Carrot Zucchini Bread


Carrot Zucchini Bread (with optional Cream Cheese Frosting) | Cooking Classy

If you like carrot cake or zucchini cake you’ll definitely want to try this recipe. I don’t post bread recipes very often, but that should change because this bread tastes like cake! It’s a little bit denser than a carrot cake and not quite as sweet, but it tastes just as incredible.

This bread has such a soft and moist crumb thanks to all the moisture from the shredded carrots and zucchini. It also has just the right amount of sweetness and the perfect touch of cinnamon. If you want to splurge a little then I’d recommend going for the frosted topping and finishing it off with chopped pecans. When you can top it with frosting, why not (that could be a dangerous thought for me – who knows how far I could take that :))? I love the sweet, creamy, fluffiness frosting offers. It just makes it extra special, because it isn’t often you get a loaf of bread covered with a layer of cream cheese frosting.

Add this one to your list because it will likely find a place in your recipe box right next to your favorite banana bread recipe. Enjoy!

Carrot Zucchini Bread (with optional Cream Cheese Frosting) | Cooking Classy

Carrot Zucchini Bread (with optional Cream Cheese Frosting) | Cooking Classy

Carrot Zucchini Bread

Prep Time: 20 minutes

Cook Time: 55 minutes

Yield: 2 loaves - about 16 slices total

Carrot Zucchini Bread


  • 3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 1/2 cup canola oil
  • 6 Tbsp unsweetened applesauce
  • 3 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups finely shredded, peeled carrots (from about 3 medium carrots)
  • 1 1/2 cups finely shredded zucchini (from about 2 small zucchini)
  • Frosting (optional)
  • 6 Tbsp unsalted butter, softened
  • 5 oz cream cheese, softened
  • 2 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup chopped pecans or walnuts


  • Preheat oven to 350 degrees. Butter and lightly flour two 8 by 4-inch loaf pans and set aside.
  • In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 30 seconds. In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well blended, then add canola oil, applesauce, eggs and vanilla and whisk until well combined, about 30 seconds - 1 minute. Stir in shredded carrots and zucchini, then add flour mixture all at once, and using a rubber spatula, fold mixture just until combined.
  • Divide mixture among two prepared loaf pans. Bake in preheated oven for 35 minutes then (without removing loaves from oven) quickly tent loaves with a sheet of aluminum foil (to prevent top from excessive browning) and continue to bake 15 - 20 minutes longer, or until toothpick inserted into center of loaf comes out clean. Allow to cool in loaf pan 5 minutes, then invert onto a wire rack and cool completely. Frost with cream cheese frosting if desired and top with chopped pecans. Store in an airtight container.
  • For the frosting:
  • In a mixing bowl, using an electric hand mixer, whip together butter and cream cheese until smooth and fluffy. Add powdered sugar and vanilla and whip on medium-high speed until smooth and fluffy, about 3 minutes.
  • Recipe Source: Cooking Classy


  • Stacy | Wicked Good Kitchen: Just beautiful, Jaclyn! Pinned! February 18, 2014 at 9:51am Reply

    • TOP – 99999 Wonderful Quotes: Just wondering if anybody has actually tried it … that is usually why I read the reviews to see what others take on it is …sounds good!!! October 14, 2014 at 6:58pm Reply

  • Laura @ Lauras Baking Talent: What a fun way to mix up zucchini bread. Loving the cream cheese frosting… I will take a little extra on my piece please. February 18, 2014 at 10:13am Reply

  • Katrina @ Warm Vanilla Sugar: I love zucchini bread annnnd carrot cake! This looks like the perfect combo! February 18, 2014 at 10:28am Reply

  • Elisa @ Insalata di Sillabe: I’ve discovered zucchini and carrot cakes thanks to your blog and since then I’ve been making your recipes for both several times. So you can imagine how thrilled I am to combine the two into one big, delicious and hearty loaf of bread!

    xo, Elisa February 18, 2014 at 10:42am Reply

  • Natasha @ The Cake Merchant: I wish I had a slice of this with my coffee right now (with frosting, of course). Love the zucchini and carrot combination! February 18, 2014 at 1:30pm Reply

  • Taylor @ Food Faith Fitness: I love that you combined carrot cake and zucchinis! I happen to have a massive supply of both in my fridge and I know where they are going!
    And that frosting is life. Yum! February 18, 2014 at 2:55pm Reply

  • Chelsea @chelseasmessyapron: What a fun twist! I love zucchini bread and carrot cake and this bread looks amazing! Totally craving this now! February 18, 2014 at 3:00pm Reply

  • Averie @ Averie Cooks: Two of my fave breads, in one! love this! :) February 18, 2014 at 5:17pm Reply

  • Laura (Tutti Dolci): What a gorgeous bread! I’m definitely a splurge kind of girl, so bring on the frosting! :) February 18, 2014 at 5:36pm Reply

  • raizy: Wow! This looks amazing! And I happen to have all ingredients on hand so I’d love to try these. Just 2 questions, can I substitute whole wheat flour and can these be made in muffin form? February 18, 2014 at 11:40pm Reply

