Carrot Zucchini Bread

02.18.2014

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.

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

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!

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

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

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Carrot Zucchini Bread

Yield: 2 loaves - about 16 slices total

Prep Time: 20 minutes
Cook Time: 55 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees. Butter and lightly flour two 8 by 4-inch loaf pans and set aside.
  2. 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.
  3. 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.
  4. For the frosting:
  5. 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.
  6. Recipe Source: Cooking Classy

34 comments

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

  • 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

  • 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

  • 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

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

  • 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

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