One-Bowl Zucchini Carrot Bread Recipe

Zucchini Carrot Bread — 🥕💚🧡🎉 This is a fast, EASY, one bowl, no-mixer recipe for the BEST zucchini carrot bread! It’s super soft, moist, and tastes so good you’ll forget it’s on the healthier side! If you’re trying to take advantage of an abundance of summertime zucchini or just have a craving a fresh and warm quick bread, this one is PERFECT! As a bonus: even picky eaters don’t seem to notice the zucchini! 😉

I loved this moist zucchini carrot bread recipe so much. It’s so soft, tender, uber-moist, dense enough to be satisfying, but still light.

It’s just sweet enough to taste like a dessert and not like you’re eating vegetables. But you are, so feel free to have seconds.

I adapted my Carrot Apple Bread recipe and it’s an easy, no mixer recipe that goes from bowl to oven in minutes.

Baking with carrots and zucchini not only adds chewy texture, but so much moisture is imparted that it’s impossible to have a dry loaf.

The zucchini carrot bread was so flavorful and moist that I didn’t even need butter. Although a browned butter or cream cheese glaze can never hurt!

Zucchini Carrot Bread — Fast, easy, one bowl, no mixer!! Super soft, moist, and tastes so good you'll forget it's on the healthier side!!

Zucchini Carrot Bread Ingredients

To make this fun spin on traditional homemade zucchini bread, you’ll need:

Egg
Light brown sugar
Coconut oil
Granulated sugar
Sour cream
Vanilla extract
Cinnamon
All-purpose flour
Baking soda
Baking powder
Salt
Grated carrots
Grated zucchini
Walnuts, raisins, etc. (optional)

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Zucchini Carrot Bread

Stir together the sugars, cinnamon, and wet ingredients.
Mix in the dry ingredients.
Fold in the grated carrots and zucchini, then pour the batter into a greased 9×5-inch loaf pan.
Bake until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

Storage Instructions

Room temp: Store airtight at room temperature for up to 7 days.

In the fridge: You can store the bread in the fridge, although I don’t prefer it that way. I like my quick breads kept at room temp.

In the freezer: Store in a freezer bag for up to 4 months. Thaw on the counter when ready to eat.

Recipe FAQs

What kind of coconut oil should I Use?

I used liquid-state coconut oil so there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer it.

Can the coconut oil be substituted?

Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.

What’s the best way to grate zucchini and carrots?

I grated the carrots and zucchini by hand using the coarsest blade on a box grater. It only takes a few minutes and I’d spend much more time washing food processor parts than doing it the old-fashioned way.

Can I add mix-ins like raisins or nuts?

I omitted the usual carrot cake mix-ins, but you’re welcome to add chopped walnuts and/or raisins if desired.

How will I know when my bread is done baking?

Bake the bread until the top is set and golden in color, and a toothpick inserted in the middle comes out clean. Zucchini is a very moisture-logged ingredient and baking time can vary dramatically based on just how wet yours is. Don’t be afraid to bake longer than my estimate, if necessary. Carrots are also moist, so there’s that aspect too.

Note that you may need to tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark to prevent top and sides of the bread from becoming overly browned before center cooks through.

If I take out the bread too early, can I pop it back into the oven?

Short answer: NO. Make sure the bread is completely done before you remove it from the oven. You can’t re-bake bread that you decide 15 or 20 minutes later (that falls as it’s cooling) that you want to pop it back into the oven. This never works, the bread will never set up correctly, and it’s also dangerous because the eggs were never fully cooked so from a food safety perspective, you need to toss it, sadly. Be sure when you take it out of the oven that it’s actually done.

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Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note – Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.
In a large bowl, add the the egg, brown sugar, oil, sugar, sour cream, vanilla, cinnamon, and whisk to combine.
Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
Add the carrots, zucchini, optional walnuts or raisins, and fold gently to combine.
Turn batter out into the prepared pan (it’s quite thick, this is what you want), smoothing the top lightly with a spatula.
Bake for about 52 to 58 minutes (I baked 54 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with or glaze with

Baking Tips – Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of carrots, zucchini, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided. Zucchini is a very WET ingredient, some wetter and moister than others, and baking time can be impacted by how much moisture seeps out so bake until it’s done. Don’t ever take a bread out of the oven, realize 20 minutes later it wasn’t quite done, and then try to put it back in and bake it again. This never works and you need to toss it since it is/was still raw and will never bake correctly.
Storage – Bread will keep airtight at room temperature for up to 5-7 days or in the freezer for up to 4 months. It’s not necessary to store it in the fridge, although you can, noting that it will be more prone to drying out.
Adapted from Carrot Apple Bread

Serving: 1, Calories: 172kcal, Carbohydrates: 22g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 16mg, Sodium: 87mg, Fiber: 1g, Sugar: 13g

Nutrition information is automatically calculated, so should only be used as an approximation.

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