Autumn Bread

Autumn Bread is fall baking at its best. An ultra moist quick bread/cake that's a combination of zucchini bread, banana bread, and carrot cake! I bake this all year long!

Autumn Bread is an ultra moist fall treat that’s a combination of zucchini bread, banana bread, and carrot cake! So much to love!

I have been back in the kitchen full force lately…cranking out recipe after recipe after recipe. Which is fantastic for my creativity, but bad for my diet! I feel like there are just too many things I wait until fall to make…which was VERY poor timing when I decided to commit myself to dropping a few pounds.

You see, the summer got me like whoa…I ate, drank and relaxed(ish) with abandon. Another burger? YES PLEASE! Ice cream for the 3rd night in row? WHY NOT? A Frozen Margarita? YOLO!

Unfortunately, my metabolism isn’t fully loving all the YOLO-ing I did over the last few months. So here we are, knee deep in PSL season with me trying to be more “moderate”. BLAH.

Anyhow, it wouldn’t be October if I didn’t make my Autumn Bread recipe. This is a recipe similar to one my mom used to make…it’s like zucchini bread, carrot cake and banana bread all in one soft, cinnamon-y loaf.

And turns out there is no amount of self control that can keep this out of my face.

Autumn Bread is an ultra moist quick bread/cake that's a combination of zucchini bread, banana bread, and carrot cake! The perfect fall treat!

And here’s a little video of how to make my Autumn Bread!

I like to add walnuts to my bread. It’s how my mom used to make it, so I prefer it that way. You can certainly leave them out, if you are anti-nut.


All you need is a bowl and a spoon…no mixer required!

Autumn Bread Batter

This recipe makes enough for 2 loaves…so divide the batter equally. And I know some of you will ask…yes, you can half the recipe and make one loaf!


Bake it until a toothpick inserted in the center comes out clean…


And if you have any self control, wait for it to cool before slicing.

Or not.

Autumn Bread is an ultra moist quick bread/cake that's a combination of zucchini bread, banana bread, and carrot cake! The perfect fall treat!

And then maybe add a little butter. Only if you’re not trying to lose weight 🙂

Autumn Bread is an ultra moist quick bread/cake that's a combination of zucchini bread, banana bread, and carrot cake! The perfect fall treat!

I’m doomed!

Autumn Bread is perfect fall baking, or anytime of the year! A combination of banana bread, carrot cake, and zucchini bread.

Autumn Bread

  • Author: Cookies & Cups


  • 2 cups granulated sugar
  • 1 cup canola oil
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 cup grated zucchini
  • 1/2 cup grated carrot
  • 1/2 cup mashed banana
  • 3/4 cup walnuts


  1. Preheat oven to 375°F. Coat 2, 9×5 loaf pans with nonstick spay. Cut 2 strips of parchment paper to fit the bottoms and up the short sides of the pans, allowing the parchment to hang over the ends, for easy removal. Spray the pans again. Set aside.
  2. In a large bowl stir together the sugar, oil, eggs, vanilla, cinnamon, salt, baking soda, and baking powder until smooth.
  3. Next stir in both flours until just combined. Finally stir in the zucchini, carrots, banana, and walnuts until combined.
  4. Divide the batter between the 2 pans.
  5. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow to cool in the pan for 5-10 minutes and then using the parchment paper lift out of the pans to cool completely.
  7. Serve warm or at room temperature.


Wrap cooled bread tightly in foil or Cling Wrap and store at room temperature for up to 5 days.


70 Responses

  1. Holly K

    All those vegetables AND a banana, this is basically health food! Pfft…who needs a salad?!? Will definitely be whipping up a batch (sans nuts).

  2. ColleenB.~Texas

    This looks so delicious.
    I like making breads like this; using mini bread pans and giving in gift baskets.
    You think it would be ok to use an extra cup of all-purpose flour and leaving out the wheat flour?

  3. Saeriu

    This might just be the answer to “what do I do with 1 ripe banana?” and “what do I do with 1 small carrot?” Need I ask what to do with half a zucchini? lol Great idea!

    1. ColleenB.~Texas

      :} Well, Saeriu, you can either eat the other half of banana and carrot and the other 1/2 of zucchini you can make into fries; OR do what I will be doing; doubling the recipe so the carrot, banana and zucchini is all used up.
      I might even add in a little finely diced apple.
      One thing I wanted to mention; when I freeze items to go in freezer; I freeze first on baking sheet; and once it’s frozen I wrap in saran wrap and then in freezer paper. Makes for easier wrapping when frozen first

  4. This must be so moist and good. I’d eat too much. So when I make it I’ll have to take it to work. I love all the veggies – it must be healthy! Thanks for sharing.

