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Carrot Cake Zucchini Bread

Carrot cake zucchini bread is a warmly spiced vegetable quick bread loaf baked until golden and tender. It’s finished with a thick, tangy cream cheese frosting swirled across the top for a carrot-cake feel in loaf form.
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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 bread
  • 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
  • 1 Dutch oven

Method
 

Prep and bake
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and the spices (cinnamon, ginger, nutmeg) together.
  3. Beat brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth.
  4. Stir in grated zucchini and finely grated carrots.
  5. Fold the dry ingredients into the wet mixture until just combined, then fold in raisins or pecans if using.
  6. Bake for 55–65 minutes, until a toothpick comes out clean and the top looks set.
  7. Cool the loaf completely before frosting for about 20 minutes so the frosting doesn’t melt.
Frost and serve
  1. Beat cream cheese frosting ingredients (softened cream cheese, powdered sugar, vanilla, and milk) until smooth.
  2. Spread the cream cheese frosting generously over the cooled loaf, using a smooth layer or gentle swirls.

Notes

Pro tip: squeeze the grated zucchini well so the loaf bakes up with a tender, not gummy, crumb. Store covered in the refrigerator up to 4 days; bring to room temperature for 20–30 minutes before serving. Freeze unfrosted loaf wrapped tightly for up to 2 months; thaw overnight in the fridge, then frost. If you want a lighter option, use low-fat Greek yogurt and reduced-fat cream cheese (the texture will be slightly softer but still spreads well).