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Spiced Zucchini Carrot Bread

Spiced zucchini carrot bread makes a moist, warmly spiced loaf with orange carrot and green zucchini specks through every slice. This vegetable quick bread bakes until golden and stays tender with a simple grated-and-squeezed prep.
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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: 300
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep the loaf pan and oven
  1. Preheat oven to 350°F and grease a 9x5 loaf pan so the bread releases cleanly.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice together until evenly combined.
Mix the wet ingredients
  1. Beat brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth and glossy.
Add zucchini and carrots
  1. Stir zucchini and carrots into the wet mixture so the batter looks speckled throughout.
Combine and add optional mix-ins
  1. Fold dry ingredients into wet until just combined, stopping as soon as no dry streaks remain.
  2. Fold in walnuts or raisins if using, distributing them evenly without overmixing.
Bake
  1. Pour batter into the loaf pan and bake at 350°F for 55–65 minutes until a toothpick comes out clean and the top is golden.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so it sets and stays moist without crumbling.

Notes

For the best texture, squeeze grated zucchini until fairly dry to prevent a gummy center. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months (thaw overnight in the fridge). If you prefer a lighter fat option, replace the vegetable oil with an equal amount of unsweetened applesauce—your loaf will be slightly softer but still spiced and tender.