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Spiced Zucchini Carrot Bread

Spiced zucchini carrot bread is a warm spiced loaf with orange carrot and green zucchini specks through every slice. This moist vegetable quick bread bakes until golden with a clean toothpick, perfect for fall breakfasts.
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Prep Time 20 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
wet ingredients
  • 0.75 cup brown sugar packed
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
vegetables and mix-ins
  • 0.75 cup zucchini grated and squeezed dry
  • 0.75 cup carrots finely grated
  • 0.5 cup walnuts or raisins optional

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the loaf releases cleanly after baking.
Mix dry and wet
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice together until evenly speckled.
  2. Beat brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth and glossy.
Combine and bake
  1. Stir the grated zucchini (squeezed dry) and finely grated carrots into the wet mixture.
  2. Fold the dry ingredients into the wet mixture just until combined so the batter stays thick and no dry streaks remain.
  3. Fold in walnuts or raisins if using, spreading them through the batter.
  4. Pour the batter into the greased loaf pan and bake for 55–65 minutes at 350°F until a toothpick comes out clean.
  5. Bake until the top looks golden so the crumb sets and slices cleanly.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so the interior finishes setting and the zucchini/carrot specks hold their shape.

Notes

Pro tip: squeeze grated zucchini well to prevent a dense center. Store wrapped at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze slices in an airtight bag for up to 2 months. For a dairy-reduced option, swap Greek yogurt with plain unsweetened dairy-free yogurt using the same amount.