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This ZUCCHINI CARROT BREAD is so moist thanks to the shredded zucchini and carrots. The bread has plenty of spices added in and it’s topped off with a simple cream cheese glaze. This bread is perfect with a cup of coffee!
I’ve been on a bread baking kick since, well, the world fell apart and we were all stuck at home.
But, okay, even before that I was a pretty big fan of whipping up a quick bread and eating slices for breakfast with a cup of coffee.
My go to breads tend to be this chocolate banana bread and pumpkin chocolate chip bread.
I figured it was time to make something without chocolate…so I swapped it for a cream cheese glaze. 😉
How to Make:
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Start by shredding some zucchini and carrot. I find it easiest to use my food processor for this, but you could also use a box grater.
Whisk together your wet ingredients and then stir in the dry ingredients.
We’re using applesauce in place of some of the oil to keep this on the lighter side and add extra moisture and sweetness.
Fold in the zucchini and carrot and then spread the batter into a loaf pan.
This bread bakes in about an hour. Once it’s completely cooled, you’ll want to stir together cream cheese, butter, powdered sugar, and vanilla to make the glaze.
Helpful Tip!
Other Glaze Options
- A simple mixture of powdered sugar and milk will make a classic vanilla glaze, as seen on this blueberry bread.
- A chocolate glaze would be delicious!
- Skip the glaze altogether and stir chocolate chips right into the batter.
- The browned butter glaze on this moist pumpkin bread would be perfect here.
This zucchini carrot bread has a major carrot cake vibe going on, thanks to the addition of carrot, cinnamon, and nutmeg. The cream cheese glaze really drives it home.
Picky Kid Hack!
If your kids rebel at the sight of green flecks in their food, peel the zucchini before shredding it. They won’t even know it’s in there!
More easy zucchini recipes!
Garden overflowing with zucchini? I can help…
- Zucchini Casserole
- Fried Zucchini
- Chocolate Zucchini Bread
- Zucchini Bread with Pineapple
- Chocolate Zucchini Cake
Zucchini Carrot Bread
Ingredients
For the bread:
- 1 ½ cups flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ cup vegetable oil
- ¼ cup unsweetened applesauce
- 1 large egg
- 1 large egg yolk
- ½ cup brown sugar
- ¼ cup sugar
- 2 teaspoons vanilla
- 1 cup grated zucchini
- ¾ cup grated carrots
For the glaze:
- 2 ounces cream cheese room temperature
- 2 tablespoons butter room temperature
- 1/2 cup powdered sugar
- 1 teaspoons vanilla
- Pinch of salt
Instructions
To make the bread:
- Preheat oven to 325 degrees. Spray a 9×5 loaf pan with non-stick spray.
- Add the flour, cinnamon, baking soda, baking powder, and salt to a small bowl and whisk to combine. Set aside.
- Add the oil, applesauce, egg, and egg yolk to a mixing bowl and whisk to combine. Whisk in the brown sugar, sugar, and vanilla until well combined.
- Add the dry ingredients to the wet and stir just until the flour has disappeared. Do not over mix.
- Add the zucchini and carrots to the bowl and stir to combine.
- Spread the batter into the prepared baking dish and bake for 50-60 minutes or until a tester inserted in the center comes out clean.
- Cool for 15 minutes before removing from the loaf pan and cooling completely on a wire rack.
To make the glaze:
- Add the cream cheese and butter to a microwave safe bowl and microwave until soft enough to stir together, but not fully melted, about 30-60 seconds.
- Stir in the powdered sugar, vanilla, and salt until the mixture is smooth.
- Pour the glaze over the cooled bread and allow to set for 15 minutes to firm up.
Danielle says
There’s this coffee shop I used to go to that had carrot zucchini bread that was the most amazing thing that I’ve ever tasted. I’ve always been on the hunt on how to mimic that recipe and I’ve made so many carrot zucchini bread and I swear to good God himself this tasted exactly like it if not better. I’m so glad that I found this recipe and you really nailed it on the head. I love this recipe so much. I followed the instructions to a T 100 times and loved it all 100 times. The last couple times I added a little bit more cinnamon and nutmeg because I like mine spicy and I also substituted the applesauce for unsweetened cinnamon applesauce. But that’s only my preference. It tastes amazing however you make it. Thank you!
Karly Campbell says
I’m so glad you found the recipe! Thanks for the review, Danielle! I’m sure these are great with extra spices!
Bugglebee says
I baked and baked and baked and it never got done *sobs. I set it to 325 and after an hour it was still uncooked. I added 5 minutes over and over and finally put foil on it and left it there for 35 minutes, so probably a total of 1hr 50 minutes. The outside was rubbery and inside soggy. I don’t know what I did wrong 🙁
Karly Campbell says
Hi there! I’m sorry you struggled with this one! I’m guessing that you mismeasured something or forgot an ingredient somewhere. It’s so frustrating when recipes don’t turn out, but I hope you give this one another try!
Summer says
This is tagged freezer friendly but I don’t see anywhere explaining how to freezer this.
Karly Campbell says
Sorry about that! Cool completely, wrap tightly in plastic wrap and then again in foil. Freeze for up to 3 months. Thaw overnight on the counter while still wrapped. Glaze just before serving – not before freezing. 🙂
Luz Gómez says
Can I substitute flour with almond flour p
Karly says
No, not as a 1:1 substitute.
Jamie C says
Just made this tonight from my huge zucchini and carrots I got. Added some raisins for sweetness and cut down some sugar. So delicious and light!! Def will be making again
Karly says
Raisins sound like a great addition! So glad you gave it a try. 🙂
Ginny says
I’ve made this bread for two occasions and it’s gotten great reviews. Have you ever done muffins with this recipe?
Karly says
Hi Ginny! I haven’t tried this as muffins, but I’m sure they’ll work great. 🙂 Glad you enjoy the recipe.
Robert Zimprich says
ZUCCHINI CARROT BREAD – It would be helpful if you included pan dimensions in your recipies.
Karly says
It’s in there now, Robert.
Staci Sigrist says
What size loaf pan, 8 or 9-inch??
Barb says
step 1 Preheat oven to 325 degrees. Spray a 9×5 loaf pan with non-stick spray. It is literally the first step in the recipe
Karly says
I actually forgot to add it and added it in after someone else pointed it out.
Karly says
9 inch. Sorry for the confusion. 🙂