Carrot Zucchini Bread

Carrot Zucchini Bread is a delectable combination of carrot and zucchini in a bread with walnuts and a cream cheese glaze.

When assigned the theme ‘carrots’ for a Food Network challenge, I was in a funk. I could not think of anything that I wanted to make; the truth is that I just don’t use them a lot. Then I had a brainstorm; I also had plenty of zucchini; why not meld the two and make a Carrot Zucchini Bread with a Cream Cheese Glaze. Similar to zucchini bread but with some attributes of Carrot Cake. Got it!

I love this Zucchini Bread with Cinnamon Cream Cheese Frosting and thought why not dress it up a bit with some colorful carrots and mimic the flavor of carrot cake while I’m at it. The resulting Carrot Zucchini Bread with Toasted Walnuts and a Cream Cheese Glaze was a huge hit.

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I actually doubled the ingredients and made two. I don’t just freeze the entire extra loaf either; I cut it into four portions and freeze those; that way I can have something readily available to eat with just a short defrost in the microwave.

That came in handy this morning when the parents of my neighbors up the street dropped by. Yes…I get them all, kids, parents and their parents!

I’m always up for spur of the moment but I really love it when it means offering someone something homemade. Call me old fashioned and I’m OK with that; there is just something about having a moment to sit and chat with friends over some coffee and home baked goodies that can center me when life seems frantic.

As I often do when I’m getting ready to post something, I did a search for carrot zucchini bread to see if it had been made before and found an interesting fact on a large popular website.

She had made a zucchini bread at some point a couple of years ago and had a story about how it was widely considered to have first been developed by a well known chef circa the 1970’s.

Zucchini Bread Cookbook

If I could I would share that tidbit with the authors of this cookbook from a church my parents attended in the 1950’s. I’m not sure who actually developed this combination of veggie and spices to make a popular quick bread but it was already popular enough then to have been included in this church cookbook by one of the members of Sacred Heart Parish.

Seems it’s been around a very long time and it really is timeless. I’ve added a cream cheese frosting in days past but today decided that today a cream cheese glaze would be enough for Carrot Zucchini Bread and it was…and it was easier too; always a bonus.

Slice of Carrot Zucchini Bread on White Plate with a Cup of Coffee.

Coffee and this Carrot Zucchini Bread with Toasted Walnuts? Friends will be lined up at the door! Maybe you can get your kids to eat carrots after all!

PIN IT! ‘Carrot Zucchini Bread’

Carrot Zucchini Bread is a lovely quick bread with grated zucchini and carrot; all topped with a cream cheese glaze.

Carrot Zucchini Quick Bread with Toasted Walnuts and Cream Cheese Glaze

A combination of carrot and zucchini in a bread also filled with walnuts and topped with a cream cheese glaze. Like carrot cake and zucchini bread had a baby!
5 average from less than 50 votes
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Breads, Breakfast
Cuisine American
Servings 8 Servings
Calories 649 kcal

Ingredients
  

For the Bread

  • 1 cup walnut halves 4 ounces
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¾ teaspoon cinnamon
  • ¾ cup plus 2 tablespoons sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • ½ cup fat-free plain Greek yogurt
  • ½ cup coarsely grated zucchini from about 1 medium zucchini
  • ½ cup coarsely grated carrot

For the Glaze

  • 3 ounce cream cheese softened
  • 3 cups powdered sugar
  • ¼ cup milk
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg

Garnish

  • Nutmeg freshly grated (optional)

Instructions
 

To Make the Bread

  • Preheat the oven to 325°. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Remove walnuts from the oven and coarsely chop them; allow to cool.
  • Butter and flour a 9-by-4 1/2-inch metal loaf pan.
  • In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and yogurt. Add the wet ingredients to the dry ingredients along with the grated carrots, zucchini and toasted walnuts and stir until the batter is evenly moistened.
  • Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before removing from the pan. Let cool completely.

To Make the Glaze

  • Blend the softened cream cheese in a mixer until smooth; add the powdered sugar a cup at a time until combined. Add enough of the milk to get a thick yet pourable consistency.
  • Pour the glaze over the bread and spread it over the top; letting some run down the sides. Grate fresh nutmeg on the top if desired.

Nutrition

Nutrition Facts
Carrot Zucchini Quick Bread with Toasted Walnuts and Cream Cheese Glaze
Serving Size
 
1 slice
Amount per Serving
Calories
649
% Daily Value*
Fat
 
29
g
45
%
Cholesterol
 
53
mg
18
%
Sodium
 
305
mg
13
%
Carbohydrates
 
92
g
31
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
649
Keyword bread, carrot, cream cheese, zucchini
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5 Comments

  1. I would love to try this recipe but the only thing it shows where your recipes normally are is [mpprecipe-recipe:5582]. If you have time, I would love to receive it. Vicky

    1. This has happened to a couple of my recipes when I changed to a new recipe card software and it did not do the trick and I honestly don’t know which ones are affected until I hear from someone like you!

      I can’t fix this on my phone I need to get into my office but I’m going to try and take care of that in a little bit and I’ll get back with you, thanks for the heads up!

      1. Vicky…I apologize it took so long; I’ve been dealing with pneumonia and wow…what a pain! But…I did get that recipe fixed today…it should be good to go!

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