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This Zucchini Carrot Bread combines two classic quick breads into one loaf. The zucchini keeps it soft and tender, the carrots add natural sweetness, and the warm cinnamon flavor makes it perfect for breakfast, snacks, or dessert.
I’ve always had a hard time choosing between zucchini bread and carrot bread. Zucchini bread is incredibly moist, while carrot bread has a natural sweetness and warm spice flavor that I love.
Eventually I stopped choosing and started combining them into one loaf. Made with honey, Greek yogurt, and cinnamon, it’s the kind of quick bread that’s just as good with your morning coffee as it is an afternoon snack.
If you’re looking for more ways to use up zucchini, try my Zucchini Protein Muffins or Cheesy Zucchini Garlic Bites.
The Best of Zucchini Bread and Carrot Bread
One thing I love about this recipe is that the zucchini and carrots each bring something different to the loaf. The zucchini keeps it soft and tender, while the carrots add natural sweetness and flavor. Neither vegetable overpowers the other, though. The zucchini mostly disappears into the loaf, creating a soft texture while the carrots add just enough sweetness to make each slice more interesting.
Here’s why you’ll love this recipe:
- Soft and tender. The zucchini and Greek yogurt work together to create a loaf that’s moist without feeling heavy or dense.
- Made with whole grains. This recipe uses white whole wheat flour for a more nutritious bread without compromising on texture.
- Just the right amount of sweetness. The carrots and honey add just enough sweetness without making the bread taste like dessert.
- A great way to use extra zucchini. If you’re garden is overflowing or you have extra zucchini sitting around, this recipe is one of my favorite ways to use it because it feels more interesting than traditional zucchini bread.
- Perfect any time of the day. Enjoy a slice with your morning coffee, pack it for an afternoon snack, or serve it as a simple dessert.
- Great for meal prep. The flavor actually gets better after a day, which makes this one of my favorite make-ahead quick breads.
Ingredient Notes
A few simple ingredients work together to create a loaf that’s moist, lightly sweetened, and packed with warm cinnamon flavor.
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Zucchini: The zucchini adds moisture and tenderness to the loaf. Finely grate it so it blends seamlessly into the batter.
- Carrots: Finely grated carrots distribute more evenly throughout the bread and help create a softer texture.
- White whole wheat flour: White whole wheat flour adds a little extra fiber while still producing a soft, tender loaf.
- Greek yogurt: The Greek yogurt adds moisture and richness while keeping the bread soft for several days.
- Honey: Honey adds sweetness and helps keep the bread soft.
Optional Add-Ins
- Chopped walnuts or pecans. Add crunch and pair well with the cinnamon flavor.
- Raisins. Create a fun version inspired by carrot cake.
- Chocolate chips. If you want the loaf to feel a little more like dessert, chocolate chips are always a good idea.
How to Make Zucchini Carrot Bread
- Preheat the oven to 350°F. Line a loaf pan with parchment paper and set aside.
- In a large bowl, whisk the honey, Greek yogurt, oil, eggs, and vanilla until well combined.
- Add the zucchini and carrots and mix until combined.
- Add the dry ingredients to the wet and mix until just combined.
- Pour the batter in the prepared pan. Bake for 50 to 55 minutes.
- Cool the bread in the pan for 5 minutes before transferring to a wire rack to cool completely.
Jamie’s Tips
The Key to Moist Zucchini Carrot Bread
Quick breads are simple, but a few small details can make a big difference between a moist loaf and a dense or gummy one. These are the tips that make the biggest difference for me.
- Finely grate the zucchini and carrots. Smaller shreds distribute more evenly throughout the batter and create a softer, more uniform texture.
- Measure the vegetables after grating. Zucchini and carrots vary quite a bit in size. Measuring after grating helps ensure the proper balance of moisture in the batter.
- Use a light colored loaf pan. To prevent burning the edges, I recommend using a light metal loaf pan versus a dark one. It also helps to line your pan with parchment paper.
- Don’t overmix the batter. Once the dry ingredients are added, mix just until combined. Overmixing can lead to a denser loaf.
- Check the center for doneness. A toothpick inserted into the middle should come with just a few moist crumbs.
- Let the bread cool completely. The texture continues to set as the loaf cools. Cutting into it too soon can make it seem softer or wetter than it actually is.
My Favorite Ways to Enjoy It
One of the things I love most about this bread is that it works equally well for breakfast, snacks, and dessert. It’s lightly sweetened enough for breakfast but still feels like a treat with an afternoon cup of coffee.
- Toast with butter. This is my favorite way to eat it.
- With almond butter. Makes it more filling for breakfast.
- Alongside coffee or tea. The cinnamon flavor pairs especially well with both.
- Packed for snacks. Easy to grab throughout the week.
Storage and Meal Prep
This Carrot and Zucchini Bread stores well. In fact, I think it tastes even better the next day once the flavors have had time to come together.
- Store the bread in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate it in an airtight container for up to 1 week.
- To freeze, wrap individual slices or the entire loaf tightly and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
- If you like warm quick bread, a few seconds in the microwave or a quick toast brings it right back to life.
Meal Prep Tip
I like to slice the loaf once it’s completely cooled and store the slices individually. That makes it easy to grab a slice for breakfast, pack one for a snack, or warm one up with a little butter throughout the week.
Like most quick breaks, this loaf freezes well. My Chocolate Zucchini Bread is another freezer-friendly favorite.
More Quick Bread Recipes
If you’ve made and loved this Zucchini Carrot Bread recipe or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Zucchini Carrot Bread
Ingredients
Dry ingredients
- 2 cups white whole wheat flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet ingredients
- 1 cup zucchini, finely grated
- 1 cup carrots, finely grated
- 2/3 cup honey
- 1/2 cup plain Greek yogurt
- 1/4 cup avocado oil
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper, set aside.
- In a medium bowl, whisk together all of the dry ingredients.
- In a large bowl, whisk together the honey, greek yogurt, oil, eggs, and vanilla until well combined.
- Stir in the zucchini and carrots until until well combined.
- Pour the batter into the prepared pan. Bake for 50-55 minutes, until a toothpick inserted into the center comes out with just a few crumbs.
- Cool the bread in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Finely grate the zucchini and carrots. This ensures the best texture.
- Mix the batter just until combined. Overmixing can lead to a denser loaf.
- Allow the bread to cool completely. This ensures the bread has time to fully set.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