    • Jaclyn: I would probably recommend doing half wheat and half white for a better texture and I think they should work just fine as muffins. February 19, 2014 at 1:42pm Reply

  • Silvia M: A perfect bread-cake. Wonderful. February 19, 2014 at 1:44am Reply

  • connie: I just made these as muffins. It made 26. They are delicious !! I only had 1 zucchini so I added a little extra carrot. They taste great. The frosting was delicious also. I had a little left over even though I put a generous amount on each muffin. I will definitely make these again. Thanks for sharing. February 21, 2014 at 2:39pm Reply

    • Jaclyn: Thanks for your review Connie! I’m so glad you liked them and happy to hear they worked well as muffins too. February 25, 2014 at 11:21pm Reply

  • Best of the Web: Spring Vegetables | Williams-Sonoma Taste: […] Carrot Zucchini Bread by Cooking Classy Carrot cake meets zucchini bread in this sweet, dense treat, complete with a layer of frosting and chopped pecans for crunch. […] May 7, 2014 at 12:08pm Reply

  • Michelle: I made this bread last night to bring over to a family gathering today – the 2 loaves look beautiful! Of course I had to make the cream cheese frosting ;) (I sneaked in a taste and it was beyond delicious!) one question though, I had a lot of frosting left over, how long would you say I could keep it stored in the fridge for? Also, could I just half the frosting recipe in the future or are there different measurements? Sorry, I’ve never made frosting before so I want to make sure I don’t screw it up! Thanks! August 3, 2014 at 8:12am Reply

    • Jaclyn: You could definitely half the frosting recipe and just store the left over in the fridge for up to a week in an airtight container (I love it on graham crackers). I’m so glad you liked it! August 3, 2014 at 9:32am Reply

  • Becky: This looks amazing and I was planning on making it but I was wondering if I could use a bundt pan. Would it change the temp and cooking times? August 16, 2014 at 6:16am Reply

    • Jaclyn: I would probably leave the temp the same but the cooking time might need to be adjusted by probably not by a lot. August 16, 2014 at 10:56am Reply

  • cheryl spollino: How many calories per slice is the carrot zucchini bread ? Information helpful for my calorie counting friends. January 31, 2015 at 12:49pm Reply

    • Jaclyn: Sorry I don’t have that info but you can find it on sites like I think. February 5, 2015 at 6:21pm Reply

  • Julia Morralee: I just made this as muffins for school snacks for my children. They love them… even though it has zucchini. (I looooooove zucchini but they loooaathe it) I added a nut free streusel topping to them to bump them up a little as I wasn’t frosting them. March 8, 2015 at 1:17pm Reply

  • Renata: I have tried this but replaced pecans with cashew, rosted myself. It is wonderful, especially on the second day, the nuts aroma “melted” into the cream top and just made it delicious. June 8, 2015 at 10:58am Reply

  • Susan McAlister: If I want to make only one loaf, what would be half of 3/4 tsp? That is one measurement I am having trouble with cutting in half. Thanks for any help you can give me with this one … June 23, 2015 at 7:02pm Reply

    • Jaclyn: So sorry for the late response, it would be 1/4 tsp plus 1/8 tsp. August 12, 2015 at 5:10pm Reply

  • Gina: Made the recipe as is. This is definitely good but a little different than your normal zucchini bread as it was a little denser. Kids and adults alike enjoyed. Honestly the frosting recipe was one of the easiest and best cream cheese frostings I have had! Next time I might add raisins or finely chopped pecans to the mix. Would recommend July 5, 2015 at 8:46am Reply

  • Michaela: I have just took it from the oven few hours ago and its delicious even with wholemeal flour! Cannot wait for the breakfast!!! :) But I did not have apple sauce, and I think this is something not to omit next time ;) Thanks for the recipe! August 13, 2015 at 3:53pm Reply

  • Michelle: I didn’t realize I was out of applesauce until after I already grated the zucchini and carrots. I microwaved a couple of peeled and quartered apples and pureed them. I also chose not to frost them and added the chopped pecans to the batter instead. The loaves turned out wonderful with lots of great flavors and perfect texture – not too dense but enough so they cut beautifully without excess crumbling. Thanks for sharing this recipe! September 5, 2015 at 7:36pm Reply

  • Me: I like it November 17, 2015 at 11:29am Reply

  • Marie: I just made this, have not tasted it yet. I squeezed the water out of the zucchini, I hope that is not going to be a problem. How tall should these get? April 4, 2016 at 10:15am Reply

  • Cinda Scallan: I am diabetic, I modified the recipe slightly using two cups of almond flour, one cup of oatmeal and a sugar substitute for the white and brown sugars. I did not have a zucchini in the house so I shredded two Granny Smith apples. This recipe is amazing. I plan to make it for guests for a BBQ this weekend with the zucchini and regular flour as well as regular sugar, oh, I added pecans and did not frost it. Thank you this is 5 plus stars! July 20, 2016 at 11:35pm Reply

Add your comment:

Copyright 2016 Cooking Classy
Design by cre8d