My Farmhouse Carrot Zucchini Bread
This carrot zucchini bread is so moist it barely holds together — in the best way. One bowl, 15 minutes of work, and the most forgiving quick bread you will make all summer. The secret is squeezing the zucchini dry and adding a touch of applesauce for tenderness. Your kitchen will smell like cinnamon and brown sugar.
Equipment
- Box grater or food processor with shredding disc
- Large Mixing Bowl
- Whisk
- Rubber spatula
- 9x5-inch loaf pan
- Parchment Paper
- Clean kitchen towel or paper towels
Ingredients
Vegetables
- 1 cup grated zucchini (from 1 medium zucchini), squeezed dry
- 1/2 cup grated carrot (from about 2 medium carrots)
Dry Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg, freshly grated if possible
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Wet Ingredients
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/3 cup vegetable oil (or other neutral oil)
- 1/4 cup unsweetened applesauce
- 2 large eggs, room temperature preferred
- 1 teaspoon vanilla extract, pure
Optional
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper, leaving overhang on the long sides for easy removal.
- Grate the zucchini and carrots using the large holes of a box grater. Place the grated zucchini in a colander, sprinkle with a pinch of salt, and let it sit for 5 minutes. Then transfer to a clean kitchen towel or paper towels and squeeze out as much liquid as possible. This step is non-negotiable — it prevents a soggy loaf.
- In a large bowl, whisk together the flour, cinnamon, nutmeg, salt, baking soda, and baking powder.
- In a separate bowl (or the same bowl if you push the dry ingredients aside), whisk together the brown sugar, granulated sugar, oil, applesauce, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined. A few streaks of flour are fine — overmixing makes the bread tough. Fold in the grated carrots, squeezed zucchini, and nuts if using.
- Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when gently pressed. If browning too quickly around 40 minutes, tent loosely with foil.
- Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Resist slicing warm — it sets as it cools and will hold together much better.
Notes
Chef's Tips from Heidi:
Squeeze the zucchini thoroughly. Even when you think you have enough, squeeze a little more. That green liquid is the enemy of a good crumb. I learned this after three soggy loaves.
Measure flour correctly. Spoon it into the measuring cup and level off — never scoop directly from the bag, or you will get too much flour and a dry, dense loaf.
For a higher dome, let the batter rest in the fridge for 20–30 minutes before baking. The cold edges set faster, forcing the center to rise more.
Storage: Wrap tightly and store at room temperature for 3–4 days, or refrigerate for up to a week. This bread freezes beautifully: wrap whole loaf or slices in plastic wrap then foil for up to 3 months. Thaw overnight on the counter or reheat slices in the toaster.
Adaptations: This recipe is naturally dairy-free. For nut-free, skip the walnuts or add chocolate chips. For gluten-free, use a 1:1 GF all-purpose flour blend and add an extra tablespoon of applesauce.