Zucchini Carrot Bread

Zucchini bread
Penina Meisels/Getty Images
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 32 servings
Yield: 1 bread
Nutrition Facts (per serving)
98 Calories
4g Fat
14g Carbs
2g Protein
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Nutrition Facts
Servings: 32
Amount per serving
Calories 98
% Daily Value*
Total Fat 4g 5%
Saturated Fat 0g 2%
Cholesterol 12mg 4%
Sodium 104mg 5%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 2%
Total Sugars 8g
Protein 2g
Vitamin C 1mg 5%
Calcium 41mg 3%
Iron 1mg 3%
Potassium 66mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you like carrot cake or spice cake, you will enjoy this zucchini carrot bread recipe. It has that same moist and tender texture of a spice cake, a sweet tea cake personality (it's ideal for an afternoon snack) and warm mix of spices that smells amazing as it's baking. If you want to get the kids to come into the kitchen and ask what smells so good, this is the recipe to make. This zucchini bread also makes a great homemade food gift. And it's also a terrific way to use up that bumper crop of zucchini from your summer garden.


  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 1 teaspoon ground cinnamon, or pumpkin pie spice

  • 2 large eggs

  • 1 cup brown sugar, firmly packed

  • 1/4 cup granulated sugar

  • 1/2 cup vegetable oil

  • 1/2 cup plain yogurt, nonfat or low-fat yogurt is OK

  • 1 cup shredded zucchini

  • 1 cup grated carrots

  • 1/2 cup raisins, optional

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 325 F. Grease 2 loaf pans.

  3. Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium mixing bowl. Set aside.

  4. In a large bowl, beat the eggs, sugars, oil, and yogurt together until smooth.

  5. Stir in the shredded zucchini and grated carrots.

  6. Fold the dry ingredients into the wet ingredients with a spatula or wooden spoon, until incorporated, but do not overmix. If you overbeat the batter, the zucchini bread will turn out tough. Stir in the raisins if you're using them.

  7. Divide the batter equally among the 2 prepared pans.

  8. Bake 38 to 45 minutes, or until a knife inserted in the center of the bread comes out clean.


  • This zucchini carrot bread freezes well. If you want to freeze it, wait for it to cool completely, then wrap in plastic wrap, then aluminum foil.
  • You may want to switch the baking pans halfway through cooking, if your oven is narrow or has hot spots. This will help the two loaves bake more evenly.