Carrot-Zucchini bread

Recipes/Student Living by

This zucchini-carrot bread uses the healthiness of vegetables to create a guilt-free alternative to your average brownie. Quick and easy to make using any fruit and nuts you have lying around, it’s easy to tweak the recipe for a range of dietary restrictions. The best part is that the veggies make it acceptable to eat for breakfast, especially with some jam. Happy snacking!


  • 2 eggs or 5 tbsp egg whites
  • Slightly less than 1/2 cup of olive oil
  • 1 cup brown sugar or 1/2 cup agave syrup
  • 1 medium-sized zucchini, grated
  • 1 large carrot, grated
  • Splash of vanilla extract
  • 1 1/2 cups whole-wheat flour (slightly more if you use agave)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 teaspoons cinnamon
  • 1 tsp salt
  • Chopped almonds
  • Dried cranberries
  • Chocolate chips



  • Preheat the oven to 350 degrees Fahrenheit.
  • Lightly grease a 9×13 inch baking pan with olive oil or cooking spray.
  • In a large bowl, whisk the eggs and gradually add the oil, sugar/agave, vanilla, carrot, and zucchini.
  • In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Stir this into the egg mixture until just combined.
  • Add chocolate chips, almonds, and cranberries (add as much or as little of each as you want).
  • Pour the batter into the greased pan and bake for approximately 20 minutes. Ensure the bread is cooked through by inserting a skewer in the centre of the pan. When it comes out clean, the bread is done.

For a vegan alternative, mix 2 tbsp of ground flax seed and 6 tbsp of water. Let the mixture thicken and add in place of eggs. (Adapted from Smitten Kitchen).