There’s something cozy and almost nostalgic about the smell of spiced bread baking in the oven. A few years back, on a rainy afternoon with my kids playing quietly (a rare moment), I pulled together some leftover produce and pantry staples, and zucchini carrot bread happened. What came out of the oven was better than I expected—moist, warmly spiced, and full of flavor. It became an instant favorite in our house. This bread isn’t just a way to use up summer zucchini—it’s a treat you’ll crave year-round. And with toasted walnuts, cinnamon, and a soft crumb, it’s anything but ordinary.
The Comfort of Homemade Zucchini Carrot Bread
Fresh Ingredients, Familiar Warmth
One of the best things about zucchini carrot bread is how effortlessly it brings together texture, spice, and gentle sweetness. Grated zucchini and carrots add moisture and softness without overpowering the flavor. The zucchini melts into the batter, keeping the loaf tender, while the carrots offer a subtle sweetness and vibrant color that makes each slice look just as good as it tastes.
What I love most is that this recipe feels like a warm hug—especially when shared with family. Whether you’re making it on a lazy Sunday or baking ahead for the week, you’ll enjoy how inviting your kitchen smells as the spices mingle and the loaf rises.
Why Toasted Walnuts Make a Difference
Walnuts add the perfect crunch to zucchini carrot bread—but here’s a simple trick to make them shine: toast them first. A quick two-minute toast in a dry skillet brings out a richer, nuttier flavor that balances the sweetness of the bread beautifully. It’s a small step, but one that takes your loaf from good to irresistible.
You can swap in pecans if that’s what you have on hand, but either way, adding that toasty crunch brings contrast to the moist texture of the bread. The walnuts don’t just sit in the batter—they stand out in every bite.
Zucchini Carrot Bread
Ingredients
- 1 cup slightly heaping walnuts, chopped
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- ¾ cup avocado oil
- 1 cup slightly heaping grated zucchini
- 1 cup slightly heaping grated carrot
Instructions
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- Preheat the oven to 350°, and prepare a 9 by 5 inch loaf pan with parchment paper that slightly overhangs, and mist lightly with cooking spray.
- To toast your walnuts, place a skillet over medium-high heat, and add in the walnuts. Stir the nuts for about 2 minutes, or until they begin to become fragrant and slightly toasted. Spoon into a small bowl to hold and cool slightly.
- Next, whisk together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt in a bowl, and set these dry ingredients aside for a moment.
- In another larger bowl, add both the brown and granulated sugars, the eggs and the vanilla extract, and whisk for about 1 to 2 minutes, until very well blended and slightly thickened. Then, whisk in the avocado oil until incorporated.
- Add in the dry ingredients, and gently whisk those in until mostly blended. Next, add in the grated zucchini and carrot, as well as the walnuts, and switching to a rubber spatula, fold those in just until blended together and combined.
- Pour the batter into your prepared loaf pan, and bake the zucchini carrot bread for 1 hour and 10 minutes, or until a skewer inserted into the center of the bread comes out clean.
- Allow the zucchini carrot bread to cool in the pan for 5 to 10 minutes, then carefully lift it out using the overhanging parchment paper, and allow it to cool on a wire rack completely, or just until slightly warm.
- Slice the zucchini carrot bread into 9 slices, and enjoy.
Notes
Heart-healthy avocado oil: Lately, I’ve been using avocado oil in many of my baking recipes that require oil. It is a good fat, and much healthier than vegetable or canola oil. It’s also neutral in flavor (especially the “Chosen Foods” brand organic avocado oil, which is my favorite). I love that it provides a terrific texture for this zucchini carrot bread, with added benefits.
Toast your walnuts for added flavor: You can certainly skip the step of toasting the walnuts and leave them raw. But I like that bit of added “toasty” flavor and crunch that a quick, 2-minute toast in a dry skillet provides. You could also substitute pecans here, if desired.
How to store your zucchini carrot bread: This bread is deliciously moist, and stays fresh for several days after baking. I like to slice it and keep it under a cake dome (on a plate covered with a glass dome), or wrapped in plastic wrap. If you have leftovers that you’d like to freeze, wrap in plastic wrap and store in a freezer ziplock bag. You can thaw the zucchini carrot bread for an hour or so as needed. (But don’t try to refreeze once it has been thawed.) Calories: 340 Total Fat: 20g Saturated Fat: 2g Cholesterol: 55mg Sodium: 220mg Total Carbohydrates: 38g Dietary Fiber: 2g Sugars: 20g Protein: 5g
Baking Zucchini Carrot Bread the Right Way
Do You Need to Peel Zucchini First?
This is a question that comes up often—and the answer is no, you don’t have to peel zucchini before grating it for zucchini carrot bread. In fact, I recommend keeping the peel on. It softens during baking and adds both color and nutrients to the loaf. The specks of green from the skin also create a beautiful contrast with the orange carrot threads, giving your bread a rustic, homemade look.
