Zucchini Carrot Bread

This twist on classic zucchini bread adds the sweetness of carrots along with some warm spices and bright citrus. This makes a moist and rich bread perfect for a sweet breakfast or daytime snack.

By
Brianne Ross
Brianne Ross Bio Photo
Brianne Ross
Brianne leads public and private programming focused on food education. She writes and develops recipes with a focus on seasonal cooking and sustainable eating. 
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Published August 05, 2022
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Zucchini Carrot Bread on Circular Wood Board, Surrounded by Carrots, Zucchini, and Coconut Flakes

Simply Recipes / Lori Rice

There reaches a point every summer where we’re all overwhelmed by the volume of zucchini that finds its way into our kitchens and we begin the hunt for recipes to use it up. While I am a big fan of classic zucchini bread, I also like to mix things up a bit—and this bread is the perfect solution.

A cross between the classic bread and carrot cake, this loaf is seasoned with warm spices (cinnamon, ginger, and cardamom), bright orange zest, and dusted with demerara sugar to create a crunchy topping.

Feel free to leave the bread unadorned—it’s delicious on its own! —or lean into your sweet tooth and top it with a vanilla nutmeg glaze and toasted coconut.

Slices of Zucchini Carrot Bread on Round Wood Board Surrounded by a Kitchen Towel and a Small Bowl of Coconut Flakes

Simply Recipes / Lori Rice

Wring Out Your Zucchini 

This loaf is packed with grated carrots and zucchini, which not only adds flavor but also quite a bit of moisture. Which is great! But we don’t want too much—we want a moist bread, not a soggy loaf.

Zucchini is a watery vegetable, especially those big ones pulled out of summer gardens. It’s important to remove that excess water before adding your zucchini to the bread batter.

You can remove this water by wringing the grated zucchini out over the sink. You can do this with your hands (I recommend doing small batches that fit in the palm of your hand), by wrapping the zucchini in a clean dish towel or a nut milk bag (if you have one).

The wrung-out zucchini should feel more dry to the touch (more like the carrots). 

To Glaze or Not to Glaze? 

Sweet quick breads like this zucchini carrot loaf linger in my mind as a cross between a sweet breakfast treat and an indulgent snacking cake.

When I want to justify having a big slice for a weekday breakfast, I go glaze-free. But when I’m serving it as a dessert, or just want a little extra sweetness, I go for the toppings.

In this recipe, I suggest a simple glaze seasoned with nutmeg and vanilla, but you could swap out that extract and spice for anything you’d like. Echoing the flavors of the loaf (cinnamon, ginger, cardamom, orange) would be great swaps! Want a slightly tangier glaze? Swap the whole milk for buttermilk.

Slice of Zucchini Carrot Bread with Butter on a Plate Next to Board with More Bread

Simply Recipes / Lori Rice

Toppings Anyone?

I also suggest topping with toasted coconut. I love the nutty flavor and crunchy texture it adds. To toast, spread the coconut flakes out on a sheet pan and bake at 325°F, stirring every few minutes, until the flakes are golden brown, about 5 to 10 minutes. 

Zucchini Carrot Bread Mix Ins

This bread is incredibly customizable. 

Add some mix-ins! 

  • Chopped nuts (walnuts, hazelnuts, pecans, or pistachios) 
  • Dried fruit (golden raisins, apricots, coconut flakes, or candied ginger) 

Change up the flavor

  • Don’t have or like cardamom? Leave it out! Add in some nutmeg. 
  • Swap the orange zest for lemon. 

Change the toppings

  • Experiment with the flavor of your glaze. 
  • Swap the toasted coconut for toasted nuts or seeds. 

How to Store Zucchini Bread

This bread keeps well on the counter for a few days—just store it in an airtight container or wrapped tightly in plastic wrap. Keep in mind that the coconut topping will get less crunchy over time.

It also freezes well! You can freeze the whole loaf by wrapping it in a piece of foil and then plastic wrap or freeze individual slices by wrapping the same way. I love having a few slices stashed in my freezer to pull out for a special treat.

If freezing, leave off the glaze and coconut topping. You can hold the glaze in your fridge for up to 2 weeks, and the toasted coconut in an airtight container for up to a month.

Let the whole loaf thaw on the counter, or pop frozen individual slices in the toaster or oven to quickly warm. 

Slices of Zucchini Carrot Bread on Round Wood Board Next to Small Bowl of Coconut Flakes

Simply Recipes / Lori Rice

Make These Quick Breads!

