Carrot-Zucchini Bread with Candied Ginger

Three buttered slices and an uncut half loaf of carrot zucchini bread with candied ginger on a white platter.

When summer delivers too many zucchini, many people reach for a zucchini bread recipe. Here’s one with a difference: wisps of grated carrot for color and nuggets of moist candied ginger for spice. The idea for jazzing up quick bread recipes this way comes from Annie Baker, a respected pastry chef in California’s Napa Valley. Wrap and freeze the second zucchini bread if you don’t plan to eat it within a day or two.–Janet Fletcher and the Chefs of Sur La Table

LC Slicing Sticky Candied Ginger With Ease Note

As you make this zucchini bread recipe, you may find yourself frustrated at the stick-to-it-iveness of the candied ginger. But you know that occasionally slicking the blade of your knife with a paper towel that’s doused with a little olive or mild vegetable oil will keep the candied ginger from sticking to it, don’t you?

Carrot-Zucchini Bread

  • Quick Glance
  • (2)
  • 15 M
  • 1 H, 15 M
  • Makes two loaves
5/5 - 2 reviews
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Preheat the oven to 325ºF (162°C). Coat two 9-by-5 or 8 1/2-by-4 1/2 loaf pans with nonstick cooking spray.

Sift together the flour, ginger, cinnamon, baking soda, and baking powder in a medium bowl. Stir in the salt and candied ginger.

In a large bowl, whisk the eggs until light and foamy. Add the canola oil, sugar, and vanilla, whisking vigorously until the sugar dissolves. Whisk in the carrots and zucchini.

Add the flour mixture to the egg mixture all at once and stir with a wooden spoon just until blended. Divide the batter evenly between the 2 prepared pans.

Bake until the zucchini bread is well risen and firm to the touch and a toothpick inserted in the center comes out clean, about 1 hour. Let the zucchini bread cool in the pans on a rack for 10 minutes, then invert them and finish cooling them right side up on the rack. Of course, a thin slice for the cook while the loaves are warm isn’t out of the question.

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Recipe Testers' Reviews

This is a nice, moist zucchini bread, flecked with color from the carrots and perked up by the candied ginger. My only complaint is that it didn’t use more zucchini! Two shredded medium carrots yielded 1 cup, and half of a large zucchini made 1 shredded cup. The batter mixed quickly and it was done in an hour. It didn’t rise as much as I thought it would, but that’s okay. It’s not an overwhelmingly spiced cake, and it’s not too sweet either. It was great out of the oven, cooled and nibbled at, and I’m guessing it’ll be fantastic toasted with some butter. The second loaf went into the freezer for later, but it probably won’t be too long before we’re pulling it out. A tip: If the candied ginger is sticking to your knife too much, sprinkle it with some flour and just mix it in as you’re mincing.

A great twist on a favorite bread. All you need is a bit of cream cheese to get a carrot-cake knockoff. This is a very moist and delightful bread, easy to make and a perfect way to use up the summer stock of zucchini. The addition of the crystallized ginger is an added bonus. You can find chopped crystallized ginger in small cans in the baking aisle. They’re well worth the purchase to keep on hand for something like this.

This quick bread was a big hit in our house. We enjoyed it as a simple breakfast with hot coffee. It was sweet and a little bit spicy from the bits of candied ginger throughout. I really loved the crispy, crunchy texture of the edges, too. When I first realized I’d be making two loaves, I thought it would be nice to take the second loaf to work with me the following day, but as I sliced a second and then third piece for myself for breakfast, I realized we might not have much left to share by the time the weekend was over. I didn’t have the correct-sized loaf pan, so I used 9-by-5-inch pans and checked carefully after the 45-minute mark to make sure I didn’t overbake the loaf. One pan was done at 50 minutes and the other I pulled out at 55. Both had a beautiful texture—soft and slightly dense on the inside, crispy sweet crust on the outside.

Cross carrot cake with zucchini bread, toss in some candied ginger, and you have a tasty, spiced quick bread laced with fresh vegetables. This is a summer treat that makes it worth heating up the kitchen. Some toasted walnuts or pecans would also be a nice addition. One note: Either these loaves didn’t rise as much as they were supposed to or the pans were larger than they needed to be. Each pan looked as though it had a fairly skimpy allotment of batter, and the final breads were also smaller than I’d have thought.

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  1. This looks great, and carrots and zucchini are still plentiful at my farmers markets! I’m seeing toast + cream cheese or chevre in my future!

  2. As I type this, I am eating a slice of bread still hot from the oven. Like other posters, my bread came out short as well, but the taste is still wonderful. Once in a while, I get a tiny little piece of the ginger, a nice treat. The only thing I did differently was to add nuts.

    This bread is going to be fabulous in the morning, sliced and placed in a toaster oven for just a few minutes to give it a nice crispy crust, a dab of butter, and a cup of coffee. Yum!

  3. Made this as one loaf in a bundt pan, and spiced it up with fresh grated ginger. Worked beautifully! Thanks for the inspiration!

  4. I made this last night for a dinner party and was delighted with the result. It’s fantastic served with vanilla ice cream or toasted with butter for breakfast.

    I only had one 9-by-5-inch pan and filled it up about 1 inch from the top which worked perfectly. There wasn’t much batter left so I filled a smaller pan and made a mini loaf. The 9-by-5-inch pan cooked in about 1 hr 10 mins.

    I will add some toasted walnuts or pecans next time to add some crunchiness to the bread.

    1. I made this again last night and accidentally overbaked one of the loafs (they were different sizes). I cut the overbaked loaf into small biscotti-like slices, put them back into the oven on a baking sheet for 10 minutes on each side, and am now enjoying candied ginger zucchini carrot biscotti with my coffee! Next time I make it, I’ll do it on purpose and make one loaf as a bread and the other loaf as a biscotti. Highly rec’d!

      1. Amy, I admire your pluck. I would have crumpled into a heap (or slammed pots and pans around, which I am wont to do)–never imagining when life gives me, um, an over-baked loaf, I can make biscotti. (Or something like that.) Brava!

      2. Amy, this is brilliant! Love that kitchen serendipity that happens when you open yourself up to possibility. Many thanks for letting us know, I have a hunch there will be lots of us partaking of carrot ginger zucchini biscotti in the very near future…

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