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Spiced Zucchini Carrot Bread {Recipe}

A quick bread packed with tons of cinnamon and nutmeg, carrots, zucchini, orange zest, dried cranberries, walnuts and coconut oil. A great way to use summer zucchini!

This is the time of the year when everyone starts to feel pretty over the surplus of summer veggies and fast forwards to fall. My favorite farmer at the farmers market gave me an oversized zucchini a few weeks ago because they weren’t selling. Everyone was starting to go for the winter squash instead.

A quick bread packed with tons of cinnamon and nutmeg, carrots, zucchini, orange zest, dried cranberries, walnuts and coconut oil.

My mind immediately went to creating a hybrid summer/fall zucchini bread. I also picked up carrots that day at the farmers market so I got to work on creating a fall spiced zucchini carrot bread. I have been all about recipe development lately so I did tons of reading and research on zucchini bread recipes and then wrote my own based on what seemed to be tried and true ratios along with my ideas for what I wanted in the bread.


The first batch I made turned out good but not great. The texture was a little bit off, it wasn’t quite sweet enough and it needed a lot more spice.

A quick bread packed with tons of cinnamon and nutmeg, carrots, zucchini, orange zest, dried cranberries, walnuts and coconut oil.

I knew exactly what modifications I wanted to make to my recipe and my second test turned out more perfectly than I could have hoped. I packed this bread with tons of cinnamon and nutmeg, carrots, zucchini, orange zest, dried cranberries, walnuts and coconut oil. The mixture of all of these flavors is so delicious and I swear this bread would also be delicious in cupcake form with cream cheese icing! The orange zest really took it over the top and added so much brightness and kick to the flavor of the bread.


The batter starts out a little dry when you’re mixing together the dry and wet ingredients but as soon as you add the carrots and zucchini it reaches normal consistency due to the amount of moisture they’re holding. FYI, I didn’t “wring out” my veggies before adding them to the batter.

A quick bread packed with tons of cinnamon and nutmeg, carrots, zucchini, orange zest, dried cranberries, walnuts and coconut oil.

This bread didn’t last three days in my house. It’s one of the top 10 things I have ever baked. I did share a few slices with a friend who just had a baby and she agreed that it gets two thumbs up. It’s a great “transition” baking project for summer to fall.

Zucchini Carrot Bread
(Recipe developed by Jen DeCurtins, Peanut Butter Runner)


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
1/2 cup coconut oil (softened or melted, can also sub vegetable or canola oil)
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons vanilla
1 cup shredded zucchini
1/2 cup shredded carrot
1/2 cup chopped walnuts
1/2 cup dried cranberries
Zest of one orange


Preheat oven to 350 degrees and prepare a 9 x 5 x 3 loaf pan with butter or cooking spray. Note, you can also make this into muffins. Prepare a muffin tin with cooking spray or liners.

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.

In another bowl, beat together eggs, sugar, oil and vanilla. Combine wet ingredients with dry. Mixture will be thick and hard to stir.

Add in zucchini and carrots and stir until incorporated into batter. It should become more mixable at this point. Add in walnuts, dried cranberries and orange zest and stir to combine.

Bake for 50-60 minutes (loaf), 18-22 minutes (muffins), or until a wooden toothpick comes out clean. Start checking the bread early. Baking times will vary depending on your oven. Let cool in pan for 10-15 minutes and then invert and place on a wire rack to cool completely.

Yield: 1 loaf

{ 32 comments… add one }
  • Mariana September 18, 2014, 11:56 am

    This bread is beautiful! I don’t keep sugar in my apartment, cause I rarely use it! Think I’ll be fine subbing honey or should I go out and buy some sugar?


    • Jen September 18, 2014, 12:15 pm

      i tried the first batch with honey subbed for some of the sugar and texture wasn’t right. you can try it and let me know…or go for the sugar! 🙂

  • Mandy Singer September 18, 2014, 12:24 pm

    The bread looks beautiful and I can’t wait to make it!! Just one question…is the cinnamon and nutmeg to taste? I didn’t see specific amounts listed.

    Thank you for posting this recipe!!

    • Jen September 18, 2014, 12:33 pm

      hi! my blog went crazy in the middle of writing out this recipe and logged me out. the cinnamon and nutmeg got deleted. i added it back in. thanks so much for pointing that out!!!!!

  • Alexandra September 18, 2014, 12:47 pm

    Hi Jen,

    New to reading your blog, but have loved catching up on it, particularly your experience with MCM. It was my first full marathon in 2011 and I LOVED it. I’ve done it 3 times total now, took this year off, but reading about the experience on your blog reminded me how much I loved it and how much I miss having a training schedule and a goal. I’ve basically all but committed to running it again next year (assuming I get in – registration is a lottery system now since its gotten so popular…bummer!)

