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Spiced Zucchini Carrot Bread

Spiced zucchini carrot bread is a warmly spiced vegetable quick bread loaf with orange carrot and green zucchini flecks through a golden, moist crumb. Bake it in a 9x5 pan until the top is set and a toothpick comes out clean, then slice for a tender slice-ready loaf.
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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: 320
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, packed
  • 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, grated and squeezed dry
  • 0.75 cup zucchini grated and squeezed dry
carrots, finely grated
  • 0.75 cup carrots finely grated
walnuts or raisins (optional)
  • 0.5 cup walnuts or raisins optional

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the loaf pan and dry mix
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice together until evenly combined.
Mix wet ingredients
  1. Beat brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth.
Combine and bake
  1. Stir in grated zucchini and grated carrots, mixing until distributed throughout the batter.
  2. Fold the dry ingredients into the wet just until combined; fold in walnuts or raisins if using.
  3. Pour the batter into the loaf pan and bake for 55–65 minutes at 350°F, until a toothpick comes out clean and the top is golden.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so the crumb sets and stays tender.

Notes

For the most moist texture, squeeze the grated zucchini dry before mixing so the loaf bakes up without excess moisture. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days; freeze sliced portions for up to 2 months. If you want it lower-fat, use nonfat or low-fat Greek yogurt (keep the zucchini squeezed dry for best results).