Zucchini Carrot Bread (Moist, Warmly Spiced, & So Easy!)
This zucchini carrot bread is incredibly moist, warmly spiced with cinnamon, nutmeg, and allspice, and packed with hidden vegetables — made with applesauce and Greek yogurt for a wholesome loaf that tastes like carrot cake. Perfect for breakfast, snacks, and toddler lunchboxes.
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.
Nutrition
Serving: 1slice (1/12 of the loaf)Calories: 178kcalCarbohydrates: 39gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 27mgSodium: 176mgPotassium: 181mgFiber: 3gSugar: 23gVitamin A: 1547IUVitamin C: 3mgCalcium: 53mgIron: 1mg
Tried this recipe?Let us know how it was!
