Zucchini Carrot Bread

My zucchini carrot bread gives classic zucchini bread a colorful twist packed with sweet and spicy notes. Made with healthy ingredients such as an abundance of freshly grated zucchini and carrots, avocado oil, and crunchy toasted walnuts, this recipe is the perfect sweet treat to indulge in during zucchini season!

Zucchini bread with a twist

A rich loaf cake, or sweet bread, is definitely a favorite goody of mine to bake up, especially when I'm craving a little slice of something simple yet indulgent to enjoy with my coffee.

In the fall, I turn to my spicy apple bread recipe, my pumpkin bread, or even my cozy buttered pecan banana bread. And during the summer, it's typically my blueberry bread with oat streusel topping.

Now, with zucchini season in full swing, I figured it was time for a good old-fashioned zucchini bread recipe with a little twist...

My zucchini carrot bread is a bit of a cross between my carrot cake loaf and a healthy zucchini bread. It's absolutely brimming with rich, spicy flavor and a decadently moist texture. And I love that it's actually filled with lots of good-for-you ingredients!

So if you're craving a sweet use for your bumper crop of garden-grown zucchini, or just love a really scrumptious zucchini bread recipe to enjoy with your cup of coffee, then this sweet treat is for you!

My recipe for zucchini carrot bread

Nothing beats a good slice of moist spice bread! And when that sweet and spicy bread is brimming with healthy ingredients, I feel even better about indulging.

I really love the color that both the grated zucchini and carrot bring to this bread, not to mention a bit more nutritional value.

To keep it heart-healthy, I opt for avocado oil as my main fat in this zucchini carrot bread (rather than butter, or vegetable or canola oil). Avocado oil is totally neutral in flavor, and known to be a terrific source of monounsaturated fats, vitamins, and antioxidants.

I also love some crunch in my zucchini bread. So I'm opting for chopped walnuts to provide that crunch. It's also a plus that they're loaded with omega-3 fatty acids, antioxidants, and fiber.

So while I do still consider this zucchini carrot bread a sweet treat or dessert, of course, I can actually feel good about enjoying a slice, or even two!

Another bonus is that this recipe is super easy to prepare, and it makes the kitchen smell absolutely amazing!

Here's a peek at my zucchini carrot bread recipe: (or just jump to the full recipe...)

1. To get started, I lightly toast my walnuts in a dry pan (optional, but tasty!), then set them aside to cool slightly.
2. Next, I whisk together my dry ingredients, and set those aside.
3. Then, I whisk together my wet ingredients, add in the dry ingredients, and whisk everything together to combine.
4. Next, I add in my grated zucchini and grated carrots, as well as the toasted walnuts, folding everything into the batter.
5. I then pour the batter into my prepared loaf pan, and bake the zucchini carrot bread for about 1 hour and 5 to 10 minutes.
6. After the bread has cooled in the loaf pan for a few minutes, I then lift it out and allow it to cool completely on a wire rack before slicing and enjoying.

Recipe

Zucchini Carrot Bread

by Ingrid Beer

Print Recipe

This moist zucchini carrot bread is loaded with healthy ingredients like grated zucchini and carrots, crunchy walnuts, and warming spices!

Category: Dessert
Cuisine: American

Yield: 1 loaf (serves 9)

Nutrition Info: 477 calories per serving

Prep Time: 20 minutes
Cook time: 1 hour, 10 minutes
Total time: 1 hour, 30 minutes

Ingredients:

• 1 cup (slightly heaping) walnuts, chopped
• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• 2 teaspoons ground cinnamon
• ¼ teaspoon allspice
• ⅛ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup brown sugar
• ½ cup granulated sugar
• 3 large eggs
• 1 tablespoon pure vanilla extract
• ¾ cup avocado oil
• 1 cup (slightly heaping) grated zucchini
• 1 cup (slightly heaping) grated carrot

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Preheat the oven to 350°, and prepare a 9 by 5 inch loaf pan with parchment paper that slightly overhangs, and mist lightly with cooking spray.
3. To toast your walnuts, place a skillet over medium-high heat, and add in the walnuts. Stir the nuts for about 2 minutes, or until they begin to become fragrant and slightly toasted. Spoon into a small bowl to hold and cool slightly.
4. Next, whisk together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt in a bowl, and set these dry ingredients aside for a moment.
5. In another larger bowl, add both the brown and granulated sugars, the eggs and the vanilla extract, and whisk for about 1 to 2 minutes, until very well blended and slightly thickened. Then, whisk in the avocado oil until incorporated.
6. Add in the dry ingredients, and gently whisk those in until mostly blended. Next, add in the grated zucchini and carrot, as well as the walnuts, and switching to a rubber spatula, fold those in just until blended together and combined.
7. Pour the batter into your prepared loaf pan, and bake the zucchini carrot bread for 1 hour and 10 minutes, or until a skewer inserted into the center of the bread comes out clean.
8. Allow the zucchini carrot bread to cool in the pan for 5 to 10 minutes, then carefully lift it out using the overhanging parchment paper, and allow it to cool on a wire rack completely, or just until slightly warm.
9. Slice the zucchini carrot bread into 9 slices, and enjoy.

Tips & tidbits for my zucchini carrot bread recipe:

• Freshly grated zucchini and carrots for color and texture: I love that this bread is brimming with fresh veggies, offering some added health benefits. I typically grate about 1 ½ fresh zucchini (depending on size), and 1 to 1 ½ large carrots for the required amount. These ingredients provide color, moisture, and texture to this bread.
• Heart-healthy avocado oil: Lately, I've been using avocado oil in many of my baking recipes that require oil. It is a good fat, and much healthier than vegetable or canola oil. It's also neutral in flavor (especially the "Chosen Foods" brand organic avocado oil, which is my favorite). I love that it provides a terrific texture for this zucchini carrot bread, with added benefits.
• Toast your walnuts for added flavor: You can certainly skip the step of toasting the walnuts and leave them raw. But I like that bit of added "toasty" flavor and crunch that a quick, 2-minute toast in a dry skillet provides. You could also substitute pecans here, if desired.
• How to store your zucchini carrot bread: This bread is deliciously moist, and stays fresh for several days after baking. I like to slice it and keep it under a cake dome (on a plate covered with a glass dome), or wrapped in plastic wrap. If you have leftovers that you'd like to freeze, wrap in plastic wrap and store in a freezer ziplock bag. You can thaw the zucchini carrot bread for an hour or so as needed. (But don't try to refreeze once it has been thawed.)

Hungry for more deliciously cozy loaf breads and cakes? Check out my Carrot Cake Loaf recipe, my recipe for Apple Bread with Cinnamon Sugar Streusel, Buttered Pecan Banana Bread, Blueberry Bread with Oat Streusel, Pumpkin Bread with Pecan Streusel, or even my recipe for Chocolate Banana Bread!