Pioneer Woman’s Zucchini Carrot Bread Recipe: Sweet Morning Magic

When zucchini carrot bread emerges from the oven, magic happens in your kitchen.

Verdant vegetables disguise themselves as a decadent morning indulgence, surprising even the most discerning palates.

Warm spices weave through soft, moist crumbs, creating a symphony of flavors that whispers comfort.

Each slice carries hints of sweetness balanced by earthy vegetable nuances, transforming simple ingredients into something extraordinary.

Tender and aromatic, this bread blends nutrition with pure deliciousness, making vegetables feel like a secret dessert.

Crisp edges and a golden-brown exterior promise a sensory experience that elevates humble produce into culinary art.

How to Keep Zucchini Carrot Bread Moist

• Meal Planning & Storage Advice
• Preserve Fresh Flavor: Store cooled bread wrapped tightly in plastic wrap or aluminum foil at room temperature for up to 3 days. Keep away from direct sunlight and heat sources.
• Refrigerate for Extended Enjoyment: Extend the bread's life by refrigerating in an airtight container for up to 7 days. Bring to room temperature before serving for optimal taste and texture.
• Freeze for Future Cravings: Slice the bread before freezing, placing parchment paper between slices. Wrap securely in plastic wrap and then aluminum foil. Freeze up to 2 months. Thaw overnight in the refrigerator for best results.
• Revive and Refresh: Quickly warm individual slices in a toaster or briefly in the microwave. Brush with a touch of butter or drizzle with extra glaze to restore moisture and enhance flavor.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Calories: 320 kcal

Servings: 8

Ingredients in Pioneer Woman Zucchini Carrot Bread

• All-Purpose Flour: Choose unbleached flour for richer flavor and better texture.
• Salt: Use fine sea salt for even distribution and balanced taste.
• Baking Soda, Baking Powder: Check expiration dates to ensure rising power.
• Cinnamon, Ginger, Cardamom: Select fresh, fragrant spices from reputable brands.

• Granulated Sugar, Brown Sugar: Opt for organic sugars for deeper caramel notes.
• Vegetable Oil: Select a neutral-flavored oil like canola for consistent results.
• Eggs: Use room temperature eggs for smoother batter incorporation.
• Orange Zest: Choose firm, bright oranges with vibrant skin for maximum flavor.

• Carrots, Zucchini: Pick firm, fresh vegetables without soft spots.
• Demerara Sugar: Select coarse sugar for delightful crunchy topping.
• Powdered Sugar: Sift to prevent lumps in glaze.
• Milk: Whole milk provides richer glaze consistency.
• Vanilla: Pure vanilla extract delivers authentic flavor.
• Nutmeg: Freshly grated offers more intense aroma.
• Toasted Coconut Flakes: Choose unsweetened for balanced sweetness.

Equipment to Bake Zucchini Carrot Bread Easily

• Box Grater: Perfect for shredding carrots and zucchini into fine, uniform pieces.
• Large Mixing Bowl: Spacious vessel for blending wet ingredients smoothly.
• Medium Mixing Bowl: Ideal for combining dry ingredients and creating the perfect flour mixture.
• 9×5-inch Loaf Pan: Essential for shaping and baking the bread with even heat distribution.
• Whisk: Great for blending ingredients and creating silky-smooth textures.
• Spatula: Helps fold ingredients gently and smooth batter in the pan.
• Measuring Cups and Spoons: Crucial for accurate ingredient proportions.
• Kitchen Towel or Paper Towels: Useful for squeezing moisture from zucchini.
• Skewer or Toothpick: Helps check bread doneness by testing the center.
• Cooling Rack: Allows bread to cool evenly and prevent soggy bottoms.

Step-by-Step for Zucchini Carrot Bread

• Fire Up the Oven

Preheat the oven to 350°F and prepare a loaf pan by coating it with butter or cooking spray, ensuring complete coverage.

• Create Veggie Base

Grate carrots and zucchini, then thoroughly squeeze out excess moisture using a clean kitchen towel to keep the vegetables dry and packed with flavor.

• Blend Dry Ingredients

Whisk together flour, salt, baking soda, baking powder, cinnamon, ginger, and cardamom in a medium bowl until perfectly combined.

• Craft Wet Ingredient Mixture

In a large bowl, mix granulated sugar, brown sugar, and vegetable oil. Add eggs and whisk until smooth. Gently fold in grated carrots, zucchini, and orange zest for a burst of fresh flavor.

• Assemble and Bake

Carefully fold dry ingredients into the wet mixture, avoiding overmixing. Pour batter into the prepared pan, smooth the top, and sprinkle demerara sugar for a crunchy finish. Bake on the middle oven rack for 55-60 minutes. Test doneness by inserting a skewer – it should come out clean.

