Zucchini-carrot-seed loaf

A flavorful, sweet and hearty bread with vegetables built right in.

Unlike other zucchini breads that have a token amount of vegetables, this one goes for it. That plus the healthy fats in the nuts and seeds, and you've got yourself a proper loaf indeed. It's dense and stays fresh for a few days if wrapped up properly, so feel free to make the night before.

Looking for more ideas? Check out all of our vegetable-forward brunch recipes.


Vegetable oil cooking spray
½ cup walnuts
¼ cup sunflower seeds
3 Tbsp sesame seeds
2 Tbsp sugar in the raw
2 large, organic, free-range eggs
½ cup vegetable or coconut oil
¾ cup coconut or dark brown sugar
2 tsp pure vanilla extract
1½ cups whole wheat pastry flour
1 tsp kosher salt
½ tsp ground cinnamon
½ tsp baking soda
¼ tsp baking powder
1 cup grated carrots (from about 2 carrots)
1 cup coarsely grated zucchini (from 1 small zucchini)
Parchment paper



Heat oven to 350°F. Lightly coat a 8½”- x 4 ½” loaf pan with nonstick spray and line with parchment paper. Spread the walnuts and half of the sunflower seeds on a rimmed baking sheet and toast until fragrant, about 5 minutes. Toast 1 Tbsp sesame seeds in a dry skillet, swirling occasionally, until golden brown, about 2 minutes. In a small bowl, mix together the remaining 2 Tbsp untoasted sunflower, sesame seeds and raw sugar. Set aside. 


In a medium bowl, whisk eggs, vegetable oil, coconut sugar and vanilla. In a large mixing bowl, whisk together flour, salt, cinnamon, baking soda and baking powder. Make a well in the center of the dry ingredients and add egg mixture, using a fork to combine (it make look dry). Fold in carrots, zucchini and toasted nuts and seeds just until combined. 


Transfer batter to prepared loaf pan and sprinkle with seed mixture. Bake until a toothpick inserted in the center comes out clean, 60–70 minutes. Let cool on a rack for about 30 minutes before turning out on a rack to cool completely.