If you have a soft spot for cozy, warmly spiced baked goods that feel like a hug from the inside, you are going to adore this Spiced Zucchini Carrot Bread Recipe. It combines the moistness of freshly shredded zucchini and carrot with the delightful aromas of cinnamon and nutmeg, all tied together by the sweet surprise of dried cranberries and crunchy walnuts. This bread is not only a treat to the taste buds but also a colorful celebration of textures and flavors that bring comfort to any table, whether for breakfast, snack time, or a charming dessert.
Ingredients You’ll Need
With surprisingly simple ingredients, this Spiced Zucchini Carrot Bread Recipe comes alive. Each item plays a crucial role—flour provides the sturdy backbone, spices awaken the senses, and fresh veggies bring moisture and freshness you’ll love.
- 1 1/2 cups all-purpose flour: The base that creates structure and holds everything together perfectly.
- 1 teaspoon baking powder: Helps the bread rise for that soft, airy crumb.
- 1/2 teaspoon baking soda: Works alongside baking powder for perfect lift and tenderness.
- 1 teaspoon salt: Balances sweetness and enhances all the flavors.
- 2 teaspoons cinnamon: Adds warm, sweet-spicy notes that are signature to this bread.
- 1/2 teaspoon nutmeg: A cozy spice that rounds out the cinnamon beautifully.
- 1/2 cup coconut oil (softened or melted): Keeps the bread moist and gives a subtle, nutty richness. You can substitute vegetable or canola oil if preferred.
- 1/2 cup sugar: Sweetens the loaf just right without overwhelming.
- 1/2 cup brown sugar: Adds deep caramel-like sweetness and extra moisture.
- 2 large eggs: Provide richness and help bind the ingredients together.
- 2 teaspoons vanilla extract: Brings a lovely fragrance and smoothness to the batter.
- 1 cup shredded zucchini: The hero ingredient that adds moisture and a delicate veggie flavor without overpowering.
- 1/2 cup shredded carrot: Adds sweetness, color, and extra nutrients.
- 1/2 cup chopped walnuts: Brings satisfying crunch and earthiness to each bite.
- 1/2 cup dried cranberries: Bursts of tart sweetness that contrast beautifully with the spices.
- Zest of one orange: Gives a fresh citrus lift that makes this bread extraordinary.
How to Make Spiced Zucchini Carrot Bread Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350 degrees. Prepare a 9 x 5 x 3-inch loaf pan by greasing it generously with butter or spraying it with cooking spray. If you want to get creative, you can transform this bread into muffins by readying a muffin tin with liners or non-stick spray. This step ensures easy removal and a beautiful finish.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This blend is where the spiced signature of the bread starts to build. Set it aside for the wet ingredients.
Step 3: Mix Wet Ingredients Thoroughly
In a separate bowl, beat the eggs with sugar, coconut oil, and vanilla extract until smooth and well combined. When you add this mixture to the dry ingredients, the batter might seem thick and a little tough to stir—that’s perfectly normal and part of achieving the right texture.
Step 4: Incorporate the Vegetables
Fold in the shredded zucchini and carrots gently. This is when the batter loosens up and becomes easier to combine, thanks to the moisture released by the fresh veggies. They’ll add juiciness that keeps the bread tender and deliciously fresh.
Step 5: Add Nuts, Fruits, and Zest
Next, fold in the chopped walnuts, dried cranberries, and fresh orange zest. These elements add layers of texture and a pop of bright, contrasting flavor that make this bread so captivating.
Step 6: Bake Until Golden
Pour the batter into your prepared loaf pan or muffin tin and bake for 50 to 60 minutes if using a loaf pan, or 18 to 22 minutes for muffins. The bread is done when a toothpick inserted in the center comes out clean. Keep a close eye starting around 45 minutes to avoid overbaking, as oven temperatures can vary.
Step 7: Cool and Enjoy
Allow the bread to cool in the pan for 10 to 15 minutes before carefully inverting it onto a wire rack to cool completely. This prevents sogginess and keeps the crust crisp but not hard. Once cooled, it’s ready to slice and share!
How to Serve Spiced Zucchini Carrot Bread Recipe
Garnishes
Sprinkle chopped walnuts or a light dusting of powdered sugar on top for an inviting finish. A smear of cream cheese or butter on a warm slice elevates the cozy flavors beautifully. Sometimes a tiny drizzle of honey complements the cranberries just right.