• Finish with Flair

Create a quick glaze by whisking powdered sugar, milk, vanilla, nutmeg, and a pinch of salt. Once the bread has cooled completely, drizzle the glaze over the top and garnish with toasted coconut flakes for an extra touch of deliciousness.

How to Add Flavor to Zucchini Carrot Bread

Replace all-purpose flour with whole wheat or gluten-free alternatives for a nutrition boost and different texture profile.

Fold in chopped walnuts, pecans, or almonds to add crunch and rich, nutty depth to your bread’s flavor.

Experiment with additional warm spices like allspice, nutmeg, or cloves to create a personalized flavor signature that matches your taste preferences.

This bread freezes beautifully for up to 3 months. Wrap tightly in plastic wrap and aluminum foil to preserve moisture and freshness for later enjoyment.

Ways to Serve Zucchini Carrot Bread

• Slice and Serve Warm
• Cut thick, rustic slices while the bread is still slightly warm to enjoy maximum flavor and soft texture. The hint of spices and sweetness tastes incredible right after baking.
• Pair with Morning Beverages
• Complement this spiced veggie bread with hot coffee, chai tea, or a creamy latte. The warm spices like cinnamon and cardamom beautifully match rich morning drinks.
• Create Beautiful Presentation
• Arrange slices on a wooden cutting board with a dusting of powdered sugar. Garnish with fresh mint leaves or extra toasted coconut flakes for an elegant touch that makes the bread look restaurant-worthy.
• Enjoy as Versatile Snack
• Serve as a delightful afternoon treat with cream cheese spread, or pack slices for a quick breakfast or lunch companion. This bread works perfectly as a portable, nutritious snack option.

Moist Pioneer Woman Zucchini Carrot Bread Recipe

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4.9 from 15 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

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Description

Aromatic pioneer woman zucchini carrot bread combines garden-fresh vegetables with warm spices for a moist, hearty quick bread. Cinnamon and nutmeg provide comforting depth while you savor each delectable slice.

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Ingredients

Scale 1x2x3x

• 8 oz/226 g carrots (2 small)
• 10 oz/284 g zucchini (2 small)
• 2 cups all-purpose flour
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup sweetened coconut flakes (toasted)
• ½ tsp ground ginger
• ½ tsp ground cardamom
• ½ tsp ground nutmeg (freshly grated)
• 1 tbsp demerara sugar
• 1 tsp kosher salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp freshly grated orange zest
• 1 tsp pure vanilla extract
• ¾ cup powdered sugar
• ½ cup vegetable oil
• 4–5 tsp milk (whole or buttermilk)
• 2 large eggs
• Pinch salt

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Instructions

1. Preparation: Preheat oven to 350°F and grease a 9×5-inch loaf pan with butter or cooking spray.
2. Vegetable Preparation: Grate carrots and zucchini, then firmly squeeze out excess moisture using a clean towel to prevent soggy bread.
3. Dry Ingredient Blend: Sift flour, salt, baking soda, baking powder, cinnamon, ginger, and cardamom together in a medium bowl to ensure even spice distribution.
4. Wet Ingredient Fusion: Whisk granulated and brown sugars with vegetable oil until smooth. Add eggs individually, mixing thoroughly after each incorporation.
5. Batter Assembly: Fold grated vegetables and orange zest into the sugar mixture. Gradually integrate dry ingredients, stirring gently until just combined to maintain a tender crumb.
6. Baking Process: Transfer batter to prepared pan, smoothing the surface. Sprinkle demerara sugar on top for a crisp texture. Bake in the oven’s center for 55-65 minutes, rotating midway through cooking.
7. Doneness Check: Verify bread is fully baked by inserting a wooden skewer into the center – it should emerge clean with minimal crumbs.
8. Cooling and Finishing: Rest bread in pan for 10 minutes, then transfer to a wire rack. Once completely cooled, optionally drizzle with a glaze made from powdered sugar, milk, vanilla, nutmeg, and a salt pinch.
9. Garnish: Complete by sprinkling toasted coconut flakes for an elegant, textural finish.

Notes

• Moisture Management: Thoroughly squeeze out excess liquid from grated zucchini and carrots to prevent a soggy, dense bread texture that could ruin the recipe’s delicate structure.
• Spice Precision: Sifting dry ingredients ensures even spice distribution and eliminates potential flour lumps, creating a more consistent and flavorful bread.
• Mixing Technique: Fold ingredients gently and avoid overmixing to maintain a tender, light crumb – aggressive mixing can develop gluten and result in a tough, chewy bread.
• Temperature Control: Use the center rack for even baking and rotate the pan halfway through to guarantee uniform browning and prevent uneven cooking around the edges.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 28 g
• Sodium: 300 mg
• Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 40 mg