I always think of my mom when I’m baking this Zucchini Carrot Bread. It’s one of her favorite recipes, and she has been making it for as long as I can remember. Her recipe is simple and delicious, and it always goes over well whenever she serves it to friends and family. If you’re looking for a classic zucchini carrot bread recipe that will never disappoint your fellow hikers or campers, then you should definitely give my mom’s version a try!

My mom was sneaky. She’d work veggies into her kid’s treats whenever she could, and a constant in our treat rotation was zucchini carrot bread and zucchini cookies. The secret to the recipe below is a healthy zucchini to bread ratio. Skip the nuts, raisins, and other add-ins for more of that great green stuff.

For those of you lucky enough to have backyard or patio gardens, zucchini is perfect for people with less than a green thumb. You can sow the seed directly in your garden after the last spring frost with no need to start the plant inside. By summer, your zucchini will be ready to harvest when the fruit is between six and twelve inches in length.

Tips to Grow Zucchini for Mom’s Zucchini Carrot Bread

Start Indoors // Zucchini is extremely sensitive to cold. If you do not live in a warm weather climate, you will want to start your plants indoors with plenty of warmth and light. Transplant outdoors when the risk of frost has passed. Or if you live in areas like me, cross your fingers that the risk of frost has passed. I lost some last year when it dipped below freezing at night in mid-August. Yes, that is right… August.
Be a matchmaker! // Zucchini plants produce both male and female blossoms. Only the female blossoms produce fruit after being pollinated. If the bees and butterflies don’t seem to be around in the short period when the blossoms open, take matters into your own hand a spread some of that male pollen to the female flowers.
Onward and Upward. // Many plants can be trained to grow upward, and zucchini is no exception. Planting by a trellis can help you maximize small spaces, especially if you are trying to cultivate your plants in a pot.

When you make this bread, remember not to squeeze the water out of the zucchini or carrot. The moisture is necessary for the bread to bake correctly.

Now as you might be able to tell from some of my other recipes, I am all about presentation as well as taste. After all, you eat with your eyes first. Even at camp, this basic recipe can be presented in a way to make it look “5-star” faaaancy.

Ways to “Faaaacy” Up Your Zucchini Carrot Bread

Use a baking mold. // A baking mold adds design and pattern to simple shapes. Remember to grease your mold for the best results.
Try an “upside down” version. // Add a few slices of fresh zucchini to the bottom of the pan, then invert after baking.
Decorate with wax paper and twine. // A torn strip of parchment paper and a little twine wrapped around the loaf can make this bread look like it is straight out of your favorite professional bakery.

Due to the use of the oven, this recipe, as written below, requires you to “make-ahead” before heading into the great outdoors. Don’t worry! It both travels and keeps well. Or, for those of you more adventurous, try baking in Dutch Oven or steaming in ramekins as outlined in my Steamed Chocolate S’Mores Cake with Graham Cracker Crumb.

No ratings yet