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Spiced Zucchini Carrot Bread

Spiced zucchini carrot bread made as a moist, golden quick bread with orange carrot and green zucchini flecks in every slice. Warm spices like cinnamon, ginger, and nutmeg create an aromatic loaf that stays tender after cooling.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

Spiced zucchini carrot bread
  • 1.5 cup all-purpose flour Measure level for best rise.
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.25 cup Greek yogurt Use plain Greek yogurt for tang and moisture.
  • 1 tsp vanilla extract
  • 0.75 cup zucchini, grated and squeezed dry Squeeze well so the loaf bakes up tender, not soggy.
  • 0.75 cup carrots, finely grated
  • 0.5 cup walnuts or raisins (optional) Choose one; omit for a nut-free loaf.

Equipment

  • 1 sheet pan

Method
 

Bake the loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan for easy release.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice together until evenly combined (dry mix should look uniform in color).
  3. Beat brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth and glossy.
  4. Stir in grated and squeezed-dry zucchini and finely grated carrots so the batter is speckled throughout.
  5. Fold the dry ingredients into the wet ingredients just until no dry streaks remain, then fold in walnuts or raisins if using (batter should be thick and slightly lumpy).
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake at 350°F for 55–65 minutes until a toothpick in the center comes out clean and the top is golden (look for a springy center and no wet batter on the toothpick).
  8. Cool for 15 minutes before slicing so the loaf sets and holds together when cut.

Notes

Pro tip: squeeze the grated zucchini very well—this keeps the crumb moist but prevents a watery center. Store covered at room temperature for up to 2 days or refrigerate up to 5 days; freeze sliced bread up to 2 months. For a lighter option, swap vegetable oil for an equal amount of unsweetened applesauce.