines traditional zucchini bread with the flavors of carrot cake. Each slice is super tender and filled with yummy spices. Shredded carrots and walnuts add a nice texture to the bread.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 8 -10
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For zucchini carrot bread

  • 3 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
  • 1 Tbsp
  • 1 tsp
    freshly grated nutmeg
  • 1/4 tsp
    ground allspice
  • 1/4 tsp
    ground ginger
  • 1 pinch
    ground cloves
  • 1 c
    vegetable oil
  • 2 c
  • 3 lg
  • 1 Tbsp
    pure vanilla extract
  • 2 c
    grated zucchini
  • 1 c
    grated carrots
  • 1 c
    chopped walnuts, toasted

How To Make zucchini carrot bread

  • Preparing loaf pans while oven preheats.
    Preheat oven to 350 degrees F. Grease the bottom and sides of two 9 by 5-inch loaf pans. Dust with flour, tapping out the excess.
  • Sifting dry ingredients into a bowl.
    In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger, and cloves. Set aside.
  • Wet ingredients, zucchini, carrots, and walnuts in a bowl.
    In another large mixing bowl, combine oil, sugar, eggs, and vanilla using a whisk. Mix together well. Add grated zucchini, carrots, and walnuts. Mix together with a rubber spatula until everything is combined.
  • Slowly adding dry ingredients to wet ingredients.
    Add the flour mixture a little at a time, until all of the flour is just combined. Do Not Overmix.
  • Batter divided into two loaf pans and in the oven.
    Divide the batter evenly between the two prepared pans. Bake for 60 to 65 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pans for 5 minutes, then transfer to a wire rack. Let the bread cool for at least 10 minutes before slicing. The bread can be served warm or at room temperature.