Just give the zucchini a quick rinse and trim the ends. If you’re using a large zucchini with tough skin or noticeable seeds, feel free to scoop those out, but for medium ones, no need to fuss.
Why Drying Grated Zucchini Isn’t Always Necessary
Another common concern is whether or not to squeeze the liquid out of your grated zucchini before mixing it into the batter. In this recipe, there’s no need to dry it out. The balance of flour and eggs is designed to work with the natural moisture from the zucchini, creating that ultra-soft crumb that defines a good zucchini carrot bread.
However, if your zucchini feels especially watery—maybe it sat salted in a bowl for a while—then a gentle squeeze over a clean towel won’t hurt. Just don’t wring it dry. You want that moisture to work its magic in the oven, giving your loaf its tender bite and helping it stay fresh for days.
Let the vegetables shine in their natural state. This loaf isn’t just about flavor—it’s about texture, aroma, and that melt-in-your-mouth finish that makes zucchini carrot bread such a keeper.
Flavorful Additions and the Role of Oil
Choosing the Right Oil for Moisture and Texture
A standout loaf of zucchini carrot bread needs the right fat—and avocado oil hits the mark. It’s neutral in flavor, heart-healthy, and gives the bread a moist, light texture without tasting greasy. I started using avocado oil a while ago in my bakes, and it’s now my go-to—especially for quick breads like this one. It blends easily into the sugar and eggs, helping create that silky batter consistency that makes slicing the finished loaf so satisfying.
Other oils work too—grapeseed or even light olive oil—but I’ve found avocado oil gives a soft, tender result that stays fresh for days without drying out.
Building Flavor with Spices and Sweeteners
This zucchini carrot bread leans on a trio of warm spices: cinnamon, allspice, and a touch of nutmeg. They bring depth to each bite without overwhelming the natural sweetness of the vegetables. Cinnamon offers warmth, while nutmeg and allspice bring complexity, making the loaf feel cozy and familiar.
For sweeteners, brown sugar gives it a subtle molasses richness, while granulated sugar keeps things balanced and clean. The combination prevents the bread from turning overly sweet—it’s just right for breakfast, an afternoon snack, or even a midnight nibble (trust me, I’ve done it).
The spices and sugars do more than just flavor the bread—they help the top develop that slightly crisp, caramelized crust you want. So when you slice into it, you get that satisfying texture difference: crisp edge, soft center, crunchy nut.
Every element is doing its job—and doing it well. Zucchini carrot bread isn’t just about sneaking vegetables into dessert. It’s a well-balanced, crave-worthy treat that fits into any time of day.
How to Store, Serve, and Enjoy Zucchini Carrot Bread
Keeping Your Bread Fresh for Days
Zucchini carrot bread is the kind of bake that tastes even better the next day—if it lasts that long. Thanks to the moisture from the zucchini and carrots, it stays tender and flavorful for several days after baking. Once it’s fully cooled, I like to slice the loaf and keep it on a plate under a cake dome or wrapped snugly in plastic wrap. No need to refrigerate unless your kitchen is extra warm.
Have leftovers? You can freeze the slices. Wrap each piece in plastic wrap, place in a freezer bag, and label it. When you’re ready for a quick breakfast or snack, let it thaw at room temperature for an hour. Just don’t refreeze after thawing—this bread is best enjoyed once it’s returned to its soft, golden form.
Best Ways to Serve and Savor
A warm slice of zucchini carrot bread with a pat of butter is hard to beat. But it’s also great as-is, straight from the counter. For something extra cozy, toast a slice lightly and serve it with cream cheese or a drizzle of honey.
If you’re baking for a brunch spread, pair it with coffee or spiced tea. It’s also a lovely addition to lunchboxes, road trips, or after-school snacks. Kids love the soft texture and gentle sweetness—and it’s got enough veggies that you feel good about sharing it.
This bread is flexible, unfussy, and full of heart. That’s why it always earns a spot in my regular rotation.
FAQs
What nuts go best in zucchini bread?
Walnuts are classic—they toast beautifully and pair well with the spices. Pecans are a great substitute, offering a slightly sweeter, buttery crunch.
Can you use pecans instead of walnuts in zucchini bread?
Yes, pecans work perfectly. They’re softer than walnuts and bring a mellow flavor that blends nicely with the carrot and zucchini.
Do you have to peel zucchini before grating it for bread?
Nope! Leave the skin on. It softens during baking and adds color and nutrition without affecting the texture.
Do you have to dry zucchini before making bread?
Not for this recipe. The batter is designed to work with the moisture from freshly grated zucchini. Just avoid squeezing out all the water—it’s part of what makes the loaf so moist.
Conclusion
Zucchini carrot bread is simple, comforting, and full of real ingredients. It’s not trying to be flashy—it’s just good food made well. From the toasted walnuts to the warm spices and moist crumb, every slice tells a story of care and flavor. Whether you’re baking for family, friends, or just to treat yourself, this recipe won’t disappoint. Keep it on hand, bake it often, and make it your own.