Side Dishes
This bread pairs marvelously with a hot cup of chai tea, coffee, or milk. For a brunch spread, consider serving alongside fresh fruit, yogurt, or a simple salad for a balanced and inviting meal.
Creative Ways to Present
Try slicing and toasting the bread for a delightful crunch, then layering with nut butter or ricotta and a sprinkle of cinnamon. You can also cube this bread to serve as part of a bread pudding or trifle for an unexpectedly fantastic twist on dessert.
Make Ahead and Storage
Storing Leftovers
Spiced Zucchini Carrot Bread Recipe leftovers keep well wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. For longer storage, refrigeration works but may slightly dry the bread, so warming it slightly before serving is advised.
Freezing
To freeze, wrap the cooled loaf or individual slices tightly in plastic wrap and then place them in a freezer bag. This bread maintains its flavor and texture for up to three months frozen. Simply thaw overnight in the refrigerator or at room temperature before enjoying.
Reheating
Warm slices gently in a toaster oven or microwave for 15 to 30 seconds to bring back that tender, fresh-baked feel. Adding a bit of butter or cream cheese melts beautifully and makes every bite feel just-baked.
FAQs
Can I substitute the zucchini or carrot with other vegetables?
While the shredded zucchini and carrot give this bread its signature moist texture and flavor, you could experiment with similar veggies like grated sweet potato or pumpkin. Keep in mind the moisture content may vary, affecting bake time and texture.
Is this Spiced Zucchini Carrot Bread Recipe suitable for gluten-free diets?
Not as-is. However, you can swap the all-purpose flour for a gluten-free flour blend designed for baking. Be sure to check that your baking powder and other ingredients are gluten-free as well.
Can I make this bread vegan?
Yes, with some simple swaps! Replace the eggs with flax eggs or a commercial egg replacer, and use a plant-based oil. Make sure no honey is used if you add a glaze or sweetener later.
How long does the bread stay fresh?
At room temperature, the Spiced Zucchini Carrot Bread Recipe stays fresh for about three days. Refrigeration can extend this up to a week, but always keep it in an airtight container to preserve moisture.
Can I add other nuts or dried fruits?
Absolutely! This recipe is versatile. Pecans or almonds work beautifully instead of walnuts, and dried cherries or raisins can replace cranberries for a delicious variation.
Final Thoughts
There’s something truly special about the Spiced Zucchini Carrot Bread Recipe—its warmth, texture, and bursts of flavor make it a go-to for both novice and seasoned bakers. It’s comforting, colorful, and downright delicious, perfect for making your kitchen smell like a haven. I promise, once you try it, it’ll quickly become a favorite to bake again and again. So grab those zucchinis and carrots, and let’s get baking!
Print
Spiced Zucchini Carrot Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 10-12 slices) or 12 muffins
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful spiced zucchini carrot bread bursting with cinnamon, nutmeg, and a delightful combination of shredded vegetables, walnuts, dried cranberries, and fresh orange zest. Perfect as a wholesome breakfast or a cozy snack.
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 and prepare pan: Preheat your oven to 350°F (175°C) and 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 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 together the eggs, sugar, brown sugar, coconut oil, and vanilla extract until smooth and combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. The batter will be thick and difficult to stir at this stage.
- Add shredded vegetables: Fold in the shredded zucchini and shredded carrot. The batter should become easier to mix and more cohesive now.
- Add nuts, fruits, and zest: Stir in the chopped walnuts, dried cranberries, and orange zest until evenly distributed throughout the batter.
- Bake: Transfer the batter to your prepared loaf pan or muffin tin. Bake for 50-60 minutes for the loaf, or 18-22 minutes for muffins. Use a wooden toothpick to check doneness – it should come out clean. Begin checking early to avoid overbaking as oven times vary.
- Cool: Once baked, let the bread cool in the pan for 10-15 minutes. Then invert it onto a wire rack and cool completely before slicing or serving.
Notes
- You can substitute coconut oil with vegetable or canola oil if preferred.
- This recipe can be made into muffins by adjusting baking time accordingly.
- Checking the bread early for doneness helps prevent overbaking as oven temperatures may vary.
- Ensure zucchini and carrots are shredded finely to integrate well into the batter.
- Adding orange zest brightens the flavor with a fresh citrus note.
- Store bread tightly wrapped at room temperature for up to 3 days or refrigerate to extend freshness.
