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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
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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 326kcal
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

  • Preheat oven to 325 degrees F.
  • 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.
  • In a medium bowl, mix together flour, salt, baking powder, baking soda, cinnamon and nutmeg until combined. Set aside.
  • In a large bowl whisk together eggs, oil, vanilla extract, lemon juice, lemon zest and sugar, until creamy.
  • Add the dry ingredients to the egg mixture, little by little and beat well until fully combined.
  • Stir in the grated zucchini and grated carrots, next add chopped walnuts and raisins until well combined. Pour batter into the prepared pan.
  • 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.
  • Cool in pan for about 20 minutes before transferring the bread onto a cooling rack.
  • Remove bread from pan, and completely cool before storing or coving with the glaze.
  • Lemon Glaze:
  • 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.
  • If needed, add another teaspoon of lemon juice, or more sugar.
  • Drizzle glaze over the cooled bread, let it settle before slicing and serving.
  • Store covered at room temperature for up to 3-4 days.

Video

Nutrition

Calories: 326kcal | Carbohydrates: 67g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 378mg | Potassium: 342mg | Fiber: 4g | Sugar: 34g | Vitamin A: 2354IU | Vitamin C: 10mg | Calcium: 85mg | Iron: 3mg