Marie Saba

Crazy Good Zucchini & Carrot Bread

Marie Saba
Crazy Good Zucchini & Carrot Bread

Is it weird to describe zucchini & carrot bread as “crazy good”? Normally, yes. But for this recipe, no.

Crazy good is completely accurate.


Here’s why: the recipe is based on a carrot cake I’ve been making for my dad’s birthday since he turned forty. (For perspective, I am now forty!). So it’s definitely a tried-and-true recipe. And mmmmm is it good!

I took that recipe and made a few changes to make it a little less indulgent (reduced the sugar, switched flour to gluten free, added zucchini and swapped coconut oil for the canola). What didn’t change is the delicious cinnamon carrot cake flavor. It has one tablespoon of cinnamon, which sounds like way too much, but trust me — it’s perfect. Together with the brown sugar, four eggs, and hint of nutmeg, you don’t even taste the veggies. And there are a lot of veggies: 4-5 carrots and 2 large zucchini in just four loaves! 


The biggest hassle of making this bread is grating the carrots and zucchini. I use my food processor and it’s done in just a few minutes. If you do it by hand, be prepared to break a sweat though: Four cups of grated zucchini / carrot is a LOT . . . but it’s worth it! Love this bread for breakfast or anytime snack with a cup of tea. Lots of flavor, not too sweet, and with all the veggies, I feel pretty good about eating it :)


Crazy Good Zucchini & Carrot Bread: Gluten Free & Dairy Free

Yields 4 mini loaves



  1. Preheat oven to 350 degrees F. Grease 4 mini loaf pans (approx. 7″ x 2″ x 3″) with coconut oil.

  2. In a large bowl, mix together sugar, eggs, zucchini, carrot and oil. In a separate bowl, mix together gluten free flourgluten free oat flour, baking soda, baking powder, cinnamon, salt and nutmeg. Add dry ingredients to wet and stir to combine. Batter will be very thick.

  3. Split batter evenly between loaf pans. (Batter will be very thick because coconut oil solidifies as it cools.) If using, sprinkle sugar in the raw on top of batter in each pan. Place loaf pans on large baking sheet and place baking sheet in oven. Bake at 350 degrees for 40 to 50 minutes, or until toothpick inserted into the center comes out clean. Remove from oven and cool.

  4. To remove loafs from pans, run a butter knife around the edges of the inside of the pan to loosen the loaf. Gently loosen the bottom of the loaf as well. Turn the pan sideways with one hand underneath until loaf falls out into your hand. Place loaf on wire rack to continue cooling. Serve immediately, or wrap in plastic wrap to save or freeze, or give away.