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💛 Why This Bread Is a Parent Win
Getting kids to eat vegetables can feel like a full-time job. That’s why this Zucchini Carrot Bread is a genius solution. It’s loaded with nutrition, but so naturally sweet and tasty that little ones won’t even notice they’re eating veggies.
✅ Great for toddlers, kids, and adults
✅ Packed with fiber, vitamin A, and moisture from zucchini & carrots
✅ Freezes beautifully for meal prep
✅ Easily adaptable for dairy-free or refined sugar-free diets
✅ No mixer needed—just a bowl and a spoon!
🛒 Ingredients
Dry Ingredients
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1 ½ cups all-purpose flour (or half whole wheat)
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1 tsp ground cinnamon
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¼ tsp nutmeg (optional)
Wet Ingredients
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2 large eggs
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½ cup light oil (avocado, olive, or melted coconut)
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¼ cup unsweetened applesauce
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½ cup brown sugar or coconut sugar
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1 tsp vanilla extract
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1 cup grated zucchini (lightly squeezed)
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¾ cup grated carrots (peeled before grating)
Optional Add-Ins
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¼ cup raisins or mini chocolate chips (dairy-free if needed)
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2 tbsp ground flaxseed for added fiber
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Dash of orange zest for brightness
👩🍳 How to Make Zucchini Carrot Bread
Step-by-Step Instructions
1. Prep Your Oven and Pan
Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
2. Grate the Veggies
Grate zucchini and carrots using a fine grater. Lightly squeeze zucchini to remove excess water, but don’t over-dry.
3. Mix the Wet Ingredients
In a large mixing bowl, whisk together eggs, oil, applesauce, sugar, and vanilla until smooth and well combined.
4. Add the Veggies
Stir in the zucchini and carrots. The batter will look colorful and thick—perfect!
5. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
6. Mix and Fold
Add dry ingredients to the wet mixture and stir gently until just combined. Fold in any optional add-ins like raisins or mini chocolate chips.
7. Bake
Pour batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
🌟 Tips for Success
Let Kids Help
Let your little ones stir or sprinkle in the mix-ins—they’ll love eating something they helped make!
Don’t Overmix
Gently combine the ingredients to keep your bread soft and fluffy.
Choose Sweet Carrots
Use fresh, sweet carrots for the best flavor. Baby carrots work too!
Want It Muffin-Style?
Pour the batter into muffin tins and bake for 18–22 minutes for easy grab-and-go snacks.
🧊 Storage & Freezing
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At Room Temperature: Store covered for up to 3 days.
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Refrigerator: Keeps fresh for up to a week in an airtight container.
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Freezer: Slice, wrap, and freeze for up to 3 months. Reheat in a toaster oven or microwave.
🍽️ Serving Ideas
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Toasted with a bit of almond butter
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Cubed and packed in lunchboxes with fruit
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Topped with a dairy-free yogurt or nut butter
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With a glass of milk or oat milk for snack time
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Served alongside scrambled eggs for breakfast
❓ FAQs About Zucchini Carrot Bread
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free baking flour blend with xanthan gum.
What can I use instead of applesauce?
Mashed banana, plain yogurt, or even more oil can work.
Can I make this vegan?
Swap eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg). Make sure any chocolate chips are dairy-free.
Can I reduce the sugar?
Yes—use ¼ cup sugar or substitute with honey or maple syrup. Just reduce other liquids slightly.
🧾 Approximate Nutrition Info (per slice – 10 servings)
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Calories: 180
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Fat: 8g
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Carbohydrates: 24g
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Sugar: 10g
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Protein: 3g
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Fiber: 2g
Values may vary based on ingredients used.
🧁 Final Thoughts
This Zucchini Carrot Bread is the perfect hidden-veggie hack for busy parents. It’s a soft, lightly sweet loaf that looks like a treat but delivers solid nutrition. Whether you’re sneaking veggies into a toddler’s breakfast or packing lunchboxes with better-for-you snacks, this loaf is a must-try.
Make it once, and it’ll become part of your weekly bake rotation—kid-approved and mom-tested!
