If you’re craving a snack that’s as wholesome as it is flavorful, look no further than this Spiced Zucchini Carrot Bread. It’s a moist, tender loaf that weaves together fresh zucchini and sweet carrot, with a medley of warming spices, juicy cranberries, and toasty walnuts. The bright punch of orange zest takes it to the next level! This bread is the best kind of kitchen magic: easy, crowd-pleasing, and just as good for breakfast as it is for an afternoon treat.

Spiced Zucchini Carrot Bread Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is that every ingredient shines, balancing flavor and texture perfectly. Each component brings its own little thrill to the table—think aromatic spices, bursts of tart fruit, and luscious moisture from fresh veggies.

All purpose flour: Gives the bread its classic structure and a tender crumb.
Baking powder & baking soda: These leavening agents help the loaf rise up fluffy and light.
Salt: Just enough to bring out the other flavors without overpowering them.
Cinnamon: Brings undeniable warmth and spice—don’t skimp!
Nutmeg: A subtle touch that takes the spice profile deeper.
Coconut oil: Adds wonderful moisture and a hint of tropical flavor (or use vegetable/canola oil if you prefer).
Sugar & brown sugar: The mixture of both sweetens the bread while adding sweet complexity and a gentle molasses note.
Eggs: Help bind the batter and add richness.
Vanilla: Rounds out the spices and ties all the flavors together.
Shredded zucchini: The ultimate secret to ultra-moist bread and some sneaky veggie goodness.
Shredded carrot: Invites extra sweetness and a beautiful burst of color.
Chopped walnuts: Bring crunch and a buttery flavor—skip or substitute if you want it nut-free.
Dried cranberries: Pop in tart-sweet bursts throughout every slice.
Orange zest: Adds aromatic citrus notes that brighten each bite.

How to Make Spiced Zucchini Carrot Bread

Step 1: Prep Your Pan and Preheat

Start by heating your oven to 350 degrees F and prepping your loaf pan (9 x 5 x 3) with a coat of butter or good-quality cooking spray. If muffins are more your style, line a muffin tin or spritz generously—this batter works beautifully both ways.

Step 2: Mix Your Dry Ingredients

In a nice roomy bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This is where the aroma really starts to build—those spices immediately smell like cozy mornings and fresh-baked goodness.

Step 3: Combine Your Wet Ingredients

In a separate bowl, beat together your eggs, coconut oil (or substitute oil if needed), both sugars, and vanilla extract. Mix until it’s luscious and glossy—the sugars will dissolve nicely, setting the stage for a moist loaf.

Step 4: Bring It All Together

Pour the wet ingredients into your dry mixture. Don’t worry that it seems stiff at first; that’s totally normal. Stir until mostly combined, but don’t fret over a few streaks of flour—the veggies will loosen things up in the next step!

Step 5: Fold in Veggies, Nuts, and the Good Stuff

Now for the fun part: fold in your shredded zucchini and carrot. The batter will suddenly become easier to mix and even a bit silky. Toss in those chopped walnuts, vibrant dried cranberries, and that zingy orange zest. Stir just until everything feels well mingled—no need to overmix.

Step 6: Bake to Perfection

Spoon your batter into the prepared loaf pan, smoothing out the top. Bake for 50 to 60 minutes (or 18 to 22 minutes for muffins). Every oven is a little different, so start checking early with a wooden toothpick—the bread is ready when it comes out clean or with just a few moist crumbs. Let the bread cool in the pan for about 10 to 15 minutes, then carefully turn it out onto a wire rack to finish cooling completely. This patience pays off!

How to Serve Spiced Zucchini Carrot Bread

Garnishes

A simple dusting of powdered sugar makes this loaf sparkle for guests, or you can drizzle a touch of orange glaze for an extra burst of citrus. A handful of extra chopped walnuts or toasted coconut flakes scattered on top gives a rustic, inviting finish.