    And thanks for this recipe – I was so thrilled to see a zucchini bread that didn’t require wringing it out – that’s always such a pain and so messy!!

  • Jodie September 18, 2014, 1:48 pm

    This is in the oven right now.

  • diana September 18, 2014, 2:17 pm

    my weekend is now set. thank you!

  • Jodie September 18, 2014, 2:27 pm

    ok just took it out of the oven and could not wait for it to cool, OMG delicious!!
    Even my husband loved it. This is a keeper for sure and making another one soon, I dont think it is going to last very long.:)

    Thanks so much for sharing.

  • Chicago Jogger September 18, 2014, 3:08 pm

    This is on my “must bake” list! Thanks for sharing. I love new loaf recipes 🙂

  • Sam @ PancakeWarriors September 18, 2014, 3:38 pm

    Yay! I’ve been waiting for you to post this recipe! I have a ton of zucchini in the fridge and haven’t done anything with it because I was hoping to use it in this recipe. Hopefully mine turns out well! Thanks so much for sharing!

  • Leila September 18, 2014, 5:28 pm

    Woooo! I’ll definitely be making this. Zucchini bread is always a big hit in my house and I am so ready for FALL (but seriously.. thanks for not making this pumpkin lol).

  • Tracy @ sprinklesandsquats September 18, 2014, 7:13 pm

    This looks soooo good. I’ve been looking for a good quick bread recipe that doesn’t involve pumpkin (I’ve been making EVERYTHING with pumpkin lately), so this will be perfect! I can’t wait to try it out!

  • Shana September 18, 2014, 7:30 pm

    Does anyone know if this would be good for a diabetic? Or is 1/2 c white and 1/2 c brown sugar still too much sugar? Seems like in one slice it would be minimal…

  • Kasey September 18, 2014, 9:38 pm

    This sounds AWESOME. I so admire people who can write recipes – I am good at following directions but clueless when it comes to freestyling!!

  • Karen September 20, 2014, 10:00 am

    Made this last night and it is AMAZING!
    I didn’t use walnuts or cranberries as I wasn’t really in the mood for either. Instead, I cut an apple into big chunks and mixed into the batter. REALLY GOOD! Also “veganized” it with egg replacer.
    This will be my go-to recipe for fall and winter, both for myself and as gifts!


  • Karen September 21, 2014, 4:57 pm

    FANTASTIC recipe! Made it today without the brown sugar and still love it.

  • Nancy September 23, 2014, 9:34 pm

    baked and disappeared in hours my fam loved ! Thank you PBR

  • GiGi Eats October 2, 2014, 10:10 pm

    I have to try adding veggies to my baked goods – ASAP!!! It’s funny how the thought of sweets with zucchini sounds nasty, but when baked – BOOM, delicious! 🙂

  • Nicole November 6, 2014, 9:14 pm

    I’d like to try baking this gluten-free so my husband can enjoy. Do you think I can substitute Bob’s Red Mill gluten-free flour or an all purpose baking mix using the same measurements?

  • Crystalyn Johnson August 10, 2015, 9:39 am

    What are your thoughts on white sugar and white flour?

    • Jen August 10, 2015, 9:58 am

      While they aren’t something I eat every day, I am totally okay with eating them/baking with them on occasion.

  • Lauren September 23, 2015, 9:20 am

    I tried your recipe for the first time and just wanted to say thanks! It is DELICIOUS!

    • Jennifer DeCurtins September 23, 2015, 9:35 am

      Yay! I’m so glad it turned out well for you!

  • Alexandra June 30, 2017, 12:21 pm

    When I saw the name of this recipe, I thought I could make it really divine if I added cranberries and orange to it. Then I read the ingredients – aaaaand you beat me to it! Can’t wait to put some in my mouth and do me a happy dance! I included the recipe in a round-up of fabulous zucchini recipes here: http://wifesense.com/10-absolutely-fabulous-zucchini-bread/ Just wanted to let you know.

  • Avery August 8, 2017, 12:21 pm

    I made this as muffins minus the cranberries and walnuts and they were delightful! Toasted and served with a little bit of nut butter, yum, an amazing breakfast.

    • Jen August 11, 2017, 12:34 pm

      Awesome! Thanks for sharing your modifications. Always helpful!

  • Michelle September 3, 2017, 6:49 pm

    For those of you looking for nutrition information, I didn’t make any substitutions and the entire recipe came out to 3,281 calories. It made 10 muffins for me so 328 calories per serving 🙂

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