Carrot Zucchini Bread Recipe -
Carrot Zucchini Bread Recipe
  • READY IN hrs

Carrot Zucchini Bread

Recipe by  

"This is a moist delicious bread, excellent for weekend brunch."

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Ingredients Edit and Save

Original recipe makes 2 9x5-inch loaves Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    2 hrs 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. Sift together the flour, baking powder, baking soda, salt, and cinnamon; set aside.
  2. Combine the eggs, buttermilk, and melted butter in a mixing bowl. Stir in the brown sugar. Add the zucchini, carrots, and orange and lemon zests.
  3. Stir the dry ingredients to the wet ingredients and stir gently until just combined. Fold in the walnuts.
  4. Pour batter into prepared loaf pans. Bake at 350 degrees F (175 degrees C) for 60 to 75 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Sep 17, 2008

This was great! I used whole wheat pastry flour, and think I will add a little more brown sugar next time. My family loved it, thank you.

Most Helpful Critical Review
Nov 16, 2010

I'm frustrated I chose to make this bread because I used a lot of good ingredients that would have tasted much better prepared almost any other way. I added extra spice, vanilla and almond extract and a 1/4 cup extra sugar, and it is still bland. I'm also going to try a sweet cream cheese and hope that I don't have to just throw the loaves away.


20 Ratings

Feb 10, 2009

I made these into little muffins and my 12 month old son loves them. I really like that they don't have a lot of sugar. Delicious! ;o)

Sep 28, 2008

I loved this recipe. It's like a harvest quick bread, but not the same old zucchini bread. The citrus zest is a nice touch, but I only jad orange so I don't know what the lemon would have done. I baked it a little longer to pull out a clean toothpick. Wonderful, it'll go into my recipe box. Thanks.

Jul 08, 2011

Great bread! I added a tsp. of cloves and a tsp. of vanilla. This does not have alot of sugar which makes it great for those on low sugar diets. Will make a great breakfast bread. Shared a loaf with friends and they raved. Thank you!

Jul 29, 2010

Straight out of the oven, it was a little dry, but with only 1/2 cup of brown sugar and 2 Tbsp of butter; it was to be expected. The texture however was spot on (as another reviewer wrote) and as the hours past, it became more moist. This time however I did add Penzey's Cake Spice (instead of straight cinnamon as I had just purchased it and wanted to try it out), which worked out perfectly with the citrus so I will be using that again...I may add another 1/2 tsp. Next time I might add only orange zest and replace the 1/2 cup buttermilk with orange juice (so it would be 1 cup buttermilk and 1/2 cup orange juice) Lastly, I might add 1 tsp of vanilla or almond extract...these are just my additional thoughts. Thanks jandeli for posting this recipe and making quick bread a little more healthy!

Aug 25, 2009

It's good but something is missing. I even added cloves, extra cinnamon,nutmeg, and some crushed pineapple and they are still pretty bland. They will be fine for my 2 yr old though...

Jul 21, 2009

I made these with a few of the suggestions from the reviews (sub applesauce for oil and used egg substitute) and they came out like rubber:( Not happy at all...


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  • Calories
  • 125 kcal
  • 6%
  • Carbohydrates
  • 20.6 g
  • 7%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 197 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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