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Carrot Zucchini Bread is moist, dense, and highly nutritious! If you are trying to introduce veggies to kids, then, serving this is a subtle way to do it! #zucchini #zucchinibread #bread #sweetandsavorymeals #carrotzucchinibread

Carrot Zucchini Bread

Carrot Zucchini Bread is moist, dense, and highly nutritious! If you are trying to introduce veggies to kids, then, serving this is a subtle way to do it!

Course Breakfast, Dessert
Cuisine American
Keyword Carrot Zucchini Bread
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 slices
Calories 326 kcal
Author Catalina Castravet

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • 3 eggs room temperature
  • 1 cup vegetable oil or olive oil
  • 1 cup white granulated sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 cup grated carrots
  • 1 1/2 cups grated zucchini drain of water
  • 1/2 cup walnuts
  • 1/2 cup raisins

Lemon Glaze:

  • 1 cup confectioners' sugar
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon

Instructions

  1. Preheat oven to 325 degrees F.
  2. Grease a 9-by-5-inch loaf pan with nonstick cooking spray or butter and some flour, set aside. Or make two smaller loafs, using two 8 x 4 inch pans.
  3. In a medium bowl, mix together flour, salt, baking powder, baking soda, cinnamon and nutmeg until combined. Set aside.
  4. In a large bowl whisk together eggs, oil, vanilla extract, lemon juice, lemon zest and sugar, until creamy.
  5. Add the dry ingredients to the egg mixture, little by little and beat well until fully combined.
  6. Stir in the grated zucchini and grated carrots, next add chopped walnuts and raisins until well combined. Pour batter into the prepared pan.
  7. Bake for 55 to 60 minutes, or until tester inserted in the center comes out clean. Bake for 40-50 minutes if using two smaller pans. If the edges and top brown before the center is settled, cover the bread with aluminum foil and continue baking.
  8. Cool in pan for about 20 minutes before transferring the bread onto a cooling rack.
  9. Remove bread from pan, and completely cool before storing or coving with the glaze.
  10. Lemon Glaze:
  11. In a medium bowl, whisk together confectioners' sugar, fresh lemon juice and lemon zest until no lumps remain and the mixture has a smooth consistency. The mixture should be thick enough to coat the back of a spoon but still, maintain a drizzle consistency.
  12. If needed, add another teaspoon of lemon juice, or more sugar.
  13. Drizzle glaze over the cooled bread, let it settle before slicing and serving.
  14. Store covered at room temperature for up to 3-4 days.

Recipe Video

Nutrition Facts
Carrot Zucchini Bread
Amount Per Serving
Calories 326 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 49mg16%
Sodium 378mg16%
Potassium 342mg10%
Carbohydrates 67g22%
Fiber 4g17%
Sugar 34g38%
Protein 6g12%
Vitamin A 2354IU47%
Vitamin C 10mg12%
Calcium 85mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.