If you adore cozy flavors and love sneaking extra veggies into your treats, this Spiced Zucchini Carrot Bread Recipe is about to become your new best friend. Imagine moist, tender bread packed with warm cinnamon and nutmeg, tender shreds of zucchini and carrot adding a subtle earthiness, and bursts of sweetness from dried cranberries, all brightened up with a hint of zesty orange. It’s the kind of bread that fills your kitchen with nostalgic, comforting aromas and makes slicing into each piece feel like a little celebration of flavor and texture.
Ingredients You’ll Need
The beauty of this recipe is in its straightforward yet purposeful ingredients list. Every component plays a vital role, from the warm spices that create an inviting aroma to the fresh vegetables that bring moisture and nutrition. The nuts and cranberries add texture and pops of flavor that keep every bite interesting.
- 1 1/2 cups all-purpose flour: The base that holds everything together with just the right amount of structure.
- 1 teaspoon baking powder: Helps the bread rise beautifully for a fluffy crumb.
- 1/2 teaspoon baking soda: Adds lift and balances the acidity from other ingredients.
- 1 teaspoon salt: Enhances all the flavors, preventing the bread from tasting flat.
- 2 teaspoons cinnamon: Infuses a warm, sweet spice that’s essential for this bread’s cozy vibe.
- 1/2 teaspoon nutmeg: Adds a subtle depth and complexity to the spice mix.
- 1/2 cup coconut oil (softened or melted): Provides moistness and a slight tropical richness, though vegetable or canola oil works great too.
- 1/2 cup sugar: Balances the spices with sweetness.
- 1/2 cup brown sugar: Adds a molasses note and extra moisture for tenderness.
- 2 large eggs: Bind everything together and contribute to the bread’s richness.
- 2 teaspoons vanilla: Brings out the warm flavors and adds a touch of aromatic sweetness.
- 1 cup shredded zucchini: Keeps the bread incredibly moist while blending into the background with gentle flavor.
- 1/2 cup shredded carrot: Adds natural sweetness, vibrant color, and a tender crumb.
- 1/2 cup chopped walnuts: For crunch and a nutty contrast against the soft bread.
- 1/2 cup dried cranberries: Sweet and tart bursts that elevate every bite.
- Zest of one orange: A bright, citrusy note that lifts all the warm spices.
How to Make Spiced Zucchini Carrot Bread Recipe
Step 1: Prep the Oven and Pan
Start by preheating your oven to 350 degrees Fahrenheit. Prepare a 9 x 5 x 3 loaf pan by greasing it with butter or spraying with cooking spray. This step is crucial to ensure your bread releases effortlessly after baking. If you’re in a muffin mood, you can use a muffin tin lined with paper or sprayed as an alternative.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This blend ensures that the spices and leavening agents are evenly distributed throughout the bread, so every bite is consistently flavorful and fluffy.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the eggs with both sugars, coconut oil, and vanilla extract until smooth and well combined. The sugars dissolve into the wet mixture, helping to build the perfect tender crumb while adding moisture from the oil.
Step 4: Bring Wet and Dry Together
Slowly add the dry mixture to the wet ingredients, stirring gently. You’ll notice the batter is quite thick and tough to stir at this point, which means the structure is starting to form nicely.
Step 5: Fold in the Veggies
Next, add the shredded zucchini and carrot, stirring until just incorporated. These veggies add moisture and subtle sweetness without overwhelming the bread, helping keep every slice wonderfully soft.
Step 6: Add the Final Flavor Boosters
Finally, fold in the chopped walnuts, dried cranberries, and fresh orange zest. These last additions bring delightful contrasts in texture and flavor that take this bread from good to unforgettable.
Step 7: Bake Until Perfect
Pour the batter into your prepared pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. If you’re making muffins, bake for 18 to 22 minutes. Ovens can vary, so start checking a little early to avoid overbaking.
Step 8: Cool Before Slicing
Let the bread cool in the pan for 10 to 15 minutes, then carefully invert it onto a wire rack to cool completely. This step ensures your slices cut cleanly without crumbling.
How to Serve Spiced Zucchini Carrot Bread Recipe
Garnishes
This bread shines on its own, but if you want to add a little extra flair, spread some creamy butter or honey on a warm slice. A dollop of cream cheese or a drizzle of maple syrup also complements the spices beautifully and enhances the moist texture.
