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–+ servings

Best Carrot Zucchini Bread Recipe

This easy, one-bowl carrot zucchini bread is super moist and tender, a healthy-ish treat that even picky eaters love.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 1
Course: Bread, Breakfast, Quick Meals
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1 large egg
  • 1/2 cup light brown sugar packed
  • 1/3 cup coconut oil melted and cooled
  • 1/4 cup granulated sugar
  • 1/4 cup sour cream full-fat preferred
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 2 teaspoons ground cinnamon
  • 1 cup all-purpose flour spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt optional, but recommended
Add-Ins
  • 1 cup grated carrots about 2 medium carrots
  • 1 cup grated zucchini from 1 medium zucchini, gently squeezed of excess moisture
  • 1/2 cup walnuts chopped, optional

Method
 

Preparation
  1. Preheat your oven to 350°F. Spray a 9x5-inch loaf pan with floured baking spray, or grease and flour it thoroughly; set aside.
Mix Batter
  1. In a large bowl, combine the egg, brown sugar, melted coconut oil, granulated sugar, sour cream, and vanilla extract. Whisk until smooth and well blended.
  2. Add the cinnamon, flour, baking powder, baking soda, and salt (if using). Fold gently with a rubber spatula or stir slowly with a spoon just until the flour disappears—do not overmix.
  3. Add the grated carrots, grated zucchini, and walnuts (if using). Fold gently until evenly distributed. The batter will be thick, which is exactly what you want.
Bake
  1. Transfer the batter to the prepared loaf pan, spreading it evenly and smoothing the top lightly with the spatula.
  2. Bake for 52 to 58 minutes, or until the top is golden brown, the center feels set, and a toothpick inserted in the middle comes out clean or with a few moist crumbs (no raw batter). Start checking around 50 minutes. If the top is browning too quickly, tent the pan loosely with aluminum foil after about 35 minutes.
  3. Let the bread cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely before slicing and serving.

Nutrition

Calories: 210kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 25mgSodium: 140mgFiber: 2gSugar: 16g

Notes

Baking time can vary depending on the moisture content of your zucchini and carrots, so rely on the toothpick test rather than the clock. To prevent a gummy texture, gently squeeze the grated zucchini in a clean kitchen towel to remove some liquid before adding it to the batter. For a dairy-free version, swap the sour cream with plain Greek yogurt or a vegan alternative. Store the bread tightly wrapped at room temperature for up to 5 days, or freeze it for up to 4 months. This loaf is delicious plain, but you can drizzle it with a simple powdered sugar glaze for extra sweetness.

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