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–+ servings

Carrot Cake Zucchini Bread with Cream Cheese Frosting

Moist carrot cake zucchini bread with warm spice and cream cheese frosting. A great way to use summer zucchini.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1
Course: Desserts
Cuisine: American
Calories: 340
Ingredients Method Nutrition Notes

Ingredients
  

For the bread
  • 1 1/2 cups all-purpose flour 180 g, spooned and leveled
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup honey 170 g
  • 1/3 cup grapeseed oil or another neutral oil like avocado oil
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • 3/4 cup finely grated carrots about 2 medium carrots
  • 3/4 cup finely grated zucchini about 1 small zucchini, squeezed dry
For the cream cheese frosting
  • 3 tbsp unsalted butter softened
  • 3 oz cream cheese 85 g, softened
  • 1 1/2 cups confectioners' sugar 180 g, sifted if lumpy
  • 1/2 tsp vanilla extract
  • 1 pinch fine sea salt
For decoration (optional)
  • 2 tbsp chopped pecans toasted if desired

Method
 

For the bread
  1. Heat the oven to 350°F and set a rack in the center.
  2. Cut a piece of parchment paper to fit an 8x4-inch loaf pan, pressing it into the pan with a little overhang on the long sides; set the pan aside.
  3. Whisk the flour, baking powder, cinnamon, and nutmeg together in a medium bowl.
  4. In a stand mixer fitted with the paddle attachment (or a large bowl with an electric mixer), beat the eggs and honey on medium speed until pale and frothy, about 2 minutes.
  5. Add the vanilla and grapeseed oil, then beat until the mixture is fully combined and slightly thickened.
  6. Add the flour mixture to the egg mixture and beat on low speed just until no visible dry streaks remain.
  7. Using a rubber spatula, fold the grated zucchini and carrots into the batter until evenly distributed.
  8. Scrape the batter into the prepared loaf pan and smooth the top.
  9. Bake for 55 to 60 minutes, until a wooden toothpick inserted into the center comes out clean and the top springs back lightly when pressed.
  10. Transfer the pan to a wire rack and let the bread cool in the pan for about 15 minutes, then lift it out using the parchment overhang and cool completely on the rack.
For the cream cheese frosting and assembly
  1. Meanwhile, make the frosting: beat the softened butter and cream cheese together in a bowl until smooth and fluffy.
  2. Add the confectioners' sugar, vanilla, and salt, then beat on low speed until combined, then increase to medium and beat until creamy.
  3. Once the loaf is completely cool, spread the cream cheese frosting evenly over the top.
  4. If using, sprinkle chopped pecans over the frosting.
  5. Slice with a serrated knife and serve.

Nutrition

Calories: 340kcalCarbohydrates: 48gProtein: 4gFat: 15gSaturated Fat: 5gCholesterol: 54mgSodium: 84mgFiber: 1gSugar: 33g

Notes

Make sure the zucchini is squeezed dry: after grating, wrap it in a clean kitchen towel and wring out the excess moisture, otherwise the bread can turn out dense.
Swap the grapeseed oil for any neutral oil such as avocado or canola; avoid olive oil because its flavor may overpower the spices.
Use full-fat cream cheese and butter for the frosting; low-fat versions can thin out and make the topping runny.
This loaf tastes even better the next day, so feel free to bake it a day ahead and frost it just before serving.
Store the frosted loaf in an airtight container in the refrigerator for up to 4 days; let it come to room temperature before eating.
For a nut-free version, skip the pecans or use toasted coconut flakes instead.
If you like a little extra crunch, toast the pecans in a dry skillet for 2 to 3 minutes before sprinkling.

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