Carrot-Zucchini Bread

Carrot-Zucchini Bread @ NancyCI’m a big fan of carrot cake and zucchini bread, so I came up with this recipe that combines the two! It’s a really tasty way to eat your veggies! 🙂 Topping this moist, flavorful bread with a yummy cream cheese frosting just seemed like the right thing to do, and I decided I might as well add some chopped walnuts as a finishing touch. I was happy with how it turned out…I think the cream cheese frosting really adds to it, but if you’re watching your calories, it’s good without the frosting, too. This recipe makes two 8×4″ loaves.

Carrot-Zucchini Bread with Cream Cheese Frosting

  • Servings: 14
  • Difficulty: easy
  • Print


Makes two 8×4″ loaves                       Carrot-Zucchini Bread @ NancyC                         

  • 1 3/4 cups all-purpose unbleached flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 2 large eggs
  • 1/2 cup canola oil
  • 1/4 cup honey
  • 1 teaspoon pure vanilla extract
  • 3/4 cup packed brown sugar
  • 3/4 cup shredded carrot
  • 1 cup grated zucchini
  • 1/2 cup chopped walnuts

Preheat oven to 325˚F. Grease and flour two 8×4″ loaf pans; set aside.

In medium-size bowl, stir together flour, baking powder, baking soda, salt, cinnamon, and ginger.

In large bowl, mix eggs, oil, honey, and vanilla extract, blending well; then add brown sugar and blend well.

Gradually add flour mixture from medium bowl into the egg mixture, mixing well. Stir carrot, zucchini, and walnuts into the batter; mix until well combined. Pour batter into the greased and floured 8×4″ loaf pans. Bake 50-55 minutes, or until toothpick inserted in center comes out clean. Let cool in pans about 15-20 minutes before removing to a wire rack; completely cool the loaves before adding the frosting.


  • 1/2 cup butter, softened
  • 4 ounces cream cheese, softened
  • 3 cups powdered sugar
  • 1 Tablespoon Half & Half (light cream)
  • 1 teaspoon pure vanilla extract
  • 1/3 cup chopped walnuts for garnish

In medium-size bowl, blend softened butter and cream cheese; add powdered sugar and mix well. Add in the Half & Half and vanilla extract, and blend all ingredients well. Spread frosting liberally over the top of the carrot-zucchini bread and sprinkle with chopped walnuts. If you’re not serving the loaves right away, keep refrigerated until ready to serve.

Recipe from NancyC |

This quick bread is a real treat, and it’s perfect for a snack or dessert! Have you used carrots in any quick bread or dessert recipes this season?

Sharing at Weekend PotluckMix it Up MondaySilver Pennies SundaysThursday Favorite ThingsHearth & SoulInspire Me MondayHappiness is HomemadeMeal Plan Monday, Foodie FridayFull Plate ThursdayWonderful Wednesday.


53 thoughts on “Carrot-Zucchini Bread

  1. Mikki

    Yum! This looks delicious!
    I wonder if I could figure out a way to make this gluten free so my whole family could enjoy it!

    Just stopping by via TMTT!

    Have a great day!


  2. Cath

    I have bookmarked this recipe! Thanks for sharing, I love your blog – beautiful food and fabulous photos! Found you through Somewhat Simple. 🙂



  3. Beth

    I just made this and it is delicious! We didn’t even using the icing and it is still fantastic! Thanks for sharing!


      1. Katelan Jae

        It’s so moist and delicious!! However, the cake may be a bit carrot-y because I accidentally grated the carrots instead of shredding them (oops!). Would grating instead of shredding make a difference? Maybe I will make a few more recipes, yummm! The reason I made this was because we have SOO many zucchinis in our garden! I shall search your zucchini recipes!


      2. Katelan Jae

        Mother and grandmother approved! I made the chocolate chocolate chip recipe!! Ibalso read somewhere to freeze the chocolate chips so they don’t melt in the oven as much and I froze them! So when I bite into a muffin I also get bites of chocolate chip! Thanks again for the recipes!


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  5. Lucy

    This looks absolutely delicious!
    I’m definitely going to try this. I have one question thought; what do you mean with half & half for the cream cheese frosting? Maybe it’s because of Dutch I don’t understand 😉


  6. staci

    I just made this recipe and it’s great. I added roughly 1/2 more zucchini and about 1/4 cup more of carrots. I omitted the icing, didn’t want all of those sugary calories. The bread is a big hit in my house. Thanks Nancy!


  7. Cecilia

    Hi! Awesome recipe 🙂 Is there any modification I can make to it if I want to bake this as a three layer cake? Of would the recipe stay the same? Can I also substitute applesauce for some of the oil? Thanks!


    1. nancyc Post author

      I’ve never tried it as a cake myself, so can’t tell you if it would work as a 3-layer cake. You should be able to sub applesauce for the oil.


  8. Joanne

    I made this loaf into 11 muffins. They took about 30 minutes to bake. I used brown cane sugar instead of brown sugar because that’s all I had. They turned out really well. 🙂


  9. Nicole

    I liked one commenter’s idea to add 1/2c more zucchini, and 1/4c more carrots. I also replaced the oil with applesauce. Was a little short on frosting ingredients, so I used only 1/4c butter, and 1 1/2c powdered sugar. Everything turned out AMAZING!! Although my loaf didn’t bake very well — the cupcakes were fluffier and more moist.


  10. Cristina

    I made this last night and it was a huge hit. So moist. Even without the icing it was not too sweet which was great. Love this recipe. Thank you for sharing it with us 🙂


  11. Rebecca

    Wow! It’s my first time baking with zucchini and I am truly impressed. This recipe is moist, soft and delicious. Not to mention the cream cheese icing is to die for!! You would never know that there is zucchini in here! Thank you so much for sharing this recipe.


  12. Brittany

    I have made this recipe now for the 8th time. Never fails. I add pineapple juice and coconut oil instead of canola. I also cut the icing sugar in half as I find it too sweet otherwise. But hands down this is my favourite recipe. Thank you!!


    1. nancyc Post author

      You’re welcome, Brittany–thanks for sharing about your healthy substitutions in the recipe–using coconut oil and pineapple juice is a great idea!



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  15. Miz Helen

    Your Carrot Zucchini Bread look delicious! Thanks so much for sharing with us at Full Plate Thursday and hope you are have a great week!
    Miz Helen


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  17. Theresa @ Shoestring Elegance

    Love your recipe, Nancy! Thank you so much for sharing with us at Thursday Favorite Things! I’ll be featuring your yummy recipe tomorrow on the party over at Shoestring Elegance! Happy Spring!



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