Zucchini Carrot Bread

Prep Time 20 mins
Cook Time 60 mins
Total Time 80 mins
Servings 16 servings
Yield 1 (9 x 5-inch) loaf

Ingredients

For the bread

  • Butter or cooking spray, for greasing the pan

  • 2 small carrots (8 ounces total)

  • 2 small zucchini (10 ounces total) 

  • 2 cups (260g) all-purpose flour

  • 1 1/2 teaspoons kosher salt

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground cardamom

  • 1 teaspoon freshly grated orange zest

  • 1/2 cup (100g) granulated sugar

  • 1/2 cup (100g) packed light brown sugar

  • 1/2 cup vegetable oil

  • 2 large eggs

  • 1 teaspoon freshly grated orange zest

  • 1 tablespoon demerara sugar

For the glaze

  • 3/4 cup powdered sugar

  • 4 to 5 teaspoons milk (whole or buttermilk)

  • 1/2 teaspoon pure vanilla extract

  • Large pinch freshly grated nutmeg

  • Pinch salt

For topping

  • 1/2 cup sweetened coconut flakes, toasted

Method

  1. Preheat the oven to 350°F. 

    Grease a 9x5-inch loaf pan with butter or cooking spray and set aside.

    Butter Loaf Pan for Zucchini Carrot Bread

    Simply Recipes / Lori Rice
  2. Grate the carrots and zucchini: 

    Using a box grater, carefully grate the carrots with the large holes. You should have about 1 cup packed. Set aside. 

    Next, grate the zucchini using a box grater with the large holes. Using your hands or a clean dish towel or nut milk bag, wring out the zucchini. You should have about 1 cup packed zucchini. Set aside.

    Carrots Grated over a Cutting Board for Zucchini Carrot Bread Recipe

    Simply Recipes / Lori Rice
    Water Squeezed Out from Zucchini in Cheese Cloth for Zucchini and Carrot Bread

    Simply Recipes / Lori Rice
  3. Whisk the dry ingredients for batter: 

    In a medium bowl, whisk the flour, salt, baking soda, baking powder, cinnamon, ginger, and cardamom together.

    Bowl of Dry Ingredients for Zucchini Carrot Bread

    Simply Recipes / Lori Rice
  4. Combine wet ingredients for batter:

    In a large bowl, whisk both sugars and vegetable oil, until combined. Add the eggs and whisk until smooth.

    Wet Ingredients for Zucchini Carrot Bread in a Bowl with a Whisk

    Simply Recipes / Lori Rice
  5. Finish batter:

    Add the grated carrots, grated zucchini, and the orange zest to bowl and stir to distribute. Use a rubber spatula to fold in the flour mixture until just combined. There should be no visible streaks of flour once thoroughly combined.

    Zucchini and Carrot Added to Wet Ingredients for Bread

    Simply Recipes / Lori Rice
  6. Pour batter into prepared pan:

    Pour the batter into the prepared pan and smooth out the top with the spatula. Sprinkle the demerara sugar over top.

    Zucchini Carrot Bread Batter in Loaf Pan

    Simply Recipes / Lori Rice
  7. Bake the bread, then cool:

    Bake the bread for 55 to 60 minutes until a cake tester or skewer inserted into the center comes out clean. Let cool in the pan for at least 20 minutes, then transfer to a wire rack to cool completely.

    Zucchini Carrot Bread on Cooling Rack

    Simply Recipes / Lori Rice
  8. Make the glaze:

    In a small bowl, whisk together the powdered sugar and milk, 1 tablespoon at a time, until the mixture is a smooth and pourable consistency. Stir in the vanilla, salt, and nutmeg.

    Glaze Whisked in a Bowl for Zucchini Carrot Bread

    Simply Recipes / Lori Rice
  9. Drizzle with glaze and coconut:

    Use a spoon to drizzle the glaze over the cooled bread. Sprinkle the toasted coconut overtop. Cut slices serve.

    This bread keeps well on the counter for a few days—just store it in an airtight container or wrapped tightly in plastic wrap. Keep in mind that the coconut topping will get less crunchy over time.

    Did you love this recipe? Give us some stars below!

    Zucchini Carrot Bread Glazed Using a Spoon over a Piece of Parchment Paper

    Simply Recipes / Lori Rice
    Zucchini Carrot Bread Topped with Coconut Flakes

    Simply Recipes / Lori Rice
    Slice of Zucchini Carrot Bread with Butter on a Plate Next to Board with More Bread

    Simply Recipes / Lori Rice
Nutrition Facts (per serving)
228 Calories
9g Fat
34g Carbs
3g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 228
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 10%
Cholesterol 25mg 8%
Sodium 269mg 12%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 5%
Total Sugars 20g
Protein 3g
Vitamin C 3mg 16%
Calcium 40mg 3%
Iron 1mg 6%
Potassium 129mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.