If you’re craving a moist, flavorful bread that’s bursting with warmth and a touch of sweetness, the Spiced Zucchini Carrot Bread Recipe is your perfect go-to. This delightful treat beautifully blends shredded zucchini and carrots with comforting spices like cinnamon and nutmeg, creating a loaf that’s wonderfully tender inside with enough texture from walnuts and dried cranberries to keep every bite exciting. Whether you’re baking for breakfast, snack time, or dessert, this recipe stands out for its natural sweetness and vibrant hints of orange zest that tie the whole experience together.
Ingredients You’ll Need
Gathering the right ingredients is key to achieving the perfect balance of flavors and texture in your Spiced Zucchini Carrot Bread Recipe. Each ingredient brings something special — from moisture and spice to crunch and sweetness — making this bread irresistible.
- All-purpose flour: Provides the structure for the bread to rise and hold its shape.
- Baking powder and baking soda: Essential leavening agents that help the bread become light and fluffy.
- Salt: Enhances the flavors of the spices and sweetness.
- Cinnamon and nutmeg: Add the warm, cozy spiced notes that make this bread so inviting.
- Coconut oil: Adds moistness and a subtle richness; can be substituted with vegetable or canola oil if preferred.
- Sugar and brown sugar: Create sweetness with a depth from the brown sugar’s molasses flavor.
- Eggs: Bind the ingredients together and ensure a tender crumb.
- Vanilla extract: Lends a fragrant sweetness to complement the spices.
- Shredded zucchini and carrot: Bring natural moisture, nutrients, and a delightful texture.
- Chopped walnuts: For that lovely crunch and nutty flavor.
- Dried cranberries: Add bursts of tart sweetness to brighten the bread.
- Orange zest: Gives a fresh citrus lift that makes this bread truly stand out.
How to Make Spiced Zucchini Carrot Bread Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350 degrees Fahrenheit. Grease a 9 x 5 x 3-inch loaf pan with butter or cooking spray. If you prefer muffins, line a muffin tin with liners or spray it generously. Getting this done first ensures that the batter can go into the oven right away once mixed.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This step ensures that all your dry spices and leaveners are evenly distributed so the bread bakes uniformly and develops that signature spiced flavor.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the eggs with both sugars, coconut oil, and vanilla extract until smooth. Mixing these well creates a rich, fragrant base that helps infuse moisture and sweetness through every slice of your zucchini carrot bread.
Step 4: Bring Together Wet and Dry
Gradually add the dry mixture to the wet ingredients, stirring as you go. It will become thick and a bit tough to mix at first, but resist over-stirring as you want to keep the bread tender.
Step 5: Fold in Veggies and Add-Ins
Now fold in the shredded zucchini and carrots, which will loosen the batter slightly and make it easier to mix. Then gently stir in the walnuts, dried cranberries, and orange zest, distributing them evenly for bursts of flavor throughout each bite.
Step 6: Bake to Perfection
Transfer the batter to your prepared loaf pan or muffin tins. Bake the loaf for 50 to 60 minutes, or muffins for 18 to 22 minutes. To check doneness, insert a wooden toothpick into the center — it should come out clean or with just a few moist crumbs. Keep a close eye as oven temperatures vary.
Step 7: Cool and Enjoy
Allow the bread to cool in the pan for 10 to 15 minutes before turning it out onto a wire rack. Cooling the bread this way helps it set properly and makes slicing easier, ensuring that each piece remains wonderfully moist but not crumbly.
How to Serve Spiced Zucchini Carrot Bread Recipe
Garnishes
Adding simple garnishes can elevate your Spiced Zucchini Carrot Bread Recipe. Try a light dusting of powdered sugar for a delicate sweetness or a thin smear of cream cheese frosting to enhance its moistness and flavor complexity. Toasted walnuts or a sprinkle of cinnamon on top can also add visual appeal and a slight extra crunch.
Side Dishes
This bread pairs beautifully with warm drinks like tea, coffee, or hot cocoa, making it an ideal breakfast companion. For a heartier snack, serve alongside yogurt or a mild cheese to balance its sweetness. Fresh fruit like sliced apples or a small bowl of berries complement it wonderfully, providing a fresh, juicy contrast.
Creative Ways to Present
Want to impress your guests or family? Slice the bread thick and toast it lightly, then top with nut butter and honey for a gourmet twist. You could also use it as a base for mini open-faced sandwiches with cream cheese and smoked salmon, making the most of its moist texture and spiced flavor profile. Wrapping individual muffins in parchment paper tied with a ribbon makes an adorable gift for neighbors or friends.
