Zucchini Carrot Bread Recipe

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frosted zucchini carrot bread on a white plate with fork, remaining loaf on a butcher block cutting board



A very dense Zucchini Carrot Bread, this recipe is satisfying as a snack or for breakfast.

Zucchini Carrot Bread Recipe

This is a good one! The frosting really makes it, in my opinion.

Zucchini Carrot Bread Recipe Notes:

• If you are making a zucchini carrot bread to freeze, do not frost the zucchini carrot bread before freezing. Make sure you free it unfrosted. If you want to frost after defrosting, you can.

• The frosting makes this zucchini carrot bread – what can I say, I love frosting! If you plan on eating this for breakfast, buttered, as much as it pains me to write this, you may want to leave this zucchini bread unfrosted.

Zucchini Carrot Bread Recipe. A very dense Zucchini Carrot Bread, this recipe is satisfying as a snack or for breakfast.


Ingredients for Zucchini Carrot Bread:

• ½ tsp baking powder
• 2 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp ground cloves
• 1 tsp baking soda
• 2 cups flour
• 3 large eggs
• ¾ cup sugar
• ¾ cup brown sugar
• ¾ cup applesauce
• 1 tsp vanilla extract
• 1½ cups zucchini, grated
• 1½ cups carrots, grated
• ¾ cup walnuts, coarsely chopped
• ¾ cup raisins

Ingredients for Zucchini Carrot Bread Frosting:

• 6oz Cream cheese
• ¾ cup confectionery sugar
• 1 tsp vanilla

Zucchini Carrot Bread Mise en Place:

Measuring Cup
Spatula
Measuring Spoons
• Grater
Stand Mixer
• Spoon
• Bowl
• Loaf Pan
• Wire Rack

Zucchini Carrot Bread Recipe. A very dense Zucchini Carrot Bread, this recipe is satisfying as a snack or for breakfast.


Zucchini Carrot Bread Directions:

• Preheat oven to 350º.
• Mix together baking powder, cinnamon, nutmeg, cloves, baking soda and flour, set aside.
• In a separate large bowl, beat the 3 large eggs together.
• To the eggs add sugar, brown sugar, apple sauce and vanilla extract.
• Beat by hand until blended.

Zucchini Carrot Bread Recipe. A very dense Zucchini Carrot Bread, this recipe is satisfying as a snack or for breakfast.


• Now add the zucchini and carrots, blend.
• Slowly add the dry flour combination, blending until well combined.
• Add chopped nuts and raisins, blend well.
• Pour into into a greased and floured loaf pan.
• Bake for 1 hour and 10 minutes at 350º until toothpick comes out clean.
• Cool on wire rack.

Zucchini Carrot Bread Recipe. A very dense Zucchini Carrot Bread, this recipe is satisfying as a snack or for breakfast.


• Combine all frosting ingredients, whip until smooth.

Zucchini Carrot Bread Recipe. A very dense Zucchini Carrot Bread, this recipe is satisfying as a snack or for breakfast.


• When bread is completely cool, frost.

Zucchini Carrot Bread Recipe. A very dense Zucchini Carrot Bread, this recipe is satisfying as a snack or for breakfast.


Yield: 1 zucchini bread

Zucchini Carrot Bread Recipe

Zucchini Carrot Bread Recipe

Zucchini Carrot Bread Recipe. A very dense Zucchini Carrot Bread, this recipe is satisfying as a snack or for breakfast.

Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Additional Time 30 minutes
Total Time 2 hours 25 minutes

Ingredients

  • Ingredients for Zucchini Carrot Bread:
  • ½ tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • ½ tsp ground cloves
  • 1 tsp baking soda
  • 2 cups flour
  • 3 large eggs
  • ¾ cup sugar
  • ¾ cup brown sugar
  • ¾ cup applesauce
  • 1 tsp vanilla extract
  • 1½ cups zucchini, grated
  • 1½ cups carrots, grated
  • ¾ cup walnuts, coarsely chopped
  • ¾ cup raisins
  • Ingredients for Zucchini Carrot Bread Frosting:
  • 6oz cream cheese
  • ¾ cup confectionery sugar
  • 1 tsp vanilla

Instructions

1. Preheat oven to 350º.
2. Mix together baking powder, cinnamon, nutmeg, cloves, baking soda and flour, set aside.
3. In a separate large bowl, beat the 3 large eggs together.
4. To the eggs add sugar, brown sugar, apple sauce and vanilla extract.
5. Beat by hand until blended.
6. Now add the zucchini and carrots, blend.
7. Slowly add the dry flour combination, blending until well combined.
8. Add chopped nuts and raisins, blend well.
9. Pour into a greased and floured loaf pan.
10. Bake for 1 hour and 10 minutes at 350º until toothpick comes out clean.
11. Cool on wire rack.
12. Combine all frosting ingredients, whip until smooth.
13. When bread is completely cool, frost

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 395 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 61mg Sodium: 223mg Carbohydrates: 70g Net Carbohydrates: 0g Fiber: 3g Sugar: 47g Sugar Alcohols: 0g Protein: 7g
Note: for exact nutritional information, consult your dietician. All nutritional information provided is simply a guideline.

Need more zucchini recipes? Try one of these fabulous fresh zucchini recipes:

Walnut Zucchini Bars Recipe – Try this wonderful, easy to make recipe for zucchini bars today! These pack well in the lunchbox, are great for breakfast or a midday snack, or as a simple snack.

Zucchini Soup Recipe – A delicious, easy to make zucchini soup that makes great use of fresh zucchini. If you are looking for a zucchini soup recipe that is not like all the others, this is the recipe for you!


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Comments

  1. I loved the thought of this – until I saw the 10 hour cooking time. I’m just not that committed lol … Maybe I’ll try it for less 🙂

    • ha! stupid schema coding… I fixed it Joanne. Fortunately, the step by step instructions were always correct.

      Ann

  2. Stephanie K. says

    I just put this in the oven. I can’t wait to have it after dinner tonight! I hope it will be okay, I didn’t have applesauce handy so I substituted six ounces of sweet potato puree… 🙂

    • I am sure that will be awesome, Stephanie! Probably taste much more fall-y. Let me know how it turns out for you… we have a boatload of pumpkin puree down the basement, and if it turns out well for you, I’ll give it a try tomorrow.

      Ann

      • Stephanie K. says

        Well, it looks and smells great, but I got out voted. I had made two loaves of regular zucchini bread, a batch of chocolate zucchini cupcakes, and this. The family decided to have the cupcakes for desert today, so I have to wait until tomorrow to try it. 🙁

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