Tender, warmly spiced, and packed with hidden vegetables — this zucchini carrot bread tastes like carrot cake, and no one ever suspects there's zucchini in it.
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For more zucchini baking recipes, check out my Banana Zucchini Muffins, Banana Zucchini Bread, and Chocolate Zucchini Muffins.
Table of Contents
Whether you call it zucchini carrot bread or carrot zucchini bread, this recipe delivers the same incredibly moist, warmly spiced result every time. It's also one of those recipes that makes me feel slightly smug — I hand my toddler a slice, he devours it, and I know he just ate two veggies without complaining. The victory never gets old.
This zucchini carrot bread is made with applesauce and Greek yogurt instead of loads of oil, whole wheat pastry flour for extra fiber, and a blend of cinnamon, nutmeg, and allspice that makes the whole thing smell incredible while it bakes.
It's the kind of wholesome weekend baking project that is fun to do as baking therapy or with a kiddo and makes the kitchen smell warm and cozy. The turbinado sugar on top adds a crunchy, sparkly finish that makes it look bakery-made with almost no effort.
For more zucchini recipes to use up that summer garden haul: Cheesy Zucchini Casserole, Gluten-Free Zucchini Bread, and Air Fryer Zucchini.
How to Prep the Zucchini & Carrots
Getting this right is the difference between a perfectly moist loaf and a gummy one.
Should you squeeze zucchini for bread? Yes — lightly squeeze shredded zucchini in a clean kitchen towel before adding to the batter. You don't need to aggressively wring it out — just a firm press to remove the obvious excess moisture. This keeps the loaf moist without being dense or gummy.
Zucchini: Use the large holes of a box grater. No peeling needed—the skin is thin and melts into the batter. You'll need about 1 medium zucchini to get 1½ cups shredded.
Carrots: Peel before shredding. For the best results, peel and shred the carrots on the large holes of a box grater or a food processor with a shredding attachment. Pre-shredded carrots from the store work okay in a pinch, but they tend to be drier and thicker than fresh-shredded. You'll need about 2–3 medium carrots for 1 cup shredded.
No squeezing for the carrots — just the zucchini. Carrots don't hold as much water, so they go straight into the batter after shredding.
What Makes This Bread Taste Like Carrot Cake
The warm spices are everything here. Cinnamon, nutmeg, and allspice together create a signature carrot cake flavor profile that makes this loaf taste more dessert-like than it has any right to, given what's in it. The brown sugar adds a warm, molasses-like depth, and the natural sweetness from both the zucchini and the carrots rounds everything out.
If you want to go full carrot cake, frost the cooled loaf with cream cheese frosting and call it dessert. But a slice with a smear of butter or apple butter is already pretty perfect on its own.
Important Ingredients and Substitutions
Avocado oil — Neutral flavor and high in healthy fats. Canola, grapeseed, or melted coconut oil all substitute 1:1.
Applesauce — Replaces a portion of the oil for a lighter, more tender crumb. Use unsweetened. Mashed ripe banana makes a good substitute for a slightly sweeter, banana-forward loaf.
Greek yogurt — Adds tenderness and a subtle tang. Vanilla or plain both work. Whole milk yogurt makes the most tender, moist results.
Brown sugar — Packed light brown sugar adds moisture, and that warm molasses note is essential to the carrot cake flavor. You can also substitute 1 cup of pure cane sugar for both brown and white sugar—it has enough natural molasses to keep the flavor and moisture on point.
Flour — Whole wheat pastry flour adds whole-grain nutrition without making the loaf dense. All-purpose flour gives the lightest texture. Regular whole wheat flour works, but will produce a denser result.
Turbinado sugar — Sprinkled on top before baking for a sparkly, crunchy finish. Sanding sugar or coarse raw sugar both work well as substitutes.
Allspice — The subtle third spice that, alongside cinnamon and nutmeg, gives this its carrot cake character. Don't skip it — even a tiny amount adds depth.
