Zucchini and Carrot Bread with Crumble Topping is a delicious moist quick bread that is easy to make. Enjoy a slice for breakfast or a snack in the afternoon.
There is no better way to use zucchini from your garden than to make a loaf of delicious zucchini bread. Even if you don’t have zucchini from your garden, this bread is a delicious one that you will want to make.
This bread is one of my favorite zucchini quick-bread recipes. The bread is delicious, moist, and super simple to make. The zucchini and carrots give the bread a moistness. Also, I love the flavor of the combination of zucchini and carrots in this bread. I am sure your family will agree. It is also a great way to get your kids to eat their vegetables.
Helpful Tips
- Preheat the oven when you start the recipe. The oven should be preheated when the bread is ready to go in the oven.
- Use ingredients that are at room temperature.
- Add the wet ingredients to the dry ingredients all at one time.
- Use a wooden spoon to mix the ingredients, making sure not to over-mix.
- Check the bread for doneness about 5 minutes for the minimum baking time. All ovens bake differently.
- Check for doneness with a wooden pick inserted in the middle of the loaf. If the pick comes out clean or with a few moist crumbs the bread is ready to take out of the oven.
- This bread freezes well. Freeze in an airtight container for two to three months.
Ingredients you will need to make the zucchini and carrot bread
Crumble
- Brown Sugar
- All-Purpose Flour
- Old-Fashion Oats
- Cinnamon
- Butter
Bread
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Cinnamon
- Large Eggs
- Sugar
- Vegetable Oil
- Yogurt
- Zucchini
- Carrots
Steps for making this recipe
Preheat the oven and grease 2 loaf pans.
Steps one and two
Make the crumble. Combine the brown sugar, flour, oats, and cinnamon in a medium bowl. Add the butter and cut in.
Step three
Make the bread. Beat the eggs, sugar, oil, yogurt, zucchini, and carrots in a large bowl.
Steps four, five, and six
Combine the flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Add the wet ingredients to the dry ingredients and mix until just combined.
Steps seven, eight, and nine
Divide the batter between the two loaf pans. Sprinkle the crumble on the top of each loaf. Bake in a preheated oven for 45 to 55 minutes.
More quick bread recipes
If you make this Zucchini and Carrot Bread with Crumble Topping, I would love to hear about it! Please leave me a comment and a rating.
Zucchini and Carrot Bread with Crumble Topping
Ingredients
Crumble Topping
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup old-fashion oats
- 1/2 teaspoon cinnamon
- 1/4 cup butter
Bread
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup yogurt
- 1 cup shredded zucchini
- 1 cup shredded carrots
Instructions
- Preheat the oven to 325 degrees F. Grease 2 loaf pans
Crumble
- Mix together the brown sugar, flour, old-fashioned oats, and cinnamon in a medium bowl.
- Add the butter to the dry ingredients, and mix with a fork, pastry cutter, or your fingers until the ingredients are mixed well. Set aside.
Bread
- Beat the eggs, sugar, oil, yogurt, carrots, and zucchini in a medium bowl.
- Mix the flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
- Add the wet ingredients to the dry ingredients, and mix until the ingredients are combined.
- Divide the batter between the two loaf pans.
- Bake in the preheated oven for 45 to 55 minutes or until a wooden pick inserted in the center comes out clean,
- Remove the bread from the oven and set a cooling rack. Cool for 10 to 15 minutes. Remove from the pans set back on the cooling rack and cool completely.
Notes
- Preheat the oven before placing the bread in the oven.
- Use ingredients that are at room temperature.
- Don’t over-mix the ingredients. Use a wooden spoon to mix just until the ingredients are combined.
- Check for doneness with a wooden pick. Insert the pick in the center of the loaf, and if it comes out clean or with a few moist crumbs it is done.
- The bread can be frozen for two to three months.
Nutrition
This recipe was originally published on August 26, 2014. It has been updated with new content and pictures on July 11, 2024.
Love this mix of zucchini and carrot cake! And the crumble on top is a genius idea. Who doesn’t love a good crumble?!
Se ve ideal :=)
Un saludito
I’m a quick bread lover. Although my kids are grown they’re still not the greatest eaters and I’m wondering if this might be a great way to get both zucchini and carrots into them. And I love that this bread has yogurt too.
That looks really good and hearty!
Yes Dawn, zucchini and carrot sound good together, and like you I would not even think about it in the past…looks delicious and I like the topping as well.
Have a wonderful week 😀
I don’t believe I’ve ever had zucchini and carrots in a bread before. But they sound like such a terrific combo! Really great idea — thanks so much.
I need you to please clarify. I am a new baker. In the crumble portion of the recipe you list brown sugar twice…once as well packed and right under it, all purpose. Is there more then one kind of brown sugar? Looking forward to your reply so I can make this yummy looking bread.
Hi Lily, thank you for stopping by my blog. I am sorry for the confusion. I have corrected the mistake. One should have been all-purpose flour. Please let me know if you have any other questions.
Love quick bread! This looks so awesome with that thick layer of streusel.