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You are here: Home / Breads / Zucchini and Carrot Bread with Crumble Topping

Zucchini and Carrot Bread with Crumble Topping

July 11, 2024 By Dawn 9 Comments

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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.

Slices of zucchini breads on a white plate.

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.
Overlooking a quick bread with a couple of slices on a cutting board.

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.

Combine cinnamon, oats, brown sugar, and flour in a medium bowl.
Butter is added to the bowl for the crumble.
Brown sugar crumble in a glass mixing bowl.

Step three

Make the bread. Beat the eggs, sugar, oil, yogurt, zucchini, and carrots in a large bowl.

Carrors, zucchini, eggs, yogurt, and sugar are mixed together.
Looking down at a bowl with a carrot and zucchini mixture.

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.

Combine the flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
Add the wet ingredients to the dry ingredients.
Looking down at a bowl with quick bread batter and a spatula in it.

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.

Overlooking two loaf pans with batter in them.
The topping is sprinkled over top of the batter.
Two loaf pan with baked quick breads in them.

More quick bread recipes

  • Lemon Poppy Seed Bread
  • Banana Nut Bread
  • Apple Swirl Bread
A wooden cutting board with zucchini and carrot quick bread on it.

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

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.
Print Rate
Course: Breakfast, Dessert, Snack
Keyword: Zucchini and Carrot Bread with Crumble Topping, Zucchini and Carrot Bread
Prep Time: 30 minutes minutes
Cook Time: 55 minutes minutes
Servings: 24 slices
Calories: 130kcal
Author: Dawn

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

  1. Preheat the oven before placing the bread in the oven. 
  2. Use ingredients that are at room temperature.
  3. Don’t over-mix the ingredients. Use a wooden spoon to mix just until the ingredients are combined.
  4. 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.
  5. The bread can be frozen for two to three months.
 
Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition

Calories: 130kcal | Carbohydrates: 24.4g | Protein: 2.7g | Fat: 4.1g | Saturated Fat: 1.3g | Cholesterol: 33mg | Sodium: 1978mg | Potassium: 926mg | Fiber: 4g | Sugar: 6.9g | Calcium: 438mg | Iron: 2mg

This recipe was originally published on August 26, 2014. It has been updated with new content and pictures on July 11, 2024.

Filed Under: Breads

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Reader Interactions

Comments

  1. Joanne

    August 26, 2014 at 12:16 pm

    Love this mix of zucchini and carrot cake! And the crumble on top is a genius idea. Who doesn’t love a good crumble?!

    Reply
  2. Mijú

    August 26, 2014 at 2:03 pm

    Se ve ideal :=)
    Un saludito

    Reply
  3. Karen @ BakingInATornado

    August 26, 2014 at 2:31 pm

    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.

    Reply
  4. Debby@Just Breathe

    August 26, 2014 at 3:53 pm

    That looks really good and hearty!

    Reply
  5. Juliana

    August 27, 2014 at 3:49 am

    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 😀

    Reply
  6. Kitchen Riffs

    August 27, 2014 at 3:16 pm

    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.

    Reply
  7. Lily Zandel

    December 23, 2022 at 12:38 pm

    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.

    Reply
    • Dawn

      December 23, 2022 at 1:30 pm

      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.

      Reply
  8. angiesrecipes

    July 12, 2024 at 6:58 am

    Love quick bread! This looks so awesome with that thick layer of streusel.

    Reply

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Dawn

Welcome to Words of Deliciousness!
My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
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