Recipe Variations
This carrot zucchini bread recipe is rather delightful as written, but you're always welcome to add your own spin to it:
- Chocolate Chip — Fold ½ cup of mini chocolate chips into the batter before pouring it into the pan for a touch of chocolaty richness!
- Walnut or Pecan — Fold in ½ cup of chopped walnuts or pecans for crunch and a classic carrot cake feel.
- Raisin or Cranberry — Add ⅓ cup of raisins, golden raisins, or dried cranberries for a sweeter, more textured loaf.
- Cream Cheese Frosted — Frost the completely cooled loaf with cream cheese frosting for a full carrot cake experience. Skip the turbinado sugar topping if going this route.
- Muffin Version — Divide the batter into 12 lined muffin cups and bake at 400°F for 5 minutes, then reduce the temperature to 350°F for 15–18 minutes.
- Gluten-Free — Substitute a 1:1 GF flour blend. The texture will be slightly denser but still delicious. Add 1 extra tablespoon of Greek yogurt for moisture.
How to Make Zucchini Carrot Bread
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Prepare: Preheat the oven to 350°F and move the rack to the center. Grease a loaf pan with nonstick cooking spray or softened butter.
Step 1: In a large bowl, whisk together the oil, applesauce, yogurt, eggs, vanilla extract, brown sugar, and white sugar until smooth and combined.
Step 2: Place the shredded zucchini in a clean tea towel or paper towels and squeeze out the excess moisture.
Step 3: Add the shredded zucchini and carrots to the wet ingredients, stirring until combined.
Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice until combined.
Step 5: Add the dry ingredients to the wet ingredients. Fold until just combined — do not overmix.
Step 6: Pour the batter into the prepared loaf pan. Sprinkle the turbinado sugar evenly over the top if using.
Step 7: Bake 55–70 minutes until a toothpick inserted in the center comes out clean. Start checking at 55 minutes.
Step 8: Cool on a wire rack until completely at room temperature before slicing. Serve with butter, coconut oil, or apple butter.
Chelsea's Recipe Pro-Tips
- Weigh the flour — Overpacking flour is the most common quick bread mistake. Use a food scale (250g for this recipe) or spoon flour into the measuring cup and level off the top — never scoop directly from the bag, which can add up to 15% more flour.
- Don't overmix — Once the dry ingredients go in, fold gently until just combined. A few streaks of flour are fine. Overmixing develops gluten and makes the loaf dense and tough.
- Start checking at 55 minutes — Ovens vary, and quick breads can go from done to overbaked quickly. Insert a toothpick in the very center of the loaf — it should come out with moist crumbs, not wet batter. The edges will pull away slightly from the pan when it's done.
- Cool completely before slicing — This bread slices cleanly and tastes best after it's fully cooled. Cutting it warm leads to a gummy, compressed crumb.
High-Altitude Adaptations
Tested and developed in Fort Collins, CO, at approximately 5,000 feet — one of the only zucchini carrot bread recipes with real high-altitude testing behind it.
At 5,000+ feet:
- Increase flour to 2¼ cups (280g) for more structure
- Decrease baking powder and baking soda to ½ teaspoon each to prevent over-rising
- Reduce white sugar to ¼ cup (keep the same amount of brown sugar)
- Increase bake temperature to 365°F (instead of 350°F)
At sea level: Follow the recipe as written. No adjustments needed.
Storage Directions
- Storing: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: Cool completely, then freeze whole or pre-sliced in a freezer-safe bag for up to 3 months. Pre-sliced is great for grab-and-go — thaw at room temperature for 30–60 minutes or microwave for 20–30 seconds.
Serving Suggestions
This zucchini carrot bread is the kind of thing that disappears faster than expected — it's equally at home as a quick breakfast, a wholesome pre-run snack, or a lunchbox addition.
Serve a slice warm with a smear of butter alongside a Protein Coffee for a quick, satisfying morning. It also pairs beautifully with Instant Pot Applesauce or Spiced Pear Sauce on the side. For a more leisurely weekend brunch, pair it with Scrambled Eggs with Cottage Cheese.