Side Dishes

Serve up a warm slice alongside a dollop of Greek yogurt and fresh fruit for a hearty breakfast, or pair it with a cup of spiced chai or herbal tea for the ultimate afternoon break. Even a smear of tangy cream cheese or honey butter turns Spiced Zucchini Carrot Bread into a decadent treat.

Creative Ways to Present

Turn your loaf into a brunch showstopper by slicing and layering with whipped mascarpone and berries. For parties, cut into cubes to make sweet little bread bites, or transform slices into a base for dreamy French toast—you’ll never look at quick bread the same way again!

Make Ahead and Storage

Storing Leftovers

Wrap cooled bread tightly in plastic wrap or aluminum foil, or pop slices into an airtight container. Spiced Zucchini Carrot Bread will stay moist at room temperature for up to three days, but I bet it’ll be gone sooner!

Freezing

You can absolutely freeze this bread. Slice and freeze individual pieces, each wrapped in parchment, or wrap the entire loaf. Tuck it in a freezer bag and it will stay fresh and flavorful for up to three months. Defrost slices at room temperature or give them a quick toast when you need a speedy treat.

Reheating

Warm room temperature slices briefly in the microwave for a just-baked taste, or reheat in a low oven (about 300 degrees F) for five to ten minutes. If you’re feeling cozy, try toasting slices to enjoy those crispy edges with melty butter.

FAQs

Can I leave out the nuts or cranberries?

Absolutely! While walnuts provide crunch and cranberries bring pops of tartness, Spiced Zucchini Carrot Bread is easily adaptable. You can skip them, or swap in other favorites like pecans, golden raisins, or even chocolate chips.

Do I need to peel the zucchini and carrot?

No need to peel! The skins on both vegetables are tender and add color, nutrients, and texture. Just give them a good wash and shred away.

Can I use whole wheat flour instead of all purpose?

You can substitute half of the all purpose flour for whole wheat if you want some extra heartiness. Using all whole wheat will make the bread denser, but deliciously nutty. Play with your ratios to find your perfect loaf.

How do I avoid soggy bread?

If your zucchini or carrots are extra watery, give them a gentle squeeze with a paper towel after shredding. Too much moisture can lead to a gummy loaf, so this quick step keeps the crumb perfectly balanced.

Can I make this bread vegan?

Definitely! Swap the eggs for your favorite egg replacer (flaxseed meal or a commercial substitute works great) and make sure to use coconut or canola oil. The flavor and texture of Spiced Zucchini Carrot Bread will still be fantastic.

Final Thoughts

This Spiced Zucchini Carrot Bread is honest-to-goodness comfort food, and I think everyone should get a chance to savor a slice warm from the oven. Whether you’re new to baking or an old pro, you’re going to love how easily this comes together and how quickly it disappears. Give it a try, and don’t be surprised when you find yourself making it on repeat!

Spiced Zucchini Carrot Bread Recipe

★★★★★

5.1 from 6 reviews

Author: Lily
Total Time: 1 hour 10 minutes
Yield: 1 loaf or 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

This Spiced Zucchini Carrot Bread is a moist and flavorful treat that combines the sweetness of carrots and dried cranberries with warm spices like cinnamon and nutmeg. Perfect for breakfast or a snack!

Instructions

Preheat Oven: Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 5 x 3-inch loaf pan or line a muffin tin with liners.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Combine Wet Ingredients: In another bowl, beat the eggs, sugars, oil, and vanilla until well combined. Add the wet ingredients to the dry ingredients. The mixture will be thick.
Add Mix-Ins: Stir in the shredded zucchini and carrot until well incorporated. Add the walnuts, dried cranberries, and orange zest. Mix until evenly distributed.
Bake: Pour the batter into the prepared pan or muffin tin. Bake the loaf for 50-60 minutes or the muffins for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the bread to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Category: Bread
Method: Baking
Cuisine: American