Best 8 Zucchini Carrot Loaf Recipes

CARROT ZUCCHINI BREAD

Steps:

• Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note - Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.
• In a large bowl, add the the egg, brown sugar, oil, sugar, sour cream, vanilla, cinnamon, and whisk to combine.
• Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
• Add the carrots, zucchini, optional walnuts or raisins, and fold gently to combine.
• Turn batter out into the prepared pan (it's quite thick, this is what you want), smoothing the top lightly with a spatula.
• Bake for about 52 to 58 minutes (I baked 54 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip - Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of carrots, zucchini, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes longer to bake than the baking estimates provided.
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with or glaze with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Bean Browned Butter Glaze, or Cream Cheese Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

CARROT ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. Sift together the flour, baking powder, baking soda, salt, and cinnamon; set aside.
• Combine the eggs, buttermilk, and melted butter in a mixing bowl. Stir in the brown sugar. Add the zucchini, carrots, and orange and lemon zests.
• Stir the dry ingredients to the wet ingredients and stir gently until just combined. Fold in the walnuts.
• Pour batter into prepared loaf pans. Bake at 350 degrees F (175 degrees C) for 60 to 75 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

ZUCCHINI CARROT BREAD

Steps:

• Preheat oven to 350 degrees F.
• Sift together, flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl.
• Add the sugar and blend.
• Mix the eggs with the oil and add that to the flour mixture, mix again.
• Mix the zucchini, carrots and walnuts, add and mix.
• Put this in 2 greased loaf pans and bake for approx 50 minutes or until done in the centre.

ZUCCHINI CARROT BREAD

Steps:

• Preheat oven to 325 degrees. Spray a 9x5 loaf pan with non-stick spray.
• Add the flour, cinnamon, baking soda, baking powder, and salt to a small bowl and whisk to combine. Set aside.
• Add the oil, applesauce, egg, and egg yolk to a mixing bowl and whisk to combine. Whisk in the brown sugar, sugar, and vanilla until well combined.
• Add the dry ingredients to the wet and stir just until the flour has disappeared. Do not over mix.
• Add the zucchini and carrots to the bowl and stir to combine.
• Spread the batter into the prepared baking dish and bake for 50-60 minutes or until a tester inserted in the center comes out clean.
• Cool for 15 minutes before removing from the loaf pan and cooling completely on a wire rack.
• Add the cream cheese and butter to a microwave safe bowl and microwave until soft enough to stir together, but not fully melted, about 30-60 seconds.
• Stir in the powdered sugar, vanilla, and salt until the mixture is smooth.
• Pour the glaze over the cooled bread and allow to set for 15 minutes to firm up.

ZUCCHINI CARROT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Mix flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice together in a bowl. Beat sugar, applesauce, and eggs together in a separate bowl; mix into the flour mixture until batter is just combined. Fold zucchini and carrots into batter. Divide batter between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center of the loaves comes out clean, about 1 hour.

ZUCCHINI CARROT CAKE

Steps:

• In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.

CARROT ZUCCHINI BREAD

Steps:

• In a bowl, combine the first 8 ingredients. Combine flour, baking powder, baking soda and salt; add alternately with orange juice to carrot mixture. Pour into 2 greased and floured 8x4-in. loaf pans. Bake at 350° until bread tests done, about 45 minutes. Cool for 10 minutes; remove from pans to a wire rack to cool completely.

CARROT APPLE ZUCCHINI BREAD

Steps:

• Bread:.
• Preheat the oven to 350 degrees.
• Grease and flour two 8x4 inch loaf pans. Line with parchment paper and set aside. (I use the baking spray with flour in it.).
• Place zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the zucchini, or as much as you can. Set aside.
• In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.
• In a separate large bowl, whisk together the butter and sugar.
• Add eggs, orange juice, and vanilla and whisk until combined.
• Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.
• Pour into prepared pans.
• Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.
• Let cool completely before icing.
• Cream Cheese Glaze/Frosting:.
• Cream together cream cheese and butter with a hand mixer.
• Add in 2 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
• Frost bread and enjoy.