Zucchini Carrot Bread

The classic zucchini bread gets an upgrade with a cup of grated carrots added alongside the zucchini. Both vegetables release moisture as they bake, keeping these two loaves incredibly soft and tender for days after coming out of the oven.

Carrots bring something zucchini can’t: natural sweetness and color. The orange flecks throughout each slice brighten the crumb and add a subtle sweetness that works with the cinnamon and vanilla instead of competing.

A full cup of oil is generous, but it’s what gives this bread its characteristic moist, almost cake-like texture. The oil coats the flour proteins and prevents gluten from developing too much, which keeps the bread tender rather than chewy.

Chopped nuts scattered through the batter add crunch that contrasts the soft crumb. Every slice gets a satisfying bite of something firm.

Kitchen Tips

• Squeeze excess water from the grated zucchini in a clean towel before adding. Zucchini holds a lot of water and too much makes the batter runny and the bread soggy in the center.
• Don’t grate the carrots too fine. A medium grate gives visible flecks of orange that look good and add texture. A fine grate disappears completely.
• Test with a toothpick at 55 minutes. The center of these loaves takes longest to set because of the moisture from two cups of grated vegetables.

Variations

• Add ½ cup of raisins or dried cranberries for a fruited version.
• Stir in ½ cup of shredded coconut for a tropical twist.
• Top with a simple cream cheese frosting for a more dessert-forward loaf.