Zucchini Carrot Bread FAQs
Yes — lightly squeeze shredded zucchini in a clean kitchen towel or stack of paper towels before adding it to the batter. A firm press is all it takes to remove the excess moisture that can make bread gummy. You don't need to wring it completely dry.
Yes — peel the carrots before shredding. Zucchini doesn't need peeling (the thin skin melts into the batter), but carrot skin is tougher and woody-tasting, which can affect the final taste and texture.
This is almost always caused by either too much moisture from the zucchini or underbaking. Always squeeze the shredded zucchini before adding, make sure the oven is fully preheated, and test with a toothpick in the very center — not the edges — before pulling it out. The loaf should have moist crumbs, not wet batter.
Yes — freeze for up to 3 months. Cool completely first, then wrap tightly or freeze pre-sliced for easy grab-and-go portions. Thaw at room temperature for 30–60 minutes or microwave a slice for 20–30 seconds.
Yes — divide the batter into 12 lined muffin cups and bake at 400°F for 5 minutes, then reduce to 350°F for 15–18 minutes. Start checking for doneness at 15 minutes.
Insert a toothpick in the very center of the loaf — it should come out with moist crumbs, not wet batter. The edges should have pulled away slightly from the sides of the pan, and the top should be deep golden brown, springing back slightly when lightly pressed.
Yes — fold ½ cup of mini chocolate chips into the batter before pouring it into the pan. They sink slightly but distribute well, making this bread taste like a treat.
Yes — the warm spice blend of cinnamon, nutmeg, and allspice combined with the natural sweetness of both vegetables gives this bread a genuine carrot cake flavor. Frost it with cream cheese frosting, and it's basically a dessert.
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Recipe Card
Zucchini Carrot Bread (Moist, Warmly Spiced, & So Easy!)
Ingredients
- ½ cup avocado oil or canola, grapeseed, or coconut oil
- ½ cup unsweetened applesauce
- ¼ cup vanilla or plain Greek yogurt
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- ⅔ cup packed light brown sugar
- ⅓ cup white sugar
- 1 ½ cup shredded zucchini see squeezing directions in the recipe
- 1 cup shredded carrots preferably fresh-shredded
- 2 cup (250g) all-purpose flour or whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- 3 tablespoons turbinado cane sugar or sanding sugar
Instructions
- Preheat the oven to 350°F and move the baking rack to the center of the oven. Grease a loaf pan with non-stick cooking spray or softened butter.
- In a large mixing bowl, whisk the oil, applesauce, yogurt, eggs, vanilla extract, brown sugar, and white sugar until combined.
- Add the zucchini to a tea towel or a few pieces of paper towel. Fold up the towel and squeeze out the excess water.
- Add the shredded carrots and zucchini to the wet ingredients and stir in until well combined.
- In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice until well combined.
- Add the dry ingredients to the wet ingredients. Fold in until just combined.
- Pour the batter into the prepared baking pan.
- Bake the zucchini carrot bread for 55-70 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Cool the bread on wire cooling racks until room temperature. Remove from the pan, slice, and enjoy with a brush of butter, coconut oil, or apple butter!
Notes
- Squeeze the zucchini — Remove excess moisture with a tea towel before adding. Too much moisture = gummy bread.
- Sugar swap — Substitute 1 cup of pure cane sugar for both the brown and white sugar. It has a slight molasses flavor, so it works well here and keeps the bread moist.
- Weigh the flour — Use a food scale (250g) or spoon into measuring cup and level off. Never scoop directly from the bag.
- Don't overmix — Fold in dry ingredients just until combined for a tender crumb.
- Cool completely — Bread slices cleanly and tastes best after fully cooled.
- Gluten-free — Use a 1:1 GF flour blend, let the batter sit at room temperature before baking, and cool entirely before enjoying.
- Storage — Room temperature 3 days, refrigerate 5 days, freeze up to 3 months.
- High altitude (5,000+ ft) — Increase flour to 2¼ cups (280g), reduce leavening to ½ teaspoon each, reduce white sugar to ¼ cup, increase temperature to 365°F.
