Zucchini Carrot Bread (One-Bowl)
- By Amy Dong
- Updated Aug. 26, 2024
This One-Bowl Zucchini Carrot Bread is a healthy, quick bread that’s moist and flavorful. You’ll get two delicious loaves of tender, ultra-satisfying bread, perfect for breakfast, snack, or dessert.
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Why This Recipe Stands Out
We all know that if we can get our kids to eat anything with vegetables, it’s a total win. And this Zucchini Carrot Bread is one of those wins. Here’s why:
- One-Bowl, Less Mess: We’re all about easy cleanup, and that’s just what you’ll get with this one-bowl recipe like our One Bowl Easy Apple Cake.
- Kids Devour This: This bread is so delicious that the kids won’t even realize they’re eating veggies!
- Healthy Ingredients: This Zucchini Carrot Bread is baked with olive oil and applesauce, like this Pumpkin Chocolate Chip Bread. It’s one of our top must-eat, healthy, quick-bread recipes.
- Cream Cheese Frosting: Is there anything better than a warm slice of quick bread? Yes, a warm slice of quick bread with cream cheese frosting.
- It’s a Great Snack: We love this bread as a snack, but it’s also perfect for breakfast or dessert. It’s one of the best back-to-school recipes!
Key Recipe Ingredients
- White Whole Wheat Flour – We use white whole wheat flour, which is whole wheat flour that is milder and lighter tasting than regular whole wheat.
- Olive Oil – I often use extra-virgin olive oil in my baking, and it doesn’t taste impart any olive flavor at all. You can also use coconut oil, vegetable oil, or canola oil.
- Grated Zucchini and Carrot – These are the stars of our recipe, adding moisture, natural sweetness, and a dose of veggies to the bread. Make sure to grate them finely for the best texture.
Substitutions And Variations
Here are our favorite substitutions and variations:
- Flour: This recipe calls for white whole wheat flour, but you can use half all-purpose flour and half whole wheat flour instead. If you are gluten-free, you can use a 1:1 gluten-free flour blend.
- Nuts: Try adding hopped walnuts or pecans would be delicious in this zucchini carrot bread. Or try using them in this Apple Fritter with Streusel Topping.
- Omit the Frosting: You could forgo the crazy-good cream cheese drizzle and take this bread from healthy-ish to legit healthy.
Step-By-Step Recipe Instructions
- Preheat oven to 350F and grease two 9×5 inch loaf pans.
- In a large bowl, whisk together dry ingredients and sugar. Make a well in the center and add eggs.
- Beat the eggs lightly and add vanilla, oil, and applesauce. Stir well.
- Stir in the zucchini and carrots. Transfer the thick batter to the greased loaf pans. Bake for 35-45 minutes.
- Combine butter, cream cheese, and vanilla and beat well. Gradually add sugar while beating to make the cream cheese frosting.
- Transfer frosting into a Ziploc plastic baggie, press out the air, and seal. Snip a tiny hole in the corner and drizzle frosting over cooled bread.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our favorite prep ahead tips and strategies:
- Grate Zucchini and Carrot: You can grate the zucchini and carrot ahead of time. Store them in separate airtight containers in the fridge for up to 2 days. This is a great way to get a head start on the recipe and streamline the baking process.
- Make the Cream Cheese Frosting: The cream cheese frosting can be made in advance. Store it in an airtight container in the fridge for up to 5 days. When ready to use it, let it sit at room temperature to soften slightly before frosting the bread.
Commonly Asked Questions
Why is my zucchini carrot bread dense and heavy?
If your zucchini carrot bread is dense and heavy, it could be due to overmixing. Once you add the flour, mix until just combined. Overmixing can lead to gluten development, resulting in a denser loaf.
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can use all-purpose flour instead of whole wheat flour. The texture and flavor will differ slightly, but it will still yield a delicious zucchini carrot bread.
How long does zucchini carrot bread keep?
Zucchini carrot bread can be kept at room temperature for up to 2 days and in the fridge for up to a week.
Can I freeze this zucchini carrot bread?
