Carrot Zucchini Bread

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This Carrot Zucchini Bread is the kind of recipe that hits all the right notes—moist, flavorful, lightly sweet, and full of texture. The blend of cinnamon, cloves, and nutmeg adds comforting warmth, while the orange zest brightens each bite. Whether you serve it toasted with a bit of butter or straight from the loaf, it's sure to become a seasonal favorite.

Prep Time30

Active Time1

Total Time1 30

Course: Bread, Breakfast, Dessert, Snack

Cuisine: American

Keyword: apples, bright citrus notes, cinnamon, comfort food

Yield:

Calories: 229kcal

Author: Sweet Ordeal

Materials

1 cup zucchini, shredded
3 1/4 cups all-purpose flour
2 1/2 tsp. baking powder
3/4 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
2 cups granulated sugar
1 cup unsalted butter, melted
3 large eggs, room temperature
2 Tbsp. orange zest
1 Tbsp. vanilla extract
2 cups carrots, shredded
1 cup apple, peeled and diced (Granny Smith, Fuji, etc.)
1/2 cup pecans, chopped

Instructions

Preheat oven to 350°. Line two 8 x 4" loaf pans with parchment paper and spray with non-stick spray.
Place shredded zucchini in a kitchen towel. Bring up corners and twist. Squeeze the towel to remove all (or most of) the liquid from the zucchini. When in doubt, lay between paper towels to remove even more.
In a large bowl, whisk together dry ingredients: flour, baking powder, baking soda, cinnamon, salt, cloves, and nutmeg. Set aside.
In a separate large bowl, mix together the sugar and butter. Stir in eggs, orange zest, and vanilla until well combined.
Fold dry ingredients into wet ingredients along with the zucchini, carrots, apple, and pecans. Stir just until combined; avoid over mixing.
Pour into prepared pans. Bake for 55 - 65 minutes, or until loaves spring back when gently pressed in the center with fingers. Enjoy!

Nutrition