Moist and full of flavor, Zucchini Carrot Bread makes a great afternoon snack to pair with coffee, tea, or a glass of milk.

A loaf of zucchini carrot bread with two slices cut and leaning on a wooden cutting board which is sitting on a fall leaves tablecloth.

Fall is my favorite time of year to bake. I love the smell of freshly baked cookies, muffins, and bread throughout the house. And the aroma of this Zucchini Carrot Bread is no exception. But since you can find all the ingredients year-round, you can make this recipe any time of year.

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What Ingredients Are In Zucchini Carrot Bread?

There are a total of 13 ingredients in this recipe for Zucchini Carrot Bread. They are all easy to find and may already be in your pantry or fridge.

Zucchini- you will need one to two medium-sized zucchini for this recipe.
Carrots- for this bread, you will need about 3 average-sized carrots.
Vegetable Oil- the recipe doesn’t use much oil because the vegetables add moisture and replace some of the oil
Eggs- large eggs are used in the recipe
Flour- All-purpose flour is what I use
White Sugar- There is not a lot of sugar because the bread gets its sweetness from the zucchini and carrots
Vanilla Extract
Milk- only a small amount of milk is used.
Baking powder
Baking Soda
Cinnamon
Nutmeg
Salt

Zucchini and Carrots: A Perfect Combination

This recipe uses two fall harvest vegetables that are in abundance in September and October, making this an ideal recipe to use up those vegetables. Carrots and zucchini are used in many recipes like muffins, cakes, and bread, but it is rare to see them together in one recipe.

Together the zucchini and carrots add flavour to the bread. These two vegetables also add color and it is what helps keep the bread moist. And because of the number of vegetables in the recipe, less oil is used.

Sneaking In Extra Vegetables

Zucchini has a mild flavor that bakes into the bread and is barely noticeable in the taste. It adds a touch of sweetness to the bread as well.

Carrots keep a little crunch to them and add color to the bread making it visually more appealing.

And what better way to get kids to eat some vegetables than to hide in sweet bread!

Do You Peel the Zucchini Before Grating For Baking?

Peeling the zucchini is not necessary before grating. The peel adds color to the bread that compliments the carrots. And there are many nutrients in the skin of the zucchini.

Making Zucchini Carrot Bread

Making this bread is pretty easy. The hardest part is shredding the zucchini and carrots. I use a mandolin to shred zucchini.

A food processor is faster to shred the vegetables but I find it more work to clean. When I first started making this bread, I used a box grater which you can use if that is your preference.

For baking the bread, two 8.5″ bread pans are used. Non-stick is my choice, and I use parchment paper to line them. The parchment paper makes for easier cleanup and in my area, it is recyclable with our food waste.

How To Serve

Zucchini Carrot Bread can be enjoyed any time of day, paired with coffee, tea, or a cold glass of milk.

My kids eat it for breakfast and an afternoon snack. And I pack it in their school lunches.

I like this bread warm with a little butter or apple jam like my Spiced Apple Jam that I also make in the fall.