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Zucchini Carrot Bread

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Moist, warmly-spiced quick bread packed with grated zucchini, carrot, and toasted walnuts for a tender crumb and a pop of color.

Ingredients

Scale
  • 1 cup walnuts, chopped and lightly toasted
  • 1 ¾ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • 2 tsp ground cinnamon
  • ¼ tsp ground allspice
  • ⅛ tsp ground nutmeg
  • ½ tsp salt
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 Tbsp pure vanilla extract
  • ¾ cup avocado oil
  • 1 cup grated zucchini (lightly packed)
  • 1 cup grated carrot (lightly packed)

Instructions

  1. Spread walnuts in a dry skillet over medium heat; toast 2 min until fragrant, then cool.
  2. Preheat oven to 350 °F / 175 °C. Line a 9 × 5-inch loaf pan with parchment, leaving overhang; mist with cooking spray.
  3. In a medium bowl whisk flour, baking powder, baking soda, cinnamon, allspice, nutmeg and salt.
  4. In a large bowl whisk brown sugar, granulated sugar, eggs and vanilla until slightly thickened; slowly whisk in avocado oil.
  5. Stir dry ingredients into wet just until a few streaks remain.
  6. Fold in zucchini, carrot and toasted walnuts until evenly distributed.
  7. Scrape batter into prepared pan and smooth top. Bake 1 hour 10 minutes (± 5 min) until a skewer inserted at center comes out clean.
  8. Cool loaf in pan 10 min; lift out with parchment and cool completely on a rack.
  9. Slice into 9 pieces and enjoy warm or at room temperature.

Notes

  • Freshly grated vegetables give the loaf its signature moisture and jewel-like flecks.
  • Avocado oil provides heart-healthy fats and a neutral flavor; melted coconut or canola oil also work.
  • Substitute pecans for walnuts if preferred; always toast nuts for maximum flavor.
  • Store wrapped at room temperature up to 3 days, or freeze individual slices up to 3 months.

Nutrition

Keywords: zucchini bread, carrot bread, quick bread, walnut, avocado oil

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