If you’re looking for a cozy, flavorful treat that celebrates the vibrant goodness of fresh veggies with a warm, aromatic twist, this Spiced Zucchini Carrot Bread Recipe is about to become your new kitchen crush. Picture a moist, tender loaf bursting with the natural sweetness of shredded zucchini and carrot, enhanced by festive spices like cinnamon and nutmeg, and dotted with crunchy walnuts and tart dried cranberries. This bread isn’t just delicious; it’s a stunning way to sneak in some veggies while indulging in comforting baked goodness. Trust me, once you try this Spiced Zucchini Carrot Bread Recipe, it will quickly become a beloved staple in your baking repertoire.
Ingredients You’ll Need
The magic of this Spiced Zucchini Carrot Bread Recipe lies in its simplicity and the balance of fresh and pantry staples. Each ingredient plays a vital role, from the shredded vegetables adding moisture and natural sweetness, to the fragrant spices that create that signature warm flavor profile.
- 1 1/2 cups all purpose flour: Serves as the base structure for your bread, making it light yet sturdy.
- 1 teaspoon baking powder: Gives the bread a gentle lift and fluffiness.
- 1/2 teaspoon baking soda: Helps with leavening, working perfectly with the acidity of the zucchini and carrot.
- 1 teaspoon salt: Balances the sweetness and enhances all other flavors.
- 2 teaspoons cinnamon: Provides that warm, inviting spice that makes this bread irresistible.
- 1/2 teaspoon nutmeg: Adds depth and a slight nuttiness that pairs beautifully with the other spices.
- 1/2 cup coconut oil (softened or melted): Adds moisture and a subtle richness; feel free to swap with vegetable or canola oil.
- 1/2 cup sugar: Sweetens the bread just right without overpowering.
- 1/2 cup brown sugar: Brings a hint of caramelized flavor and extra moisture.
- 2 large eggs: These bind everything together and contribute to the bread’s tender crumb.
- 2 teaspoons vanilla: Enhances the sweetness and one of those tiny ingredients that make a huge flavor difference.
- 1 cup shredded zucchini: Adds moisture, lightness, and a fresh vegetable boost.
- 1/2 cup shredded carrot: Offers a lovely natural sweetness and vibrant color.
- 1/2 cup chopped walnuts: Adds crunch and a nutty contrast that you’ll love in every bite.
- 1/2 cup dried cranberries: Brings a tart pop that balances the sweetness perfectly.
- Zest of one orange: Lifts the entire flavor with a bright, citrusy zing.
How to Make Spiced Zucchini Carrot Bread Recipe
Step 1: Prep and mix your dry ingredients
Start by preheating your oven to 350 degrees Fahrenheit, and prepare your loaf pan by generously greasing it or giving it a good spray of cooking oil. This Spiced Zucchini Carrot Bread Recipe can also be transformed into muffins if that’s more your style—just make sure to line or grease your muffin tin. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mixing these dry ingredients first ensures your spices and leaveners are evenly distributed, which guarantees every bite has that consistent, cozy flavor.
Step 2: Combine your wet ingredients
In a separate bowl, beat the eggs with the sugar, brown sugar, softened coconut oil, and vanilla extract until the mixture is smooth and glossy. These wet ingredients bring richness, sweetness, and tenderness that make your bread irresistibly soft. Once combined, fold the wet ingredients gently into your dry bowl, though don’t worry if the batter feels thick and a little tough to stir at this point—that’s exactly how it should be.
Step 3: Add the fresh and flavorful veggies
Now for the star of this Spiced Zucchini Carrot Bread Recipe—the shredded zucchini and carrots. Stir these gently into your thick batter until they’re fully incorporated. These veggies add wonderful moisture and a subtle sweetness, which helps keep the bread tender and delightful. You’ll notice the batter relaxes and becomes easier to mix as you go.
Step 4: Mix in the nuts, fruit, and zest
To amp up texture and flavor, toss in the chopped walnuts, dried cranberries, and the bright orange zest. Stir everything just enough to combine; you want these bits to be evenly scattered but not overworked into the batter, so they keep their delightful bursts of crunch and zing.
Step 5: Bake to perfection
Pour your batter into the prepared loaf pan (or spoon it into muffin tins). Bake the bread for 50 to 60 minutes, or muffins for about 18 to 22 minutes. Start checking your bread early by inserting a wooden toothpick into the center—when it comes out clean, your bread is ready! Baking times may vary based on your oven, so keeping an eye on the bread toward the end helps avoid dryness.
Step 6: Cool and enjoy
Once out of the oven, let the Spiced Zucchini Carrot Bread cool in the pan for about 10 to 15 minutes. Then gently invert it onto a wire rack to cool completely. This step is key to preventing sogginess and ensuring each slice holds together beautifully.
How to Serve Spiced Zucchini Carrot Bread Recipe
Garnishes
To make your presentation pop, sprinkle some extra chopped walnuts or a light dusting of powdered cinnamon sugar on top. A smear of softened butter or a dollop of cream cheese frosting can also turn this cozy bread into a special treat that feels both homey and indulgent.
