Updated: August 13, 2024, Original Post Date: September 15, 2019

Is your garden bursting with Zucchini? Is a well-meaning neighbor sharing their bounty? This zucchini carrot bread is the perfect way to use extra zucchini from your garden and not let any of it go to waste! 

Zucchini bread is a delicious, hearty quick bread, but I often feel like it’s lacking something. I experimented with a few things to give it a bit more flavor and body and my favorite variation is this – with the addition of shredded carrots.  

It’s savory and sweet and is a delicious breakfast (or snack) on a lazy late summer or fall morning.

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What You Need to Make Zucchini Carrot Bread

While this is a longer ingredient list than most recipes I make, it is still a pretty easy quick bread. Some of the prep work, like shredding the carrots and zucchini, can be done ahead too. 

The trick is getting all your ingredients assembled and organized. This is called Mis en Place and boy does it make a difference! You’ll be amazed at how quickly this bread comes together quickly.

Zucchini

Shredded zucchini works so well in a quickbread because it adds moisture and texture to the bread. I love it because it is a good way to use up extra zucchini and add veggies to breakfast. It also freezes well so you can enjoy homemade bread in the middle of winter.

Carrots

Carrots have a sweetness that helps cut down on sugar and hides the baking soda flavor I would get with other zucchini bread recipes. Baking soda seems to give a bitter taste to most zucchini breads, but this one is nice and sweet and I think the carrots do that.

I have two carrots on the cutting board here, but 1 medium carrot is all you need. If you have extra shredded, just pack them in a freezer-safe bag and throw them in your next soup – or keep them in the fridge to add to salads or pasta sauce. 

Eggs

Two large eggs give this bread some lift and lightness! No need to beat them ahead of time, just crack them and mix them right i

Canola Oil

I like canola oil for this recipe because it has a mild flavor (actually, pretty much flavorless) and an excellent nutrient profile. It is high in plant-based omega 3 fatty acids and has a great omega 3:omega 6 ratio – better than most other cooking oils. It is also high in monounsaturated fats, making it a heart-healthy, and brain-healthy choice.

Granulated Sugar and Light Brown Sugar

Sugar in a quick bread does more than just add sweetness. It carmelizes as it bakes, helping the bread brown and stay moist. Granulated sugar keeps the bread light and the brown sugar adds a bit of rich molasses flavor to the bread.

Orange Juice and Zest

Flavor is just as important as nutrition and the orange juice and zest mixed with the fall spices add an unexpected burst of fall flavor to this quick bread. The orange juice also has a functional purpose – it provides just enough acid to activate the baking soda.

All-Purpose and Whole Wheat Flour

The whole-wheat flour adds a bit of extra fiber to this bread and some “heartiness.” Too much makes it too dense but the ratio here is just right. You could make it with just all-purpose flour if you don’t have whole wheat in your pantry.

Baking Powder and Baking Soda

Baking powder and baking soda are both leaveners, meaning they help the bread rise but they are different. 

Baking powder has both the leavening (sodium bicarbonate) and the acid (usually cream of tartar). It’s often double-acting – meaning it works immediately as it combines with the liquid and then again when it’s heated. 

Baking soda has just the leavening ingredient and requires an acid in the recipe to activate it. In this case, it is the orange juice. 

I tried this with just baking soda but I just felt it was too bitter. Adding baking powder and cutting back on the soda is a nice blend and gives the bread enough of a rise and keeps it light.

Spices

The combination of cinnamon, nutmeg, and ground cloves makes the house smell wonderful!  Mixed with the zucchini, carrots, and orange juice give this bread a delicious fall feeling. 

Walnuts

Chopped walnuts add some crunch and well, a few more plant-based omega-3s. They are one of my favorite nuts to use in quick breads. 

Raisins

Raisins are purely optional but why not? They add some texture, fiber, sweetness, and a little fruit!

How to Make This Quick Bread

While this looks like a complicated recipe, it is very simple once you get the ingredients organized.  A couple of tips before you start however

1. 1) Always preheat the oven and make sure the racks are in the center of the oven. 
2. 2) Always prepare your pans – butter or spray them and line them with parchment paper or flour them. 

Make sure these two steps are done before you start mixing the ingredients. Why?

I mentioned above that baking powder is “double-acting.” It starts to work when it is mixed with the wet ingredients, and you want to capitalize on that. If you let it sit too long before baking your bread won’t rise enough. 

Step 1: Shred the Zucchini and Carrots

The easiest way to shred these vegetables is in a food processor – it takes less than a minute to do both. But, if you don’t have one, then a box shredder will work as well. 

Step 2: Mix the Wet Ingredients, Sugar, and Vegetables

Place the shredded veggies in a large bowl. Add both the granulated and brown sugar and break the brown sugar up. Stir in the canola oil, orange juice, orange zest, and the eggs. 

I do this using a wooden spoon, not a mixer.

Step 3: Stir in the Flour and Spices

Gently stir in the flour and spices. Do this with a wooden spoon or spatula, not a mixer. You should still see lumps and even some flour peaking through the batter.

Step 4: Add the Walnuts and Raisins

Finally, gently stir in the walnuts and raisins. Mix just enough to evenly distribute them through the batter.

Step 5: Divide into Pans and Bake

Finally, divide the batter evenly between your pans and bake them in the preheated oven. 

This recipe makes 2 loaves and takes a good hour and a half to make – but an hour of that is in the oven! And I promise your house will smell like fall – cozy and warm – and you’ll have one loaf to enjoy now and freeze one to enjoy later! 

Variations

This recipe could be converted to a muffin recipe. It will make at least 24 muffins. Use an ice cream scoop or ⅓ cup measuring cup to get equal portions so they cook evenly. 

If you decide to make muffins, decrease the cooking time to 20 -25 minutes.

Storage Tips

This zucchini carrot bread is best enjoyed fresh out of the oven but will be delicious months later if frozen correctly.

To store the bread for later, let the bread cool completely out of the pan. Then wrap each loaf tightly in plastic wrap to keep the air out. Then place each in a resealable plastic bag and place them in the freezer. 

Quick Tip: Add a date on the outside of the bag to remember when you made it!

Other Recipes You Will Love

If you are looking for other breakfast quick breads or baked goods some of my favorites are:

Dried Cherry Scones

Lemon Blueberry Muffins

Pumpkin Oat Bars