Zucchini Carrot Bread

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Zucchini Carrot Bread

A soft and tender, perfectly spiced bread with fresh carrots and zucchini that keep it wonderfully moist. This summery treat is topped with a rich cream cheese frosting and crunchy pecans for extra indulgence.

Yield: 2 loaves
Servings: 16 slices
Prep: 20 minutes
Cook: 55 minutes

Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 1/2 cup canola oil
  • 6 tablespoons unsweetened applesauce
  • 3 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cups finely shredded, peeled carrots (from 3 medium carrots)
  • 1 1/2 cups finely shredded zucchini (from 2 small zucchini)

Frosting (optional)

  • 6 tablespoons unsalted butter, softened
  • 5 oz cream cheese, softened
  • 2 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans/walnuts

Instructions

For the Bread:

  1. Preheat your oven to 350 degrees Fahrenheit. Butter and lightly flour two 8 by 4-inch loaf pans and set them aside.
  2. In a mixing bowl, mix together flour, baking powder, baking soda, salt, cinnamon, and nutmeg for 30 seconds.
  3. In another large mixing bowl, whisk together granulated sugar and brown sugar until they are well blended. Then, add canola oil, applesauce, eggs, and vanilla, and whisk until they are well combined, which usually takes about 30 seconds to 1 minute.
  4. Stir in shredded carrots and zucchini. Then, add the flour mixture all at once, and using a rubber spatula, fold the mixture just until combined.
  5. Divide the mixture evenly between the two prepared loaf pans. Bake in the preheated oven for 35 minutes. After 35 minutes, quickly cover the loaves with aluminum foil to prevent excessive browning, and continue baking for 15 minutes longer, or until a toothpick inserted into the center comes out clean.
  6. Allow the loaves to cool in the pans for around 5 minutes, then invert them onto a wire rack to cool completely.
  7. If desired, frost the loaves with cream cheese frosting and top with chopped pecans. Store the loaves in an airtight container.

For the Frosting:

  1. In a mixing bowl, use an electric hand mixer to whip together butter and cream cheese until smooth and fluffy.
  2. Add powdered sugar and vanilla to the mixture.
  3. Whip the ingredients on medium-high speed until smooth and fluffy, which usually takes about 3 minutes.

Notes

  • To enhance texture and flavor, toast the pecans or walnuts before chopping them.

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Indulge in the wholesome goodness of our Zucchini Carrot Bread, a delightful twist on the classic quick bread. Picture moist and tender loaves filled with grated zucchini and carrots, creating a vibrant and flavorful combination. Each slice is a harmonious blend of earthy sweetness from the carrots, subtle freshness from the zucchini, and warm spices like cinnamon and nutmeg. Whether enjoyed for breakfast with a smear of cream cheese or as a sweet snack any time of day, our Zucchini Carrot Bread is sure to be a hit with family and friends