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

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

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.
• 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 a greased and floured loaf pan.

• Bake for 1 hour and 10 minutes at 350º until toothpick comes out clean.
• Cool on wire rack.
• Combine all frosting ingredients, whip until smooth.
• When bread is completely cool, frost

Makes 12 servings Zucchini Carrot Bread


Zucchini Carrot Bread Recipe. 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. Please note though that if you are making one to freeze, do not frost the zucchini carrot bread – free it unfrosted. If you want to frost after defrosting, you can.

If you have a lot of zucchini, you might also be interested in:

Walnut Zucchini Bars Recipe

Zucchini Chocolate Chip Bread Recipe

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.
• 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.


• To print the Zucchini Carrot Bread recipe click here.


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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 🙂

  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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  1. […] Bread is always a delicious treat during the summer but Zucchini Carrot Bread is even sweeter! But if you love chocolate then Zucchini Chocolate bread is the one for […]

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