Zucchini Carrot Bread

The perfect combination of sweet and savory.

Zucchini Carrot Bread


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  • PREP TIME 45


  1. Preheat the oven to 350°.
  2. Butter and flour two 8-inch by 4-inch loaf pans.
  3. In a spacious bowl, whisk together the melted butter, brown sugar, white sugar, vanilla, orange zest, and eggs.
  4. In a separate bowl, sift together the flour, cinnamon, baking soda, baking powder, and salt.
  5. Add the dry mixture to the wet and blend thoroughly with a sturdy spoon.
  6. Stir in the drained pineapple, zucchini, carrots, and walnuts.
  7. Divide the batter evenly between the two prepared pans and bake in the middle of the preheated oven for about 50 minutes, until the loaves feel firm and springy when pressed in the center and a tester inserted comes out clean.
  8. Serve slightly warm or at room temperature with Horizon Organic butter.
  9. Loaves will keep well wrapped at room temperature for two days, in the refrigerator for five days, or in the freezer for up to four months.


  • 1 cup Horizon Organic unsalted butter, melted
  • 2/3 cup brown sugar
  • 2/3 cup white sugar
  • 1 tsp. vanilla extract
  • 1 tsp. freshly grated orange zest
  • 3 large eggs
  • 3 cups all-purpose flour
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 8-ounce can crushed pineapple, drained
  • 1 cup finely shredded zucchini
  • 1 cup finely shredded carrots
  • 3/4 cup chopped walnuts, lightly toasted
  • Horizon Organic butter, as accompaniment

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