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Zucchini and Carrot Bread

This moist and flavorful zucchini and carrot bread offers a delightful combination of sweetness, zesty citrus notes, and warm spices, perfect for breakfast, snacks, or dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Sifted for a lighter crumb
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg Optional
Wet Ingredients
  • 1 cup granulated sugar Or 3/4 cup for less sweet
  • 2 large eggs Room temperature
  • 1/2 cup vegetable oil Or mild olive oil
  • 1/4 cup plain yogurt Or buttermilk
  • 1 teaspoon vanilla extract
  • Zest of 1 unit lemon or orange
Vegetables
  • 1 cup grated zucchini Packed, about 1 medium zucchini
  • 1 cup grated carrot Packed, about 2 medium carrots
Optional Add-ins
  • 1/2 cup chopped walnuts or pecans Optional, toast for more flavor
  • 1/3 cup raisins or dried cranberries Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper if desired.
  2. Wash zucchini and carrot. Grate zucchini and carrot, draining excess water from zucchini using a clean towel.
Mixing Ingredients
  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until combined.
  2. In a large bowl, beat together the eggs and sugar until pale. Add oil, yogurt (or milk), vanilla, and citrus zest, whisking until smooth.
  3. Fold the dry mixture into the wet mixture in two parts until just combined, ensuring not to overmix.
Baking
  1. Fold in the grated zucchini, carrot, and optional nuts or raisins until evenly distributed.
  2. Spoon the batter into the prepared pan and bake for 50–60 minutes, or until a toothpick comes out with a few moist crumbs.
Cooling and Serving
  1. Allow the bread to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Notes

Serving suggestions: Enjoy warm with cream cheese or butter for breakfast, or pair slices with soft cheese and a light salad for brunch. You can pack slices for snacks or lunch, and toast them for a delightful treat.