    Wishes for tasty dishes,

    1. ColleenB.~Texas

      Canary yellow straight-neck and crookneck squashes can be used in exactly the same ways as zucchini or you can try eggplant which is similar in texture to zucchini, though slightly more flavorful

  5. Teija

    Made this yesterday and will definitely make again – it’s DELICIOUS! The family LOVED it – Brought some with me to work and it’s getting a thumbs up all around!!

  6. Ivonne

    When I find and bake recipes I usually go to comments first to see if anyone has actually made it rather than keep seeing/reading comments, from others, on how good the recipe sounds or how delicious the picture looks. Thankfully there were a good few who’ve actually baked this as I truly did not want to skip your recipe (I usually wont bake/make a pinned recipe if no one has actually made and commented about it).

    I happened to have almost everything on hand to make this other than the whole wheat flour, which was fine as whole wheat tends to make quick breads a bit more dense. So I simply did 3 cups (375 grams) of all purpose flour verses 2 cups AP and 1 cup WW. Other than that minor adjustment I kept everything else the same as stated in the recipe and baked it at 375F for 35 minutes. The bread came out absolutely delicious. I had never thought to mix carrots w/zucchini and banana, but the taste of the 3 plus the spices was/is amazing. I even called my mom at work (she works 15 minutes from my house) and drove her the 2nd loaf to take home when she got off work. I know she’s going to enjoy it just as much we did here in my house.

    Thank you for the wonderful recipe – its a keeper!

  7. Tina

    This was the perfect recipe to use up my mini carrots for school lunches that were on their last days, bananas that no one will eat anymore, and zucchini. The kids loved it! I will try to switch out the oil with applesauce next time. I made 3 batches plus other kinds of loaves to use up my one huge zucchini. I missed the note to freeze first before wrapping as that’s what I’ll be doing. Also, loved the ideas on other types of veggies to sub out the zucchini!

  8. Beth

    Looks good, but then with an entire cup of sugar in each loaf, it should be! If I make it, I will substitute 1 cup unsweetened, unspiced applesauce for the oil, and omit the salt. Baking powder and baking soda should provide enough leavening, especially without oil to make it heavy.

    1. Jen Porter

      I used 1.5 cups of sugar and it came out fine and was in fact still very sweet next time I’m going to try cutting the sugar down again.

  9. Shelby

    …DO you happen to know the ratio of equivalency for using coconut or almond flour ? I dont use whole wheat or AP flour for baking. Sounds delish and want to try it !

  10. Jill Granik

    I would really like to cut back on the sugar. Would it be ok to use 1 cup instead of 2? How about substitutions? Any suggestions?

      1. Jill Granik

        Nope. Never got a response. I was thinking that a cup of sugar would be plenty for 2 cups of flour. What do you think?

        1. Alita Marchand

          I’m thinking of upping the banana to one cup, and taking away 1/4 cup of zuke and carrots and dropping the sugar to one cup. If I need more sweetness after it cooks I’ll drizzle honey on my slice

    1. Suzy

      I am going to make this right now cutting back to one cup of sugar since my bananas are pretty ripe I’ve done this before with my banana breads and they taste great to me.

    1. Shelly

      That should work, but the zucchini definitely adds an element of moisture to the bread, which the apples don’t have as much of if you’re dicing them.

  11. Julie

    Just to let you know I did sub pumpkin purée for banana and it was delicious. I have also added diced Apple instead of pecans and that too was so yummy. This is just a great recipe. Thanks for sharing.

  12. Pam A

    I love this recipe because I can use apples instead of zucchini if I am out or applesauce in place of the banana. Wonderful to keep a loaf and share one.

  13. Christine

    Delicious! I changed a few things and it turned out so good! I used 1/2 c of turbinado sugar instead of 2 c o granulated, 3/4 c coconut oil and 1/2 c applesauce instead of the canola oil and 3 c ap flour instead. Everything else I kept the same.

    1. Shelly

      I like the flavor the whole wheat flour brings. You can certainly use all all purpose if that’s all you have. The whole wheat flour gives it a slightly nutty flavor 🙂

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  16. Thank you for this recipe! It was amazing. I teacher at cooking at Waldorf High School and all the kids loved it last year. This year the faculty requested it again.

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  18. Liberte

    Ohhhh my gosh! I have made this bread twice in the last week and each time it disappeared in 2 days! I made it with and without walnuts and we all agreed that the walnuts added a little something extra! I used a little extra cinnamon but other than that followed the recipe. It is sooooo good!!!! I will be making it again in a few days! Such a hit!

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