Make Ahead and Storage
Storing Leftovers
After enjoying your fresh Spiced Zucchini Carrot Bread Recipe, store leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. This keeps the bread moist and flavorful without drying out. For longer storage, refrigerate it for up to a week, though bring it back to room temperature before serving for the best texture.
Freezing
To preserve your bread’s freshness for even longer, freeze it. Wrap the loaf or individual muffins securely in plastic wrap and then place them in a freezer bag or airtight container. Frozen zucchini carrot bread can last up to three months without significant loss of quality. When ready to enjoy, thaw overnight in the refrigerator.
Reheating
Rewarm slices gently in a toaster oven or microwave to revive their moistness. If using a microwave, heat in short bursts of 15 seconds to avoid drying out. Toasted slices bring out the flavors beautifully while adding a little crispness to the edges, making each bite even more satisfying.
FAQs
Can I substitute the coconut oil with another type of fat?
Absolutely! While coconut oil adds a subtle richness, you can easily swap it for vegetable or canola oil without changing the overall texture or flavor significantly. Butter melted and cooled would also work, adding a slight buttery note.
Do I need to peel the zucchini or carrots before shredding?
No need to peel either! The skin of both zucchini and carrots is thin and nutritious, plus it adds a bit of color and texture to your bread. Just make sure to wash them thoroughly before shredding.
Can I use this recipe to make muffins?
Yes, the Spiced Zucchini Carrot Bread Recipe is very versatile! Simply divide the batter into a muffin tin lined with paper liners or sprayed well. Bake for 18 to 22 minutes, and check doneness with a toothpick. Muffins bake faster but keep the same great texture and flavor.
What if I don’t have dried cranberries? Can I use something else?
Feeling flexible? Substitute dried cranberries with raisins, chopped dates, or even chopped dried apricots. These alternatives provide a similar chewiness and sweetness that complements the spices and nuts well.
How can I tell when the bread is fully baked?
The best way is to insert a wooden toothpick or skewer into the center of the loaf or a muffin. If it comes out clean or with just a few moist crumbs stuck, your bread is done. If there’s wet batter, give it more time and check again after a few minutes.
Final Thoughts
There is nothing quite like the comforting aroma and delightful flavors of a homemade Spiced Zucchini Carrot Bread Recipe fresh from the oven. This recipe is accessible and packed with wholesome ingredients that come together in perfect harmony. Whether you try it as a loaf or muffins, I can guarantee it will quickly become a beloved staple in your kitchen. So grab your ingredients and bake a batch — your taste buds will thank you!
Print
Spiced Zucchini Carrot Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf or approximately 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Spiced Zucchini Carrot Bread is a moist, flavorful loaf packed with warm spices, shredded zucchini and carrot, crunchy walnuts, and sweet dried cranberries. Perfect as a wholesome snack or breakfast treat, it combines the natural sweetness of orange zest with comforting cinnamon and nutmeg, making it a deliciously balanced quick bread that can also be baked into muffins.
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 also 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 Oven and Prepare 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, prepare a muffin tin with liners or cooking spray if making muffins.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined. Set this bowl aside.
- Combine Wet Ingredients: In a separate bowl, beat together the eggs, sugar, brown sugar, coconut oil (or substitute), and vanilla extract until well blended. The mixture will be smooth and rich.
- Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture. The batter will be thick and somewhat difficult to stir at this stage.
- Add Vegetables: Fold in the shredded zucchini and shredded carrots until they are evenly distributed throughout the batter. This will help loosen the batter and make it easier to mix.
- Add Nuts, Fruit, and Zest: Stir in the chopped walnuts, dried cranberries, and orange zest until fully combined, ensuring even distribution.
- Bake: Pour the batter into the prepared loaf pan or muffin tin. Bake the loaf for 50 to 60 minutes, or the muffins for 18 to 22 minutes. The bread/muffins are done when a wooden toothpick inserted into the center comes out clean. Start checking early as baking times can vary by oven.
- Cool: Allow the baked bread or muffins to cool in the pan for 10 to 15 minutes. Then invert the loaf onto a wire rack or remove muffins and cool completely before serving.
Notes
- You can substitute coconut oil with vegetable or canola oil if preferred.
- Loaf pan dimensions are approximately 9 x 5 x 3 inches; adjust baking times if using different sizes.
- This recipe can be made as muffins; baking time will be significantly shorter.
- Ensure zucchini and carrot are shredded finely for best texture.
- Store leftover bread or muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing baked bread slices or muffins is possible for up to 3 months; thaw at room temperature before serving.
