Easy Zucchini Carrot Bread

by Haley // August 12, 2025

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Sneak in some vegetables to your next baking recipe with this easy zucchini carrot bread. This quick bread is tender, moist and subtly spiced. It’s a great use of the overload of zucchini squash found in your garden this summer!

tabletop with loaf of zucchini carrot bread with three slices cut off the end.

Everyone loves a good zucchini bread, but have you ever tried adding carrots to it? The root vegetable adds a lovely flavor similar to carrot cake. It blends well with the spices and aids in the tender texture. I find this quick bread to be the perfect dish to bring to a housewarming or share with a neighbor.

Table of Contents

Why You’ll Love This Recipe

No special equipment. A box grater, mixing bowl and loaf pan are all you need to make this quick bread.
Good use of garden vegetables. The summer surplus of zucchini will add the perfect amount of moisture while the carrots add a delicious flavor!
Quick and easy. The batter comes together in mere minutes, then simply pour it into the loaf pan and bake.
Transition from summer to fall. Not quite ready for pumpkin bread, but want a hint of cozy flavors? This carrot zucchini bread has a generous amount of cinnamon to satisfy that craving.

Ingredient Notes

tabletop with bowls of ingredients to make zucchini carrot bread.

Flour: All purpose flour makes up the base of the dry ingredients. Be sure to measure it properly (don’t pack it into the measuring cup).
Baking soda and baking powder: These leavening agents help the batter rise. Check that they are fresh and not expired.
Salt: Salt helps activate the leavening agents and offsets some of the sweetness.
Cinnamon: A bit of cinnamon adds spice and complements the carrot flavor.
Vegetable oil: A flavorless oil, such as vegetable oil or canola oil, adds moisture while keeping the bread light.
Eggs: To help bind the ingredients, use two large eggs at room temperature.
Sugar: Granulated sugar adds sweetness and moisture to the loaf.
Brown sugar: To add a subtle molasses flavor, use light or dark brown sugar.
Vanilla: Use pure vanilla extract to add a cozy aroma.
Carrot: Peel, then shred the carrots using a box grater. Do not use pre-shredded carrots as they do not have as much moisture and flavor.
Zucchini: Shred the zucchini (no need to peel), then pat dry to remove excess moisture. Gently pack into the measuring cup.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Add some mix-ins. Stir in 1 cup chopped nuts, such as walnuts or pecans, or 1 cup chopped apples. I also think 1/2 cup dried raisins or cranberries would taste delicious!

Top with a glaze. Want some extra sweetness? Whisk together 1 cup confectioners’ sugar with 2 tablespoons heavy cream or milk and ½ teaspoon vanilla extract. Drizzle over the cooled bread. You can also add maple syrup to make a maple glaze, which I use on my maple muffins!

Make muffins. Use a standard 12-cup muffin tin and fill each cup three-quarters full. Bake at 400° F for 18 to 20 minutes.

How to Make Carrot Zucchini Bread

photo collage demonstrating how to make zucchini carrot bread in a mixing bowl and loaf pan.

In a large mixing bowl, combine the wet ingredients—vegetable oil, eggs, sugar, brown sugar and vanilla. Set aside.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
Combine the wet and dry ingredients. Stir in the shredded zucchini and carrots.
Transfer batter to a parchment-lined loaf pan. Bake at 375° F for 50 to 60 minutes or until a toothpick inserted in the center comes out with little to no crumbs.

Expert Tips

Shred the vegetables yourself. Use a box grater and shred the zucchini and carrots yourself. They have more moisture and flavor than pre-shredded carrots at the grocery store.

Pat the zucchini and carrots dry. To remove excess moisture, use a clean kitchen cloth or paper towe to pat the shredded vegetables dry. This prevents the bread from turning out “gummy.”

Don’t over-mix. When combining the wet and dry ingredients, stir just until combined. Over-mixing will make the bread dense.

tabletop with loaf of zucchini carrot bread next to stack of a couple slices.

Storage Tips

Store cooled bread in an airtight container at room temperature for up to 5 days.

Freeze for up to 3 months. After the loaf has cooled, wrap it in plastic wrap and aluminum foil to prevent freezer burn. Store in the freezer for up to 3 months. Defrost in the refrigerator before bringing to room temperature.

Recipe FAQ

Why is my carrot bread crumbly?

It’s possible the carrots and zucchini were too moist (remember to pat them dry). Also be sure to measure the flour properly using a kitchen scale or the spoon and level method.

Why is my carrot bread dense?

Most likely the batter was over-mixed. Remember to stir the wet and dry ingredients just until combined. It’s okay if there are a couple pockets of flour—those will disappear when the zucchini and carrots are added. Also check that your baking soda and baking powder are not expired!