Side Dishes
Serve your spiced zucchini carrot bread alongside a hot cup of coffee or tea for a cozy breakfast or snack. It pairs wonderfully with a bowl of fruit or a creamy yogurt parfait, turning a simple bite into a balanced mini-meal.
Creative Ways to Present
For a fun twist, slice and toast the bread lightly, then top with ricotta cheese and a sprinkle of toasted walnuts for a sophisticated appetizer or brunch option. You can also cut it into cubes and add to a bread pudding recipe, infusing the pudding with those beautiful warm spices.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, wrap any leftover bread tightly in plastic wrap or store in an airtight container. It stays fresh at room temperature for up to three days, making it easy to enjoy throughout the week.
Freezing
If you want to keep your Spiced Zucchini Carrot Bread Recipe fresh longer, slice and wrap the bread tightly in plastic wrap, then aluminum foil before freezing. This way, it maintains its moisture and flavor for up to three months.
Reheating
To reheat, simply unwrap a slice and warm it in the toaster oven or microwave for 20-30 seconds. This brings back the fresh-baked aroma and gives you that perfect soft, moist texture.
FAQs
Can I substitute the zucchini or carrot?
Yes! While zucchini and carrot work perfectly for sweetness and moisture, you can experiment with grated apples or pumpkin for a different twist. Just keep the shred size similar for even baking.
Is it possible to make this bread gluten-free?
You can try using a gluten-free all-purpose flour blend, but results may vary. Be sure to select one that includes xanthan gum or another binder to help the bread maintain its structure.
Can I use other nuts besides walnuts?
Absolutely! Pecans or almonds can be substituted depending on what you have on hand or your taste preference. They will add a slightly different flavor and texture but keep the delightful crunch.
How do I know when the bread is fully baked?
Insert a wooden toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, it’s done. If batter sticks to it, the bread needs more time in the oven.
Can I add chocolate chips or other dried fruit?
Definitely. Chocolate chips would add a wonderful sweetness that pairs beautifully with the spices. You can also swap cranberries for raisins, chopped dates, or dried cherries depending on your flavor preference.
Final Thoughts
This Spiced Zucchini Carrot Bread Recipe is a treasure—an approachable yet exciting way to bring wholesome, seasonal ingredients into a comforting baked good. Whether you’re baking for breakfast, a snack, or to share with loved ones, it’s sure to bring warmth and smiles to your table. Give it a try and discover just how delicious and satisfying vegetable-packed bread can be!
Print
Spiced Zucchini Carrot Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10-12 slices) or 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Spiced Zucchini Carrot Bread is a moist, flavorful quick bread infused with warm cinnamon and nutmeg spices, packed with shredded zucchini, carrots, walnuts, dried cranberries, and a hint of fresh orange zest. Perfect as a wholesome breakfast or a cozy snack, this bread balances sweetness and spice with a tender crumb.
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; can substitute vegetable or canola oil)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 cup shredded zucchini
- 1/2 cup shredded carrot
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- Zest of one orange
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9 x 5 x 3 inch loaf pan with butter or non-stick cooking spray. Alternatively, you can use a muffin tin lined with paper liners or sprayed with cooking spray.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, sugar, brown sugar, coconut oil, and vanilla extract until smooth and well incorporated.
- Mix Wet with Dry: Add the wet ingredients into the bowl with the dry ingredients. The batter will be thick and difficult to stir at first, so mix thoroughly until combined.
- Add Vegetables: Fold in the shredded zucchini and shredded carrot. Stir until these are evenly distributed and the batter becomes more mixable.
- Add Nuts, Fruit & Zest: Incorporate the chopped walnuts, dried cranberries, and orange zest into the batter, ensuring everything is evenly mixed.
- Bake: Pour the batter into the prepared loaf pan or distribute into muffin tins. Bake the loaf for 50-60 minutes or muffins for 18-22 minutes. Test doneness by inserting a wooden toothpick into the center; it should come out clean when done. Start checking a few minutes early as baking time can vary depending on your oven.
- Cool: Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then invert the bread or remove muffins and transfer to a wire rack to cool completely before slicing or serving.
Notes
- You can substitute the coconut oil with vegetable oil or canola oil if preferred.
- For gluten-free version, use a gluten-free flour blend that can substitute 1:1 for all purpose flour.
- This recipe can be made as muffins instead of a loaf; reduce baking time accordingly.
- Ensure zucchini and carrot are well shredded but not excessively wet, pat with paper towel if very moist to avoid soggy bread.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate up to 1 week.
