I love making all kinds of sweet bread loaves, like my Vegan Chocolate Zucchini Bread, Vegan Carrot Cake Banana Bread, or Chickpea Flour Banana Bread. This new version is a combination of zucchini bread and a carrot bread recipe. It results in a super moist bread that tastes like a carrot cake but with zucchini added for extra moisture. This bread is perfect for adding extra vegetables to your day while enjoying a sweet piece of baked goods.
Ingredients and Substitutions
All you need are a few simple, wholesome ingredients, including:
Shredded Zucchini – Keep the skin on for extra nutrients and fibers. Trim the ends, and grate the zucchini as thin as you can to add moisture and texture to the bread. Then, place in a clean kitchen towel and wrap to squeeze out all the zucchini juice. Discard the juice or keep it for another recipe. Shredded Carrots – You don’t have to squeeze out the juice of the carrots. Shred them using the same box grater grating attachment and thickness as for your zucchini. Flour – You can use all-purpose flour, spelt flour, or all-purpose gluten-free flour. Applesauce – This is the magic ingredient to decrease saturated fat in your bread. It acts as an egg replacer, avoids having to add too much oil, and also adds the moist, delicious flavor and texture to this carrot apple zucchini bread. Light Olive Oil – You can also use canola oil or melted coconut oil. Unsweetened Almond Milk or any dairy-free milk you love, like coconut milk or soy milk. Unrefined Cane Sugar – You can also use white sugar, or erythritol for a sugar-free diabetes-friendly option. Soft Brown Sugar – You can use any unrefined sugar like coconut sugar or even brown erythritol. Baking Powder and Baking Soda – To give this bread a fluffy texture. Cinnamon, Nutmeg, Ginger – This is my combination to give the bread a fall flavor. Chopped Pecans – Feel free to swap for any other nuts you love, like walnuts or chopped almonds.
How To Make Healthy Zucchini Carrot Bread
It’s super easy to make a zucchini carrot bread in less than 15 minutes.
Frosting
You don’t have to frost this bread, but if you want to add a touch of sweetness you can pick one of my two vegan frosting options below. Both are dairy-free and delicious on top of this carrot bread. You can add a drizzle of 1 cup dairy-free coconut yogurt combined with 1 cup icing sugar. You can use any chopped nuts or shredded coconut to top the frosting and add extra crispy texture to the carrot bread.
Storage Instructions
This quick bread can be stored in a cake box in the fridge for up to 5 days. You can also slice the carrot zucchini bread and store it in the freezer for later. Thaw the slice of bread at room temperature before serving.
Serving Ideas
This carrot bread is delicious on its own as a healthy breakfast bread. But you can also serve your bread slice topped with one of the healthy toppings options below.
Peanut butter Almond butter Baby jam
Allergy Swaps
If you have some food allergies, I have some options below.
Nut-Free – Replace the 1/2 cup of chopped nuts with shredded coconut or dark chocolate chips. Gluten-Free – Replace the all-purpose flour with a gluten-free all-purpose flour blend that contains added gums. Sugar-Free – Replace the sweetener with erythritol. Applesauce Swap – You can replace the applesauce with mashed bananas.
More Zucchini Recipes
I love to create zucchini baked goods recipes to use all my summer garden zucchini or to create healthy recipes with extra vegetables. Below I listed my favorite healthy zucchini recipes for you to try.
