If you’re looking for a delightful treat that feels both wholesome and indulgent, then this Carrot and Zucchini Loaf Cake Recipe is about to become your new favorite. With the perfect harmony of naturally sweet shredded carrots and tender zucchini, it creates a moist, flavorful loaf that’s packed with texture and a subtle earthiness. Every bite is a little celebration of fresh, simple ingredients transformed into a cozy slice of comfort that’s just perfect for breakfast, a snack, or a coffee break anytime.

Ingredients You’ll Need

The first image shows bright orange carrot shreds falling from a stainless steel grater onto a white marbled surface with a wooden board underneath. The carrot shreds are fresh and finely shredded. The second image shows a white bowl filled with a thick, creamy mix that is light tan in color with small orange and green bits inside. A green spatula with a wooden handle is resting inside the bowl, stirring the mixture. The bowl is on a white marbled surface with a green and white striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem basic, but each one plays a crucial role in building the moist, tender crumb and balanced sweetness of this loaf cake. From the shredded veggies that bring moisture and texture to the gentle hint of vanilla that rounds out the flavors, every item is thoughtfully chosen to make this recipe shine.

1 cup shredded carrots: Adds natural sweetness and moisture, plus a vibrant orange pop of color.
1 cup shredded zucchini: Keeps the loaf wonderfully moist without overpowering the flavor.
1 large egg: Binds everything together for a tender crumb.
1/2 cup brown sugar: Gives a deep, molasses-like sweetness and helps keep the loaf moist.
1/2 cup white granulated sugar: Balances out the brown sugar for a lighter sweetness.
1/3 cup vegetable oil (olive oil works beautifully): Adds richness and keeps the texture soft.
2 tsp vanilla extract: Brings warmth and depth to every bite.
1/4 cup yogurt: Adds moisture and a slight tang to cut through the sweetness.
1 cup all-purpose flour: The foundation that gives structure to the loaf.
1/2 tsp baking soda: Helps the cake rise perfectly fluffy.
1/2 tsp baking powder: Works with baking soda for ideal lift and texture.
Pinch of salt: Enhances all the flavors.
Optional: 1/4 cup crushed walnuts: Adds a lovely crunch and nutty flavor.
Optional: vanilla or caramel icing: Perfect for an extra indulgent finish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Carrot and Zucchini Loaf Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 400°F (200°C). Grease your loaf pan thoroughly to ensure the cake doesn’t stick and comes out perfectly intact once baked. A little oil and a dusting of flour or parchment paper work wonders here.

Step 2: Mix Your Wet Ingredients

In a large bowl, whisk together the egg, both sugars, vegetable oil, vanilla extract, and yogurt. Mixing these components first makes sure your sugars start dissolving a bit into the oils and yogurt, creating a smooth, luscious base for your cake batter.

Step 3: Combine the Dry Ingredients

In a separate bowl, sift together the flour, baking soda, baking powder, and salt. This step guarantees an even distribution of leavening agents, providing the lift your loaf needs for fluffiness.

Step 4: Incorporate Dry Ingredients Into Wet

Gently fold the flour mixture into your wet ingredients until just combined. Overmixing will develop the gluten and make the loaf dense, so be gentle to keep it tender and soft.

Step 5: Add Shredded Carrots and Zucchini

Carefully fold in the shredded carrots and zucchini, along with the optional crushed walnuts if you’re using them. These veggies contribute moisture and a delicate texture that makes each slice satisfying.

Step 6: Bake to Perfection

Pour the batter into your greased loaf pan and smooth the top. Bake for about 1 hour, or until a toothpick inserted near the center comes out clean. The aroma filling your kitchen at this stage is just irresistible!

Step 7: Cool and Add Finishing Touches

Once baked, let the loaf cool on a wire rack to set properly. If you’re feeling indulgent, top with a swirl of vanilla or caramel icing for a wonderful creamy finish. Then slice, serve, and enjoy every bite.

How to Serve Carrot and Zucchini Loaf Cake Recipe

A white ceramic baking dish with ruffled edges is placed inside an oven on a metal rack. Inside the dish is a layer of light brown parchment paper loosely folded, covering the bottom and sides of the dish. The oven interior is dark with some brown marks on the top inside surface, and the oven light is on, glowing warmly from the left side. The scene has a clean and simple look with the white ceramic dish standing out against the dark oven. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of powdered sugar or a light drizzle of vanilla or caramel icing adds an inviting touch. Toasted nuts on top can add a lovely crunch contrast that elevates the experience.

Side Dishes

This loaf pairs beautifully with a cup of tea or coffee, and for a more decadent treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh fruit or a crisp green salad can balance out the sweetness nicely for brunch.

Creative Ways to Present

Try slicing the loaf into small squares and serving as bite-sized finger foods at a party or gathering. You could also layer thin slices with cream cheese frosting to create a fun mini cake or trifle dessert.

Make Ahead and Storage

Storing Leftovers

Wrap leftover carrot and zucchini loaf cake tightly in plastic wrap or place in an airtight container. It will keep fresh at room temperature for up to 3 days or refrigerated for up to a week, preserving moisture and flavor.

Freezing

This loaf freezes beautifully. Wrap it well in plastic and foil or place in a freezer-safe container. When you’re ready, thaw overnight in the fridge or at room temperature for a soft, fresh taste any time you crave it.

Reheating

For a warm slice, simply microwave a piece for 15-20 seconds or pop slices briefly in a toaster oven. This helps revive the cake’s softness and brings out those delightful vanilla and spice aromas again.

FAQs

Can I substitute the yogurt?

Absolutely! You can swap the yogurt for sour cream or even a bit of buttermilk. These alternatives maintain the moisture and slight tang that the yogurt provides.

Is it necessary to peel the carrots and zucchini?

Peeling is not necessary if your vegetables are fresh and tender. Just wash well and shred. The skin actually adds extra nutrients and texture.

Can I make this loaf gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend designed for baking. Just make sure it contains xanthan gum or a similar binder for the best texture.

What makes this Carrot and Zucchini Loaf so moist?

The combination of shredded vegetables, vegetable oil, and yogurt all work together to keep the loaf wonderfully soft and moist, without the heaviness of butter.

Can I add other mix-ins?

Definitely! Raisins, shredded coconut, or even chocolate chips could be fun additions. Just fold them in along with the veggies for a personalized touch.

Final Thoughts

If you try this Carrot and Zucchini Loaf Cake Recipe, you’re in for a treat that feels both nourishing and delightfully indulgent. It’s simple to make, wonderfully versatile, and full of flavor that everyone will love. So grab those fresh veggies and get ready to enjoy a slice of homemade happiness that’s perfect any time of day!