For an easy and healthy breakfast item that the whole family will love, try this delicious zucchini carrot bread recipe. With more than 2 cups of carrots and zucchini, this is a great recipe to make for the picky eaters in your family.
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Why This Recipe Works
If you love carrot cake and you love zucchini bread, this is the recipe for you.
However, one of the best things about this zucchini carrot bread recipe is that its a great way to appeal to the sweet tooth of any picky eaters by concealing grated zucchini and grated carrots in a sweet breakfast treat. And unlike banana bread, this zucchini carrot bread recipe has far less sugar making it a healthier alternative.
Ingredients
Zucchini and Carrot:
Using your box grater, you will need 1 ½ cups of grated zucchini and 1 cup of grated carrots. Because zucchini is a very watery vegetable, you'll want to eliminate any excess water from your shredded zucchini.
Sugar:
The type of sugar you use can impact the overall taste of your zucchini carrot bread. White sugar is the dryest sugar and also impacts the other flavors less. Brown sugar is made with molasses, so it's got more moisture in it. Using brown sugar will give you moist bread every time, and it will make your bread a little sweeter with a hint of molasses. Coconut sugar is an easy substitute that is a little drier than brown sugar, less sweet and gives you a coconutty flavor.
Oil:
As with sugar, the type of oil you choose to use in your zucchini carrot bread recipe can be impacted by your choice of oil. I like to use coconut oil as it adds to the sweetness of the bread. You can also use canola or vegetable oil, and it will stay light and moist. Olive oil can be used, but it will create a heavier, denser bread with a slightly more savory taste.
Additional Ingredients:
You can add chopped walnuts, coconut flakes, chocolate chips, or dried fruit like golden raisins or dried currants to your zucchini carrot bread batter for some added texture. You can even top your loaf with powdered sugar or a lemon glaze.
Tips
- Eliminate excess moisture from zucchini by bundling your shredded zucchini in some cheesecloth and gently wringing out as much moisture as you can. This will ensure that your zucchini carrot bread doesn't turn out soggy in the middle.
- To check if your zucchini carrot bread is finished, use a toothpick inserted in the center. If you remove the toothpick and it comes out clean, your bread is ready. If it comes out coated in batter, it needs more time. Your zucchini carrot bread should be golden brown, and the center should spring back when touched.
- Top your cooled zucchini carrot bread loaf with powdered sugar or lemon glaze. Simply combine 1 cup of powdered sugar, 2 tablespoons of lemon juice, and 2 teaspoons of lemon zest in a medium bowl. Add water to your glaze if needed to reach desired consistency.
What to Serve With Zucchini Carrot Bread
One of my favorite ways to enjoy this zucchini carrot bread is with a nice hot beverage like a pumpkin spice latte, hot chocolate, or hot apple cider.
You can even serve your zucchini carrot bread with a selection of your favorite spreads like this delicious fig jam, some warm apple butter, or tangy lemon curd.
FAQs
How long can zucchini carrot bread be stored?
Zucchini carrot bread can be stored in a cool, completely dry location like your fridge for up to a week. You can freeze it for up to 2 months.
What is the best way to store my zucchini carrot bread?
You will want to store your zucchini carrot bread in an airtight container in your fridge. In order to properly store your zucchini carrot bread, ensure it has completely cooled through the center of the loaf. Any moisture that gets trapped inside the bread while it's in the fridge can cause it to turn soggy.
Can I use any other fruit in this recipe?
There are many other types of fruits that you can include in this recipe, including, apples, bananas, pears, and berries.
If you like how easy it was to get your family to eat vegetables with this recipe, here are some other delicious ways to ensure your family is getting all of the veggies they need:
More Zucchini
More Carrot
More Bread
Zucchini Carrot Bread
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3 eggs room temperature
- 1 cup coconut oil Canola or vegetable oil are acceptable substitutes.
- 1 cup brown sugar white granulated sugar or coconut sugar can also be used.
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 cup grated carrots loosely packed
- 1 ½ cups grated zucchini
Instructions
- Preheat your oven to 325F.
- Mix flour, salt, baking soda, baking powder, cinnamon, and nutmeg until combined.
- Add eggs, oil, vanilla extract, lemon juice, lemon zest, and sugar to a separate bowl. Whisk until creamy.
- Pour batter into a 9x5 loaf pan that has been well-greased and coated in flour.
- Bake for 55-60 minutes.
- Remove from the oven and let cool for 20 minutes. Then, transfer the loaf to a cooling rack.
- Serve with your favorite jam, preserve, or spread, and enjoy!
Nutrition
Notes
- Eliminate excess moisture from zucchini by bundling your shredded zucchini in some cheesecloth and gently wringing out as much moisture as you can. This will ensure that your zucchini carrot bread doesn't turn out soggy in the middle.
- To check if your zucchini carrot bread is finished, use a toothpick inserted in the center. If you remove the toothpick and it comes out clean, your bread is ready. If it comes out coated in batter, it needs more time. Your zucchini carrot bread should be golden brown, and the center should spring back when touched.
- Top your cooled zucchini carrot bread loaf with powdered sugar or lemon glaze. Simply combine 1 cup of powdered sugar, 2 tablespoons of lemon juice, and 2 teaspoons of lemon zest in a medium bowl. Add water to your glaze if needed to reach desired consistency.