Carrot Zucchini Bread is a wonderful tasting loaf of sweet bread, topped with a cream cheese and pecan frosting! This easy to make recipe yields two loaves!
Category:
Bread/Breakfast
Cuisine:
American
Keyword:
carrot zucchini bread
Servings: 16slices
Calories Per Serving: 407kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For bread:
3cupsall purpose flour
1 1/2teaspoonsbaking powder
3/4teaspoonbaking soda
3/4teaspoonsalt
1 3/4teaspoonsground cinnamon
1/4teaspoonground nutmeg
3/4cupgranulated sugar
3/4cuppacked brown sugar
1/2cupvegetable(or canola) oil
6Tablespoonsunsweetened applesauce
3large eggs
1 1/2teaspoonsvanilla extract
1 1/2cupsfinely shredded, peeled carrots (about 3 medium carrots)
1 1/2cupsfinely grated, shredded zucchini (and drained well, if using frozen)
Preheat oven to 350 degrees. While oven is preheating, coat 2 8x4 inch loaf pans with non stick baking spray, then lightly flour pans.
In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. Set aside.
In another large mixing bowl place the granulated and brown sugars; whisk these until combined.
Add the vegetable oil, applesauce, eggs, and vanilla to the sugar mixture; mix until well incorporated.
Stir the shredded carrots and zucchini into this mixture.
Add the flour mixture to the carrot zucchini mixing bowl all at once. Stir this only until combined.
Divide the bread batter into the two loaf pans.
Place loaf pans in oven. Bake at 350 degrees for 35 minutes, then without removing loaves from oven, quickly place a piece of aluminum foil over the top of each pan (to prevent too much browning), then continue baking the bread for an additional 15-20 minutes longer.
Remove bread from oven when toothpick inserted in middle of loaves comes out clean.
Allow the bread to cool in the loaf pan for another 5-10 minutes, then invert it onto a wire rack and let it finish cooling.
While bread is cooling, make the cream cheese frosting: Using a hand mixer, whip the butter and cream cheese together in a medium sized mixing bowl. When smooth and fluffy, add the powdered sugar and the vanilla. Beat this mixture on medium high speed for 2-3 minutes, until it is light and fluffy.
Frost cooled loaf with the cream cheese frosting, then top with chopped pecans. (I just added the pecans to the frosting, by the way...no big deal).
Recipe Notes
Recipe is easily halved. (just use 2 eggs instead of 1 1/2).
Nutrition Facts
Carrot Zucchini Bread
Amount Per Serving (1 slice)
Calories 407Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 51mg17%
Sodium 251mg11%
Potassium 187mg5%
Carbohydrates 59g20%
Fiber 1g4%
Sugar 39g43%
Protein 4g8%
Vitamin A 2325IU47%
Vitamin C 2.8mg3%
Calcium 53mg5%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.