Carrot Cake Zucchini Bread
This Carrot Cake Zucchini Bread is packed with shredded zucchini and carrot, warm spices, pecans, and raisins for a fun twist on classic zucchini bread. Finished with a delicious cream cheese drizzle, it’s an easy, not-too-sweet treat that’s perfect for breakfast, snacking, or dessert!
Servings 10 slices
Calories 330kcal
Ingredients
- 1½ cups finely shredded zucchini lightly squeezed
- 1 cup finely shredded carrot
- 2 large eggs
- ½ cup olive oil
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1½ cups whole-wheat flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped pecans
- ⅓ cup raisins
For the cream cheese drizzle
- 2 ounces cream cheese softened
- ½ cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Finely shred the zucchini and carrot. Wrap the zucchini in a paper towel or cheesecloth and gently squeeze out some of the excess moisture, but don't wring it completely dry.
- In a small bowl, whisk together the eggs, oil, brown sugar, granulated sugar and vanilla until smooth.
- In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt. Add the wet ingredients and stir just until combined.
- Fold in the zucchini, carrot, pecans, and raisins until evenly distributed.
- Transfer to a parchment-lined 9×5-inch loaf pan. Bake at 350°F for about 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the bread cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before drizzling.
- Beat the cream cheese, powdered sugar, vanilla, and enough milk to make a thick but pourable glaze. Drizzle over the cooled loaf and let the glaze set for 30 minutes before serving.
Nutrition
Calories: 330kcal | Carbohydrates: 41g | Protein: 5g | Fat: 18g | Fiber: 3g