Carrot Zucchini Bread with Lemon Glaze

The moment spring starts, I crave this sweet, tender Carrot Zucchini bread with lemon glaze. So easy to make, this homemade bread with shredded carrots, zucchini, fresh lemon zest, walnuts, and raisins is bursting with flavor and delectable textures. It takes just 20 minutes to prep it, no kneading needed, and after that, I just bake it for an hour while my kitchen is filled with mouthwatering aromas from the warm spices I used in the batter.

Every other day, I usually make some type of quick bread, because one, they are incredibly easy to make, and two, they make the ideal snack to munch on. My kids are delighted when they have some available for an after-school snack. Pineapple carrot cake, zucchini bread, or blueberry banana bread, they are all fabulous, and I usually choose which one to make based on what I have on hand.

If you have never tried adding veggies to your sweet baked concoctions, you are missing out. The grated carrots and zucchini melt into the batter, creating an irresistible soft, moist, and tender crumb. Each bite is filled with refreshing, bright citrus notes, crunch from the walnuts, and chewiness from the sweet raisins, all balanced by the subtle aromas of cinnamon and nutmeg. This quick bread is an ideal addition to breakfast or brunch, it makes the perfect accompaniment to coffee, and it’s the ultimate afternoon sweet treat.

Why you will love this recipe 

• Get the kids to eat veggies: If your kids don’t like vegetables, try this heavenly delicious bread. They won’t even know that they are eating carrots and zucchini unless you tell them.   
• Carrot cake lovers: For those who love carrot cake, be sure to try this recipe; the flavors are very similar.
• No need to knead: This is a quick bread, so you don’t have to knead it, let it rise, or wait hours before baking it. Just mix it up, then bake it for about an hour. 
• Great way to use extra zucchini: I know I always have plenty of zucchini in my garden, and I’m always looking for good recipes. This one is perfect and so easy to do.

What you will need

• Vegetables: The grated carrots are organic to keep them free of pesticides and other additives. I also choose organic zucchini, which I grate, rinse, and drain.
• Fruits: I use one lemon to get fresh lemon juice and zest. The acid tenderizes the batter while the citrus brightens the flavor. I also add raisins to give the bread extra moisture, bits of chewy texture, and natural sweetness.
• Wet ingredients: Vegetable oil ensures a moist, soft bread that lasts for days because it remains liquid, while butter turns solid. Eggs hold everything together, add lift, and keep it moist. Pure vanilla extract enhances the overall profile with a warm, sweet touch. 
• Dry ingredients: I like to use all-purpose flour instead of bread flour because it has the best gluten structure while still yielding a tender crumb. It is lighter than bread flour and stronger than cake flour. Baking soda ensures a light, fluffy rise, while baking powder activates twice, lightening the loaf even more and preventing heaviness. I love having chopped walnuts for a crunchy texture and rich, nutty flavor to make it stand out. 
• Seasonings: Besides salt and white granulated sugar, I also add cinnamon for warmth and nutmeg for a sweet, nutty flavor. 

For the lemon glaze

• Sugar: I use powdered sugar because it dissolves to a silky-smooth glaze without heat, and the cornstarch helps thicken it.
• Lemon: To get the freshest lemon taste possible, I squeeze my own lemon juice and zest the lemon myself. It makes a big difference in the flavor.

How to make 

Prep: I preheat the oven to 325°F, then grease a 9×5-inch loaf pan with cooking spray and dust with flour. 

Mix the dry ingredients: In the meantime, I mix the flour, baking soda, baking powder, salt, nutmeg, and cinnamon in a medium bowl.

Mix the wet ingredients: In another bowl, I whisk together the oil, eggs, lemon juice, vanilla extract, lemon zest, and sugar until creamy.

Combine: Then I stir the dry ingredients into the wet ingredients a little at a time, beating well until fully mixed.

Mix-ins: I stir in the carrots, zucchini, nuts, and raisins next, before pouring it all into the pan. 

Bake the bread: Now, I bake it for 55 to 60 minutes or until it passes the toothpick test. Afterward, I let it cool in the pan for 20 minutes, then transfer it to a cooling rack to cool completely.  

Make the glaze: whisk together the sugar, lemon juice, and zest until smooth. It should be thick enough to coat the back of a spoon but still drizzle. 

Drizzle and serve: Once the bread is completely cool, I drizzle the glaze on top and let it set before serving. 

Expert tip

Getting the best zucchini

When I make zucchini bread, I like to use small or medium zucchini that are firm and dark green. They are moister and much sweeter. Smaller zucchinis are less fibrous and more tender. It may seem easier and more economical to use one large zucchini, but the bread may be sour, and you’ll have a lot of seeds. A small, firm, bright-colored zucchini with no soft spots or bruises is perfect. 

More tips to consider:

• Use the spoon-and-scrape technique for measuring flour so the bread is not too dry. 
• I use a box grater with the large holes to grate my zucchini and carrots. 
• Be sure to squeeze the shredded zucchini to remove all the excess moisture. I use a kitchen towel for this.
• Freeze any extra shredded zucchini for later use. But remember that it will be wet when thawed. 
• If the edges of the bread start to get too brown, I cover mine with foil. 

Recipe variations and add-ins:

• Other fruits: I sometimes add bananas, apples, or berries to this recipe to make it even more tasty. 
• More savory: To make this bread more savory, cut the sugar in half and add chopped tomatoes, cheddar cheese, and minced onion. Then, top it with marinara sauce instead of lemon glaze.
• Mini loaves: These can also be made into mini loaves, but cook them for about 30 to 40 minutes instead. 
• Chocolate lovers: Adding some chocolate chips will make all the chocolate lovers happy. 
• Different toppings: If lemon isn’t your favorite, use orange juice and zest or try a different glaze or frosting, such as my cream cheese frosting.  

Serving suggestions:

I let the glaze set, then slice the bread. It goes great with a glass of my pretty rainbow smoothie for an afternoon snack. It is made with a variety of vegetables and fruits that pair well with the flavors of this mildly sweet, tangy bread. When I serve it in the morning, I prefer to slightly warm or roast it, and pair it with whipped butter, fluffy whipped cream, cream cheese, or mascarpone, and a drizzle of maple syrup.

A tasty combo that can pass as a fancy dessert is a lightly warmed slice of carrot zucchini bread, cinnamon whipped cream, a dollop of butter pecan ice cream, and a drizzle of warm caramel sauce. For breakfast, I enjoy pairing it with a bowl of Greek yogurt and granola, or with protein-packed cottage cheese chia pudding. My kids like it when I add a slice to their lunch box, along with carrot chips.

How to store leftovers:

• Refrigerate: This bread can be kept in a sealed container on the counter for 4 to 5 days or in the refrigerator for 7 to 10 days.  
• Freezing: To freeze, I like to cut my loaf into pieces and store them in small freezer bags so I can take out just what I need. They will stay fresh for up to 3 months.   
• Defrost: I thaw them overnight in the fridge before serving. 

Frequently asked questions

Four top homemade quick bread recipes: