There’s nothing quite like a cozy, homemade loaf of Spiced Zucchini Carrot Bread to make your kitchen smell like comfort, warmth, and anticipation. Each slice is brimming with tender shreds of zucchini and carrot—so you get both moisture and natural sweetness—while a trio of warming spices weaves through every bite. This recipe is a wonderful way to sneak veggies into your breakfast or snack routine, and it’s so simple to whip up you’ll want to make it all year long!

Spiced Zucchini Carrot Bread Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how everyday pantry ingredients transform into something extraordinary in this Spiced Zucchini Carrot Bread. Each component plays its own special role in creating that perfect crumb, irresistible flavor, and just the right hint of spice.

All-purpose flour: Provides the foundation for a sturdy yet tender loaf—don’t substitute for cake flour, as you need a bit of structure here.
Baking powder & Baking soda: The secret duo for a light, beautifully risen bread with just the right density.
Ground cinnamon: Adds a classic, aromatic warmth that’s signature to this spiced loaf.
Ground nutmeg: Offers a subtle depth and hints of sweetness that tie the flavors together.
Ground ginger: Introduces a little zing and an earthy undertone for added complexity.
Salt: Balances all the sweet notes and helps enhance the spices’ flavors.
Eggs: Bind everything together and give the bread its lovely, rich texture.
Vegetable oil: Keeps the loaf moist and tender, even days after baking—swap with another neutral oil if you prefer.
Granulated sugar: Sweetens and lightens the batter without overpowering the veggies.
Brown sugar: Brings moisture and a hint of caramel flavor that makes the crumb extra delicious.
Vanilla extract: Rounds out the flavors, adding a mellow, fragrant touch.
Shredded zucchini: Adds moisture, subtle flavor, and a bit of green flecked goodness—make sure to squeeze out that extra water!
Shredded carrot: Gives gorgeous color and natural sweetness that pairs perfectly with the spices.
Chopped walnuts or pecans (optional): Lend a delightful crunch and a little earthy richness for those who love nuts in their bread.

How to Make Spiced Zucchini Carrot Bread

Step 1: Prep Your Pan and Oven

The first order of business is to set yourself up for baking success. Preheat your oven to 350°F (175°C), and either grease and flour a 9×5-inch loaf pan or line it with parchment paper. This not only ensures an easy release (no sad, stuck bread here!) but also helps your loaf keep its lovely shape.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together your flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This step guarantees the leaveners and spices are well distributed throughout your Spiced Zucchini Carrot Bread, so every slice will have balanced flavor and texture.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, whisk your eggs, vegetable oil, both sugars, and vanilla extract until everything is smooth and slightly thickened. This base gives the bread its sweetness and ensures moisture in every bite.

Step 4: Add the Zucchini and Carrot

Stir your grated zucchini (with the excess moisture thoroughly squeezed out) and carrot into the wet mixture. These vegetables are the stars of the show—adding color, subtle flavor, and a wonderfully soft crumb to your Spiced Zucchini Carrot Bread.

Step 5: Combine Wet and Dry, Then Add Nuts

Gently stir the dry ingredients into the wet until just combined—no need to overmix, as that can make the loaf tough. If you’re a nut lover, fold in your chopped walnuts or pecans now for extra flavor and crunch. Every bite becomes more interesting this way!

Step 6: Fill the Pan and Bake

Pour the batter into your prepared loaf pan and smooth the top for even baking. Slide it into the oven and bake for 50 to 60 minutes. You’ll know your loaf is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 7: Cool and Enjoy

Let the loaf cool in the pan for about 10 minutes to set up, then carefully transfer it to a wire rack to cool completely. This patience pays off—slicing too soon can make the bread crumbly, so give it a little time. Then, you’re ready for that first angelic, spiced bite!

How to Serve Spiced Zucchini Carrot Bread

Garnishes

A simple dusting of powdered sugar always looks beautiful, but you can also drizzle a vanilla or cream cheese glaze for extra decadence. For a rustic finish, sprinkle a handful of chopped toasted nuts on top—this adds great texture and visual appeal.

