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Carrot Zucchini Bread
5 from 18 votes

Carrot Zucchini Bread

Carrot Zucchini Bread combines grated carrots and zucchini with warm spices like cinnamon and nutmeg to create a moist and flavorful quick bread. The addition of walnuts and raisins enhances its texture with crunch and sweetness. A lemon glaze topping adds a bright, tangy finish to the loaf, complementing its richness. This bread is baked in a loaf pan until golden and cooked through, making it suitable for breakfast, snacks, or a cozy tea time treat.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 10 slices
Calories: 326 kcal
Course: Dessert, Breakfast
Cuisine: American

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 egg room temperature
  • 1 cup vegetable oil or olive oil
  • 1 cup granulated sugar white
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 cup carrot grated
  • 1 1/2 cups zucchini drain of water, grated
  • 1/2 cup walnuts
  • 1/2 cup raisins
Lemon Glaze:
  • 1 cup confectioners' sugar
  • 2 tablespoons lemon juice fresh
  • lemon zest of 1

Instructions

    Cup of Yum
  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.

Nutrition Information

Calories 326kcal (16%) Carbohydrates 67g (22%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 2g (10%) Cholesterol 49mg (16%) Sodium 378mg (16%) Potassium 342mg (7%) Fiber 4g (16%) Sugar 34g (68%) Vitamin A 2354IU (47%) Vitamin C 10mg (11%) Calcium 85mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 10 slices

Amount Per Serving

Calories 326

% Daily Value*

Calories 326kcal 16%
Carbohydrates 67g 22%
Protein 6g 12%
Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 49mg 16%
Sodium 378mg 16%
Potassium 342mg 7%
Fiber 4g 16%
Sugar 34g 68%
Vitamin A 2354IU 47%
Vitamin C 10mg 11%
Calcium 85mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.