If you are looking for a spectacular way to mix up your baking routine, this Spiced Zucchini Carrot Bread is an absolute must-try. Combining shredded zucchini and carrots with a perfect blend of cinnamon and nutmeg, this quick bread turns out incredibly tender, aromatic, and full of cozy flavor. Bright notes from a hint of orange zest contrast beautifully with the rich brown sugar and oil base, while chopped walnuts and dried cranberries offer a sweet and crunchy finish.
This versatile recipe makes one large, gorgeous loaf that serves as an excellent breakfast option, midday snack, or simple dessert. It is a wonderful alternative to traditional sweet breads, offering a balance of sweet and earthy tones that everyone in the house will love.
Why You’ll Love This Recipe
- Incredibly Moist Texture: The addition of fresh shredded vegetables ensures that the crumb stays perfectly tender and soft without ever becoming dense.
- Warm and Fragrant Spices: A robust blend of cinnamon and nutmeg fills your kitchen with a cozy aroma as it bakes.
- Fruity and Nutty Extras: Chopped walnuts and dried cranberries add wonderful textures and layers of flavor to every single slice.
- Muffin Friendly: You can easily adapt this batter to make convenient, portable muffins instead of a single traditional loaf.
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup coconut oil (softened or melted; vegetable or canola oil can also be used)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup shredded zucchini
- 1/2 cup shredded carrot
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- Zest of one orange
Step-by-Step Instructions
- Preheat and Prepare: Turn your oven on to 350°F. Coat a 9″ x 5″ x 3″ loaf pan with butter or cooking spray. Alternatively, if you prefer muffins, line a standard muffin tin with paper liners or spray it well.
- Whisk Dry Ingredients: In a large bowl, thoroughly stir together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this aside.
- Beat Wet Ingredients: In a separate bowl, mix the eggs, granulated sugar, brown sugar, oil, and vanilla extract until uniform.
- Combine: Pour the wet ingredients into the dry mixture. Stir together carefully; the batter will feel quite thick and heavy at first.
- Fold in Mix-Ins: Stir the shredded zucchini and carrots directly into the thick batter. As the moisture from the vegetables incorporates, the mixture will become significantly easier to stir. Gently fold in the chopped walnuts, dried cranberries, and fresh orange zest until distributed evenly.
- Bake: Transfer the completed batter into your prepared loaf pan. Bake for 50 to 60 minutes for a standard loaf, or 18 to 22 minutes if you chose to bake muffins. Check for doneness early by inserting a toothpick into the center; it should come out clean.
- Cool: Allow the bread to cool inside the pan for 10 to 15 minutes. Invert the pan carefully, turn the loaf out onto a wire cooling rack, and let it cool completely before slicing.
Expert Tips
- Don’t Squeeze Too Much: While removing giant puddles of water from zucchini is common, you want the natural moisture from the shredded zucchini and carrots to loosen up this specific heavy batter.
- Flour Leveling: Always spoon flour into your measuring cup and sweep off the top with a flat edge. Scooping directly out of the bag packs the flour and can result in a dry texture.
- Swap Options: Feel free to swap the coconut oil for an equal amount of canola or vegetable oil based on what is available in your pantry.
Variations
- Nut-Free Version: Simply omit the walnuts or swap them for pepitas or sunflower seeds if you need a nut-free treat.
- Vary the Dried Fruit: Swap the dried cranberries for raisins, chopped dried figs, or dates for a different type of chew.
- Warm Spice Additions: If you love an extra kick of spice, add a tiny pinch of ground ginger or allspice into the dry flour blend.
Storage and Reheating
Keep any remaining slices stored in an airtight container at room temperature for up to two days, or move it to the refrigerator to keep it fresh for up to five days. To freeze, wrap individual slices or the remaining half-loaf tightly in plastic wrap, drop it into a heavy-duty freezer bag, and store for up to three months. Thaw at room temperature or toast gently in a toaster oven.
Serving Suggestions
This sweet veggie loaf goes incredibly well with your first morning cup of coffee. If you happen to bake these as muffins instead, they make an amazing side next to a breakfast dish like a cottage cheese egg bake or a comforting sweet potato gumbo with cornbread muffins. For an afternoon snack, try a slice alongside a fresh fall fruit salad for thanksgiving or serve it warm with a generous smear of softened cream cheese.
FAQ
Can I use a box grater for the vegetables?
Yes, a standard box grater works perfectly for shredding both the zucchini and the carrots. Use the medium or fine holes so the pieces blend smoothly into the batter.
How do I know when the loaf is completely done?
Baking times can vary depending on your oven calibration. Insert a wooden toothpick straight into the middle of the loaf around the 50-minute mark; if it comes out clean or with just a few dry crumbs, your bread is finished.
Do I need to peel the zucchini before shredding?
No peeling necessary! The skin of the zucchini is very thin, tender, and adds gorgeous green flecks to the bread.
Best Moist Orange Zucchini Bread
Ingredients
- 3 cups flour
- 2 cups sugar
- 3/4 cup cooking oil
- 1 tbsp zest of one orange
- 4 oz fresh orange juice or 4 tsp orange extract
- 3 cups minced fresh zucchini drained of juice (2-3 small zucchini)
- 1 tsp baking powder
- 1 tsp baking soda
- 3 eggs
- 1 tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F and place the oven rack in the middle position.
- Rinse and cut zucchini into quarters, leaving the skin and seeds on. Process in a food processor for roughly 30 seconds until finely minced, then drain thoroughly to remove excess juice.
- In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground cloves, and salt. Set aside.
- In a separate large mixing bowl, beat together the sugar, cooking oil, orange zest, orange juice, and eggs.
- Gradually add the flour mixture one cup at a time, mixing on low speed. Fold in the minced fresh zucchini and scrape the sides and bottom of the bowl to combine well.
- Grease two 8″ x 4″ x 3″ loaf pans with cooking spray. Pour half of the batter into each pan.
- Bake at 350°F for 50-60 minutes, testing with a toothpick in the center to ensure it comes out clean.
- Allow the bread to rest for 30 minutes before slicing. Serve warm or cold.