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Spiced Zucchini Carrot Bread

Spiced zucchini carrot bread is a moist American quick bread loaf with flecks of orange carrot and green zucchini through every slice. Warm spices (cinnamon, ginger, nutmeg, and allspice) plus grated vegetables give a golden, tender crumb—ideal as a spiced loaf for breakfast.
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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
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 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
Wet ingredients
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
Vegetables and mix-ins
  • 0.75 cup zucchini, grated and squeezed dry
  • 0.75 cup carrots, finely grated
  • 0.5 cup walnuts or raisins (optional)

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the pan and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Set the pan aside so the oven comes fully up to temperature.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice together until evenly combined.
Mix the wet ingredients
  1. Beat brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth.
Add the vegetables
  1. Stir in grated zucchini and finely grated carrots until the batter looks speckled throughout.
Combine and bake
  1. Fold dry ingredients into wet just until combined; fold in walnuts or raisins if using, stopping as soon as no dry streaks remain.
  2. Pour batter into the greased loaf pan.
  3. Bake at 350°F for 55–65 minutes, until a toothpick comes out clean and the top is golden with a set center.
Cool and slice
  1. Cool for 15 minutes before slicing so the loaf holds together and the crumb finishes setting.

Notes

Pro tip: squeeze the grated zucchini very dry to prevent a soggy loaf and keep the crumb tender. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months. For a lower-sugar option, replace the brown sugar with an equal amount of your preferred brown sugar substitute or use half the amount plus extra cinnamon for warmth.