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Spiced Zucchini Carrot Bread

Spiced zucchini carrot bread is a warm, moist vegetable quick bread loaded with orange carrot and green zucchini flecks in every slice. Baked until golden and crowned with cozy cinnamon-ginger spice for a hearty fall-style loaf.
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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: 280
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 and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, then place the pan on a sheet pan. This prevents over-browning at the edges during baking.
Mix the dry and wet batter
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice together until evenly speckled. Aim for a uniform color with no visible spice clumps.
  2. Beat brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth. The mixture should look glossy and fully combined.
  3. Stir grated zucchini (squeezed dry) and finely grated carrots into the wet mixture. You should see green and orange flecks throughout.
Combine, bake, and cool
  1. Fold dry ingredients into the wet mixture just until combined, avoiding overmixing. Stop when no dry streaks remain for a tender crumb.
  2. Fold in walnuts or raisins if using. Mix only until the add-ins are evenly distributed.
  3. Pour batter into the loaf pan and smooth the top. Tap the pan lightly to level the surface.
  4. Bake at 350°F for 55–65 minutes, until a toothpick comes out clean and the top is golden. The loaf should spring back slightly when pressed near the center.
  5. Cool for 15 minutes before slicing. Letting it set helps the moist interior hold its shape.

Notes

Pro tip: squeeze the grated zucchini until it feels fairly dry to keep the loaf moist but not gummy. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days; freeze sliced for up to 2 months and thaw overnight in the fridge. For a dairy-light swap, use plain lactose-free yogurt in the same amount (or an equal amount of non-dairy plain yogurt) to keep the texture tender.