Ultra-Moist Spiced Zucchini Carrot Bread with Walnuts
Garden-fresh grated zucchini and sweet carrots baked into an aromatic quick loaf scented with cinnamon, nutmeg, and crunchy toasted walnuts.
- Natural moisture: Grated zucchini and carrots keep the crumb tender without requiring cups of butter.
- Warm baking spices: Cinnamon, nutmeg, and pure vanilla create an irresistible bakery aroma.
- Freezes beautifully: Bake two loaves and stash one in the freezer for autumn mornings.
Gardeners know the midsummer struggle: one day you have two small zucchinis, and the next you have twenty gigantic ones. This recipe was born to put that abundance to delicious use.
Unlike some recipes that instruct you to squeeze every drop of liquid from the zucchini, here we gently blot it with a towel so its natural sugars and moisture bake directly into the loaf.
Ultra-Moist Spiced Zucchini Carrot Bread with Walnuts
When garden zucchini and sweet farm carrots are overflowing in mid-July, there is no better celebration than this moist, cinnamon-fragrant quick bread. The moisture from the grated vegetables creates an exceptionally tender crumb that stays soft for days on your countertop.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp baking soda & 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 2 large eggs, room temperature
- 1/2 cup granulated sugar & 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil or melted coconut oil
- 1 tsp pure vanilla extract
- 1 cup grated zucchini (gently blotted)
- 1 cup grated carrots
- 1/2 cup chopped toasted walnuts or pecans
Directions
Prep Oven & Loaf Pan
Preheat oven to 350°F (175°C). Grease an 8 1/2 x 4 1/2-inch loaf pan and line with parchment paper leaving an overhang on sides for easy lifting.
Whisk Dry & Wet Ingredients
In a medium bowl, whisk flour, cinnamon, nutmeg, baking soda, baking powder, and salt. In a large bowl, whisk eggs, both sugars, oil, and vanilla until smooth and glossy.
Fold in Vegetables & Nuts
Stir dry ingredients into wet mixture just until combined (do not overmix). Gently fold in grated zucchini, carrots, and chopped walnuts.
Bake until Golden
Pour batter into prepared pan. Bake for 55 to 65 minutes until a toothpick inserted into center comes out clean. Cool in pan 15 minutes, then lift to wire rack to cool completely.
💡 CHEF'S PRO TIPS
- Toast walnuts in a dry skillet for 3 minutes before folding into batter to enhance their rich buttery crunch.
- Let the bread cool completely before slicing with a serrated knife for clean, intact slices.
Nutrition Facts
Per ServingCommunity Reviews & Ratings
1 cooks have shared their thoughts on this recipe
The best zucchini bread I've ever baked. The carrots add wonderful sweetness and color. Will make this every summer!