Side Dishes
This bread pairs wonderfully with a hot cup of chai tea or coffee, enhancing the warm spices with their own rich flavors. For a heartier occasion, serve alongside a bowl of creamy pumpkin soup or a fresh autumn salad to create a balanced, comforting meal.
Creative Ways to Present
Get playful by slicing the bread into thick slabs and turning them into toasted breakfast “sandwiches” with cream cheese and sliced apple or pear. You can also cube it to toss into a bread pudding or transform it into croutons for a spiced salad topping. This Spiced Zucchini Carrot Bread Recipe invites so many delicious possibilities that go beyond the loaf.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Spiced Zucchini Carrot Bread tightly in plastic wrap or store in an airtight container to keep it moist and fresh. It will stay delicious at room temperature for up to 3 days or in the fridge for about a week.
Freezing
If you want to enjoy this wonderful bread over a longer period, freezing is a fantastic option. Slice the bread first, wrap individual pieces tightly in plastic wrap, and place them in a freezer-safe bag. Frozen slices will keep for up to 3 months and thaw quickly at room temperature or in the microwave.
Reheating
To bring your frozen or refrigerated Spiced Zucchini Carrot Bread back to life, pop it in the toaster oven or microwave for a quick warm-up. A few seconds will revive its moisture and softness, making it just as delightful as fresh out of the oven.
FAQs
Can I substitute the coconut oil with butter?
Absolutely! Butter will add a lovely richness and slightly different flavor profile, but make sure to use it melted or softened for easy mixing.
Is it okay to use gluten-free flour?
You can experiment with gluten-free flour blends, but results may vary. To maintain the bread’s texture, look for a blend that includes xanthan gum or other binding agents.
Can I omit the nuts if I have allergies?
Yes, feel free to leave out the walnuts or replace them with seeds like pumpkin or sunflower seeds for added crunch without allergens.
How moist is the Spiced Zucchini Carrot Bread?
This bread is wonderfully moist, thanks to the shredded veggies and oil, with a tender crumb that won’t feel heavy or dense.
Can I double the recipe for a larger batch?
Definitely! Just double all ingredients and use two loaf pans, or one larger pan with adjusted baking time. Keep an eye on the bread, as larger sizes may require extra time.
Final Thoughts
If you’re craving a versatile, comforting loaf that packs in fresh veggies and festive spice, the Spiced Zucchini Carrot Bread Recipe is your new best friend. It’s easy to make, full of warm, layered flavors, and perfect for sharing or savoring slowly over your morning coffee or afternoon tea. Give it a try soon—you’ll wonder how you ever lived without it in your baking lineup!
Print
Spiced Zucchini Carrot Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf or 12 muffins 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Spiced Zucchini Carrot Bread is a moist, flavorful loaf combining the earthiness of zucchini and carrots with warm spices like cinnamon and nutmeg. Enhanced with crunchy walnuts, tart dried cranberries, and bright orange zest, this bread is perfect for breakfast or a wholesome snack. Simple to prepare and baked to golden perfection, it offers a delightful balance of texture and taste.
Ingredients
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
Wet Ingredients
- 1/2 cup coconut oil (softened or melted, or substitute vegetable or canola oil)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Fresh Produce
- 1 cup shredded zucchini
- 1/2 cup shredded carrot
- Zest of one orange
Add-ins
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9 x 5 x 3 inch loaf pan with butter or cooking spray. Alternatively, you can prepare a muffin tin with liners or spray for individual muffins.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg to ensure even distribution of leavening agents and spices. Set this mixture aside.
- Combine Wet Ingredients: In a separate bowl, beat together the eggs, sugar, coconut oil (or substitute oil), and vanilla extract until well blended.
- Form Batter: Gradually add the dry ingredients to the wet mixture. The batter will initially be thick and stiff, making it somewhat difficult to stir at this stage.
- Add Vegetables: Fold in the shredded zucchini and shredded carrots. This addition will loosen the batter and make it easier to combine.
- Incorporate Add-ins: Gently stir in the chopped walnuts, dried cranberries, and orange zest until evenly distributed throughout the batter.
- Bake the Bread: Pour the mixture into the prepared loaf pan. Bake for 50-60 minutes or until a wooden toothpick inserted into the center comes out clean. If making muffins, bake for 18-22 minutes. Oven times may vary, so begin checking doneness a few minutes early.
- Cool: Allow the bread to cool in the pan for 10-15 minutes. Then invert and transfer to a wire rack to cool completely before slicing and serving.
Notes
- You can substitute vegetable or canola oil for coconut oil if preferred.
- This recipe can be made into muffins by using a muffin tin; adjust baking time accordingly.
- Ensure zucchini and carrots are well shredded to incorporate evenly and maintain moisture.
- Check the bread starting at 50 minutes to avoid overbaking; ovens vary.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
