I’m a big fan of carrot cake and zucchini bread, so I came up with this recipe that combines the two. It’s a 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 2 loaves.
CARROT–ZUCCHINI BREAD WITH CREAM CHEESE FROSTING by NancyCreative
- 1 3/4 cups unbleached flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 2 eggs
- 1/2 cup canola oil
- 1/4 cup honey
- 1 tsp. vanilla
- 3/4 cup packed brown sugar
- 3/4 cup shredded carrot
- 1 cup grated zucchini
- 1/2 cup chopped walnuts
Preheat oven to 325 degrees. Grease and flour two 8×4″ loaf pans. In medium bowl stir together flour, baking powder, baking soda, salt, cinnamon, and ginger. In large bowl, mix eggs, oil, honey, and vanilla, 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 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; then completely cool the loaves before adding the frosting.
CREAM CHEESE FROSTING
- 1/2 cup butter, softened
- 4 oz. cream cheese, softened
- 3 cups powdered sugar
- 1 Tbsp. half & half
- 1 tsp. vanilla
- 1/3 cup chopped walnuts for garnish
In medium bowl, blend softened butter and cream cheese; add powdered sugar and mix well. Add in the half & half and vanilla, and blend all ingredients well. Spread frosting liberally over the top of the carrot-zucchini bread and sprinkle with chopped walnuts. Then treat yourself to a slice after all your hard work! :) If you’re not serving the loaves right away, keep refrigerated until ready to serve.