Go Back

Carrot Cake Zucchini Bread

Carrot cake zucchini bread combines a warmly spiced quick-bread loaf with tender zucchini and finely grated carrots, finished with a thick cream cheese frosting swirl. This easy vegetable quick bread bakes to a clean-toothpick center and gets a creamy, sweet top for slice-worthy fall vibes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
cooling 20 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 330
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 9x5 loaf pan

Method
 

Bake the loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, and cinnamon, ginger, and nutmeg together in a bowl.
  3. Beat brown sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until the mixture looks smooth and glossy.
  4. Stir in zucchini and carrots until evenly distributed with no dry pockets.
  5. Fold the dry ingredients into the wet mixture just until combined, then fold in raisins or pecans if using.
  6. Bake for 55–65 minutes, until a toothpick comes out clean and the top springs back lightly when touched.
  7. Cool the loaf completely before frosting, until it feels fully set in the center with no warmth in the middle.
Frost and serve
  1. Beat cream cheese, powdered sugar, vanilla, and milk until smooth with a thick, spreadable consistency.
  2. Spread the cream cheese frosting generously over the cooled loaf, then swirl or smooth the top for an even finish.

Notes

For the best tender crumb, squeeze grated zucchini very well before mixing so the loaf doesn’t turn gummy. Store covered at room temperature for up to 2 days or refrigerate up to 5 days; slice only after fully cooling so frosting stays neat. Freeze the unfrosted loaf up to 2 months (wrap tightly); thaw overnight in the fridge and frost after. For a lighter option, use low-fat cream cheese in the frosting for a similar tang with slightly less richness.