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Carrot Cake Zucchini Bread

Carrot cake zucchini bread with warmly spiced, tender crumb and a thick cream cheese frosting swirl on top. This vegetable quick bread bakes as a loaf with grated carrot and zucchini for a moist, comforting slice.
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Prep Time 20 minutes
Cook Time 1 hour
cooling 20 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Carrot cake zucchini loaf
  • 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
  • 0.33 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)
Cream cheese frosting
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 1 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Set the pan on a stable baking area so it’s ready for the batter.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg together until evenly combined.
Mix the wet ingredients
  1. Beat brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth.
Combine batter
  1. Stir the grated zucchini and finely grated carrots into the wet mixture.
  2. Fold the dry ingredients into the wet just until combined, then fold in raisins or pecans if using.
Bake and cool
  1. Bake the loaf for 55–65 minutes at 350°F, until a toothpick comes out clean.
  2. Cool the loaf completely before frosting.
Make and spread frosting
  1. Beat cream cheese frosting ingredients—softened cream cheese, powdered sugar, vanilla, and milk—until smooth.
  2. Spread the frosting generously over the cooled loaf.

Notes

Pro tip: squeeze the grated zucchini well so the loaf bakes up tender (not wet) and slices cleanly. Store covered in the fridge up to 4 days; for best texture, let slices sit at room temperature 15 minutes before eating. Freeze the unfrosted loaf up to 2 months (wrap tightly); thaw overnight in the fridge. For a lower-sugar option, reduce powdered sugar by 2–4 tbsp and add a little extra milk to keep the frosting spreadable.