Go Back

Carrot Cake Zucchini Bread

Carrot cake zucchini bread with warm cinnamon-spiced batter and a thick cream cheese frosting swirl. One loaf combines grated zucchini and carrots for a moist, sliceable fall quick bread.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
cooling 20 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp nutmeg
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 0.3333 cup vegetable oil
  • 0.25 cup Greek yogurt
  • 1 tsp vanilla extract
  • 0.75 cup zucchini, grated and squeezed dry
  • 0.75 cup carrots, finely grated
  • 0.5 cup raisins or pecans (optional) Use either raisins or pecans.
Cream Cheese Frosting
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg together until evenly combined.
  3. Beat brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth.
  4. Stir in zucchini and carrots until the batter looks evenly flecked.
  5. Fold the dry ingredients into the wet ingredients just until combined, then fold in raisins or pecans if using.
  6. Bake at 350°F for 55–65 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool the loaf completely before frosting.
Frost and serve
  1. Beat cream cheese softened, powdered sugar, vanilla, and milk until smooth.
  2. Spread the cream cheese frosting generously over the cooled loaf.

Notes

For the moistest loaf, squeeze grated zucchini until you feel it release water, then measure the dry shreds (too much liquid can make the center dense). Store covered in the fridge up to 4 days; the frosting will firm slightly when cold. Freezing: yes—freeze the unfrosted loaf up to 2 months, then thaw and frost after. For a dairy-light swap, use a dairy-free cream cheese and lactose-free or plant-based milk in the frosting.