Carrot Zucchini Bread Recipe – Wholewheat & Oat Loaf

Last Updated on 5 months ago by Neha Deshmukh

Carrot Zucchini Bread Recipe – Wholewheat & Oat Loaf

Hey everyone! I’m so excited to share this recipe with you – it’s for a wonderfully moist and flavorful Carrot Zucchini Bread. It’s become a bit of a staple in my kitchen, especially during the cooler months. Honestly, it’s the kind of loaf that just feels like home. Plus, sneaking in those extra veggies is always a win, right?

Why You’ll Love This Recipe

This isn’t your average carrot cake disguised as bread! It’s a lovely balance of sweet and subtly spiced, packed with goodness from wholewheat flour, oats, and of course, loads of carrots and zucchini. It’s perfect for breakfast, a snack, or even a light dessert. And the best part? It’s surprisingly easy to make.

Ingredients

Here’s what you’ll need to whip up this delicious loaf:

• 1 cup wholewheat flour (about 120g)
• ½ cup quick oats (about 40g)
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon powder
• 2 eggs
• ½ cup olive oil (about 120ml)
• ¾ cup brown sugar (about 150g)
• 2 large carrots, grated (about 1 cup)
• 4 small zucchini (about 1 cup grated)
• ½ cup walnuts, chopped (about 60g)

Ingredient Notes

Let’s talk ingredients for a sec! Using wholewheat flour adds a lovely nutty flavor and a boost of fiber. Don’t worry, it doesn’t make the bread heavy at all. I often use a mix of wholewheat and all-purpose if I want a lighter texture, but wholewheat is my go-to for the added health benefits.

Quick oats are fantastic here because they help bind the bread and add a subtle chewiness. Grinding them into a powder helps create a really tender crumb.

And can we talk about olive oil in baking? It might sound unusual, but it adds incredible moisture and a delicate flavor. It’s a trick my grandmother taught me, and I’ve been using it ever since!

Finally, cinnamon is a classic pairing with carrots, but feel free to experiment with other warming spices – more on that later! In some parts of India, a pinch of cardamom is also added to sweet breads for a unique flavour.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 180°C (350°F). Grease a large loaf pan – I like to use a little olive oil spray to make sure nothing sticks.
2. Now, grind those quick oats into a fine powder. You can use a food processor or even a blender for this.
3. In a large bowl, whisk together the ground oats, wholewheat flour, baking powder, baking soda, and cinnamon. This is your dry ingredient mix.
4. In another bowl, beat the eggs and olive oil together until they’re nicely combined. Then, mix in the brown sugar until everything is well blended.
5. Fold in the grated carrots and zucchini into the wet mixture. Don’t overmix!
6. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula. You want to combine everything just until it’s incorporated. Stir in the chopped walnuts.
7. Pour the batter into your prepared loaf pan and spread it evenly.
8. Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
9. Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Trust me, the wait is worth it!

Expert Tips

Want to make sure your Carrot Zucchini Bread turns out perfectly every time? Here are a few of my go-to tips:

• Moist Loaf Secret: Don’t overbake! Start checking for doneness around 50 minutes.
• Preventing Sticking: Greasing the pan really well is key. I sometimes line the bottom with parchment paper for extra insurance.
• Even Baking: Make sure your oven is properly preheated and that the loaf pan is placed in the center of the oven.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I recommend one that includes xanthan gum for binding.
• Spice Level Adjustment: Add a pinch of nutmeg or ginger for a warmer, more complex flavor. My friend loves adding a tiny bit of clove!
• Festival Adaptations: This bread makes a wonderful gift during Diwali or Christmas. Wrap it in festive paper and tie it with a ribbon.

Serving Suggestions

This bread is delicious on its own, but it’s even better with a smear of cream cheese or a dollop of yogurt. A cup of chai or coffee is the perfect accompaniment.

Storage Instructions

Store the cooled bread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2 months. Just wrap it tightly in plastic wrap and then in foil.

FAQs

Let’s tackle some common questions:

(1) Can I use all-purpose flour instead of wholewheat flour?

Yes, you can! The bread will be a little lighter in texture.

(2) Can I add raisins or other dried fruits to this bread?

Absolutely! About ½ cup of raisins, cranberries, or chopped dates would be delicious.

(3) How can I tell if the bread is fully baked?

A skewer inserted into the center should come out clean, or with just a few moist crumbs attached.

(4) Can this bread be frozen? If so, how?

Yes! Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months.

(5) What is the best way to grate the carrots and zucchini for this recipe?

A box grater works perfectly. Just be careful not to grate your fingers!

(6) Can I substitute the olive oil with another oil? Which one would you recommend?

You can! Coconut oil (melted) or avocado oil are good substitutes. Just keep in mind that they might impart a slight flavor to the bread.