Side Dishes

Spiced Zucchini Carrot Bread is lovely alongside a mug of coffee or tea for breakfast, and it pairs especially well with fresh seasonal fruit or a tangy yogurt bowl. If you’re hosting brunch, offer it with scrambled eggs or a light fruit salad for a touch of balance.

Creative Ways to Present

Try slicing your Spiced Zucchini Carrot Bread thickly, toasting it, and spreading with creamy butter, nut butter, or a dollop of orange marmalade. For special occasions, cube and layer it in mini parfaits with whipped cream and berries—the flavors really shine this way!

Make Ahead and Storage

Storing Leftovers

Once your loaf has cooled completely, wrap it tightly in plastic wrap or store it in an airtight container to keep it fresh. At room temperature, it’ll stay moist and tender for up to three days—but it’s so tasty, leftovers might be wishful thinking!

Freezing

Spiced Zucchini Carrot Bread freezes beautifully. Wrap the whole loaf or individual slices first in plastic wrap, then in a layer of aluminum foil. Pop them into a freezer bag, and your bread will keep its flavor and texture for up to three months. Perfect for meal prep or surprise guests!

Reheating

When you’re ready for a slice, thaw it at room temperature or gently warm it in the microwave for about 15 seconds. Toasting slices in a skillet or toaster oven brings back that just-baked flavor and aroma, making it taste even better the next day!

FAQs

Can I make Spiced Zucchini Carrot Bread gluten-free?

Absolutely! Just swap the all-purpose flour for your favorite gluten-free baking blend (look for one that substitutes cup-for-cup with regular flour). Keep in mind the final texture may vary slightly, but the loaf will still be flavorful and satisfying.

Do I have to peel the zucchini and carrots?

No need! Leaving the skins on adds extra color, nutrients, and fiber. Just be sure to wash them well before shredding, and you’ll get a beautiful confetti look in every slice of your bread.

Can I add other mix-ins to the Spiced Zucchini Carrot Bread?

Definitely. Feel free to stir in ½ cup of raisins, dried cranberries, or even chocolate chips for a little twist. Crushed pineapple is also a delicious addition (just remember to drain it well and reduce the oil slightly).

Why do I need to squeeze moisture from the zucchini?

Zucchini is packed with water, which can make your bread too soggy if you’re not careful. Give it a good squeeze—use a clean kitchen towel or cheesecloth—to make sure your Spiced Zucchini Carrot Bread bakes up perfectly fluffy, not wet.

What’s the best way to prevent my loaf from sticking to the pan?

Greasing and flouring your loaf pan or lining it with parchment paper works wonders. It ensures your bread pops right out after baking, keeping that gorgeous golden crust intact and making cleanup a breeze.

Final Thoughts

I can’t recommend this Spiced Zucchini Carrot Bread enough—once you try it, you’ll wonder how your baking repertoire ever got along without it! It’s a joyful, veggie-packed loaf that feels right at home at breakfast, snack time, or anytime you crave a treat. Go ahead, grab your grater and make your kitchen smell magic!

Spiced Zucchini Carrot Bread Recipe

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4.6 from 23 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

This Spiced Zucchini Carrot Bread is a delightful combination of warm spices, moist zucchini, sweet carrots, and crunchy nuts. Perfect for breakfast or as a snack, this flavorful quick bread is easy to make and freezes well for future enjoyment.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon salt

Wet Ingredients:

2 large eggs
½ cup vegetable oil
½ cup granulated sugar
½ cup brown sugar (packed)
2 teaspoons pure vanilla extract

Mix-Ins:

1 cup shredded zucchini (excess moisture squeezed out)
1 cup shredded carrot
½ cup chopped walnuts or pecans (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
Prepare dry ingredients: In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Mix wet ingredients: In a large bowl, whisk eggs, vegetable oil, granulated sugar, brown sugar, and vanilla. Add zucchini and carrot.
Combine ingredients: Gently fold in the dry ingredients until just combined. Add nuts if desired.
Bake: Pour batter into the pan and bake for 50-60 minutes until a toothpick comes out clean.
Cool and serve: Allow the bread to cool before slicing and serving.

Notes

For added moisture and flavor, consider adding ½ cup drained crushed pineapple to the batter.
This bread freezes well; wrap tightly for up to 3 months of storage.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread, Breakfast, Snack
Method: Baking
Cuisine: American