Perfectly Moist Zucchini Carrot Bread with Vanilla Glaze

Perfectly Moist Zucchini Carrot Bread with Vanilla GlazePerfectly Moist Zucchini Carrot Bread with Vanilla Glaze

Ingredients

For the Bread:

2½ cups (310g) all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

½ teaspoon freshly grated nutmeg

½ teaspoon fine sea salt

1 cup (240ml) vegetable oil

1½ cups (300g) granulated sugar

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

2 cups (200g) finely grated carrots

1 cup (125g) grated zucchini, squeezed very dry

1 cup (120g) chopped walnuts, lightly toasted

For the Vanilla Glaze:

2 cups (240g) powdered sugar, sifted

3-4 tablespoons whole milk

1 teaspoon pure vanilla extract

Pinch of salt

Detailed Instructions

Preparing the Pan

Preheat oven to 350°F (175°C)

Grease a 9×5-inch loaf pan thoroughly

Line with parchment paper, leaving overhang for easy removal

Grease parchment paper lightly

Preparing the Vegetables

Grate carrots using the fine holes of a box grater

Grate zucchini and place in a clean kitchen towel

Squeeze zucchini thoroughly to remove excess moisture

Set prepared vegetables aside

Making the Bread Batter

In a medium bowl, whisk together:

All-purpose flour

Baking soda

Cinnamon

Nutmeg

Salt

In a large bowl, whisk vigorously:

Vegetable oil

Granulated sugar

Until well combined, about 1 minute

Add eggs one at a time, whisking well after each addition

Stir in vanilla extract

Gradually fold in dry ingredients in three additions

Mix until just combined

Do not overmix

Fold in:

Grated carrots

Squeezed zucchini

Toasted walnuts

Until evenly distributed

Pour batter into prepared pan

Smooth top with spatula

Baking

Bake for 45-50 minutes, or until:

A toothpick inserted comes out clean

Top is golden brown

Slight crack forms on surface

Cool in pan for 15 minutes

Remove using parchment overhang

Cool completely on wire rack

Making the Glaze

In a medium bowl, whisk together:

Sifted powdered sugar

3 tablespoons milk

Vanilla extract

Pinch of salt

Add additional milk if needed for desired consistency

Glaze should be thick but pourable

Assembly

Place cooled bread on wire rack over parchment

Pour glaze evenly over top

Let glaze set for 20 minutes before slicing

Storage Tips

Room temperature: 3 days in airtight container

Refrigerated: Up to 1 week

Frozen (unglazed): Up to 3 months

Nutrition Information

Per slice (1/12 of loaf):

Sugar and Flour-Free Chocolate Cake Recipe

Calories: 420

Total Fat: 22g

Saturated Fat: 2.5g

Cholesterol: 62mg

Sodium: 320mg

Total Carbohydrates: 54g

Dietary Fiber: 2g

Sugar: 35g

Protein: 6g

This zucchini carrot bread offers the perfect way to enjoy garden vegetables in a delightfully sweet package. The combination of carrots and zucchini ensures a moist, tender loaf that stays fresh for days, while the vanilla glaze adds just the right touch of indulgence. Perfect for using up summer produce or enjoying year-round as a special breakfast treat or afternoon snack.