If you want to store it longer, you can freeze it for up to 3 months. Just make sure to wrap it tightly to maintain its freshness.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Zucchini Carrot Bread (One-Bowl)
This One-Bowl Zucchini Carrot Bread comes together easily, as all ingredients are stirred together in one bowl. This makes two gorgeous, healthy-ish, and scrumptious loaves. Perfect for breakfast, snack, or dessert.
Ingredients
- 3 cups white whole wheat, see notes
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp table salt
- 2 tsp ground cinnamon
- 1 tsp ginger
- 1 tsp ground nutmeg
- 1 ½ cups sugar
- 3 large eggs
- 2 tsp vanilla extract
- ½ cup olive oil
- ½ cup applesauce
- 2 cups zucchini, grated, lightly packed
- 2 cups carrot, grated, lightly packed
Optional Cream Cheese Frosting
- ½ cups softened butter
- 16 oz softened cream cheese
- 1 tsp vanilla extract
- 1 lb powdered sugar
Instructions
- Preheat oven to 350F, with rack on lower middle position. Grease two 9×5 loaf pans and set aside.
- In a large bowl, gently whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until incorporated. Add the sugar and whisk to combine.
- Make a well in the center and add the eggs into the well; lightly beat eggs. Add vanilla, oil, and applesauce to the bowl. Whisk/stir to combine ingredients well (batter will be very thick, which is fine.)
- Stir in the zucchini and carrots, using a wooden spatula to fully incorporate the batter.
- Use rubber spatula to transfer batter evenly into your two greased loaf pans. Bake about 35-45 minutes or until a toothpick inserted in center of loaves comes out with a few tender crumbs attached.
- Let finished loaves cool completely in pans set on a wire rack at room temp. Once cool, run a thin knife around edges of pan and release the loaves onto serving plates or cutting board.
- Make Cream Cheese FrostingCombine butter, cream cheese, and vanilla. Beat well. Add sugar gradually and beat well. If too thick, add small amount of milk. If too thin, add small amounts of sugar until desired consistency is reached. Frosting naturally thickens and firms up as it sits. Transfer frosting into a Ziploc plastic baggie, press out the air, and seal. Snip a tiny hole in the corner and drizzle frosting over cooled bread.
Notes
- You can also use half wheat/half all-purpose, or you can opt for 100% all-purpose flour.
- For a finer texture in your finished loaves, finely grate the veggies. If you prefer a bold pop of orange and green in your baked bread, go with coarsely grated. It doesn’t affect the flavor, whichever grate size you use. It’s mostly an aesthetic choice.
- Note that actual bake time varies, depending on your oven, so check every 5 minutes or so.
- Add 1 cup of chopped pecans or walnuts into the batter and/or topping, if desired.
- This bread keeps well when sealed air-tight at moderate room temperature for a few days.
- This zucchini carrot bread is delicious on its own, but if you want to take it to the next level, try adding a cream cheese frosting. It’s a classic pairing that never disappoints.
Nutrition (per serving)
Calories: 236kcal | Carbohydrates: 38.2g | Protein: 4.4g | Fat: 8.6g | Saturated Fat: 1.4g | Cholesterol: 34.9mg | Sodium: 177.2mg | Fiber: 3.2g | Sugar: 20.4g
More to Cook And Eat
- Chocolate Zucchini Cupcakes – These Chocolate Zucchini Cupcakes are super moist, fluffy, and richly chocolaty. The velvety ganache frosting is heavenly!
- Moist Lemon Zucchini Bread – The perfect balance of whole, nutritious ingredients create the ultimate lemon zucchini bread. Enjoy it any time of day.
- Best Carrot Cake with Cream Cheese Frosting – The cake is supremely tender, moist, and rich flavor. The frosting is creamy, smooth, and decadent. It’s even better the next day.
- Chocolate Chip Zucchini Bread – This Chocolate Chip Zucchini Bread is healthy with plenty of zucchini, whole grains, and coconut oil instead of butter. It’s decadently moist and utterly satisfying for breakfast or dessert.