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Spiced Zucchini Carrot Bread

Spiced zucchini carrot bread is a moist, warmly spiced quick loaf with orange carrot and green zucchini flecks in every slice. Baked until golden with a tender crumb, it’s an easy vegetable bread for breakfast or snacking.
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Prep Time 20 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
wet ingredients
  • 0.75 cup brown sugar packed
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
vegetables and add-ins
  • 0.75 cup zucchini grated and squeezed dry
  • 0.75 cup carrots finely grated
  • 0.5 cup walnuts or raisins optional

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep the pan
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Set up a baking tray on the middle rack to help catch any drips during baking.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice until evenly combined.
Mix wet ingredients
  1. Beat brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth and glossy.
Combine batter
  1. Stir grated zucchini and grated carrots into the wet mixture.
  2. Fold the dry ingredients into the wet ingredients until just combined—stop as soon as no dry streaks remain.
  3. Fold in walnuts or raisins if using.
Bake and cool
  1. Pour batter into the prepared loaf pan and bake for 55–65 minutes, until a toothpick comes out clean and the top is golden.
  2. Cool for 15 minutes before slicing to let the loaf set.

Notes

For best texture, squeeze the grated zucchini very well so the loaf bakes through instead of turning dense or gummy. Store covered at room temperature up to 2 days or in the refrigerator up to 5 days; freeze slices for up to 2 months, thaw overnight in the fridge. For a lighter option, replace the vegetable oil with an equal amount of unsweetened applesauce (the crumb stays tender but slightly less rich).