Description
A moist quick bread that combines classic carrot cake flavors with tender zucchini bread and a rich cream cheese frosting. Makes two loaves perfect for sharing.
Ingredients
Scale
- 3 eggs
- 1 cup vegetable oil
- 1 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 cup grated carrots
- 1 cup grated zucchini, moisture removed
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/2 teaspoons ground ginger
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 2 cups powdered sugar
Instructions
- Preheat oven to 325°F and grease two loaf pans.
- Beat eggs, oil, sugar, and vanilla until creamy.
- Squeeze excess moisture from grated carrots and zucchini and stir into wet ingredients.
- Whisk flour, cinnamon, baking soda, salt, baking powder, and ginger in a separate bowl.
- Add dry ingredients to wet ingredients and mix until just combined.
- Divide batter evenly between loaf pans.
- Bake for 50 to 60 minutes or until a toothpick comes out clean.
- Cool loaves completely.
- Beat cream cheese and butter until smooth.
- Gradually mix in powdered sugar until creamy.
- Spread frosting over cooled loaves.
- Slice and serve.
Notes
- Remove excess moisture from zucchini for the best texture.
- Do not overmix the batter.
- Cool completely before frosting.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 359
- Sugar: 37
- Sodium: 339
- Fat: 13
- Saturated Fat: 6
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 56
- Fiber: 1
- Protein: 4
- Cholesterol: 61