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Spiced Zucchini Carrot Bread

Spiced zucchini carrot bread with warm cinnamon-ginger spice and flecks of grated carrot and squeezed zucchini in every moist slice. This vegetable quick bread bakes into a golden loaf with a tender crumb and optional walnuts or raisins.
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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 and preheat
  1. Preheat the oven to 350°F, then grease a 9x5 loaf pan so the bread releases cleanly after baking.
  2. Set up an even mixing flow by organizing your dry spices and baking ingredients within reach before you start whisking.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice together until evenly speckled.
Mix wet ingredients
  1. Beat brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth and glossy.
Combine batter
  1. Stir the grated zucchini and finely grated carrots into the wet mixture so the vegetables distribute throughout the batter.
  2. Fold the dry ingredients into the wet just until combined, stopping as soon as no flour pockets remain.
  3. Fold in walnuts or raisins if using so the add-ins are evenly spread without overmixing.
Bake
  1. Pour the batter into the greased 9x5 loaf pan, then bake at 350°F for 55–65 minutes until a toothpick comes out clean and the top is golden.
  2. Keep the loaf in the oven only until it reaches the toothpick-clean stage to preserve a moist crumb.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so the crumb sets and the speckles stay intact across slices.

Notes

Pro tip: squeeze the grated zucchini well before mixing—this controls moisture so the loaf bakes through at 55–65 minutes without turning gummy. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days; for best texture, warm slices briefly. Freeze baked bread (whole or sliced) for up to 2 months, thaw overnight in the fridge. If you want a lower-sugar option, replace the packed brown sugar with a 1:1 brown sugar substitute by weight and expect a slightly darker, softer crumb.