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Carrot-Zucchini-Bread-with-Lemon-Glaze-Recipe

Carrot Zucchini Bread with Lemon Glaze

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  • Author: Katie
  • Prep Time: 20 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 10 servings 1x
  • Category: Desserts & Appetizers
  • Method: Baking
  • Cuisine: American

Description

This Carrot Zucchini Bread with Lemon Glaze features a delicious combination of flavors and a moist, tender crumb. Made with fresh carrots and zucchini, this quick bread is perfect for breakfast or as a tasty snack. Easy to prepare and irresistibly flavorful, it’s a wonderful homemade treat for anyone looking for simple yet satisfying recipes.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3 eggs room temperature
  • 1 cup vegetable oil or olive oil
  • 1 cup white granulated sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 cup grated carrots
  • 1 1/2 cups grated zucchini (drain of water)
  • 1/2 cup walnuts
  • 1/2 cup raisins
  • 1 cup confectioners’ sugar
  • 2 tablespoons fresh lemon juice
  • zest of 1 lemon

Instructions

  1. Preheat your oven to 325 degrees F.
  2. Grease a 9-by-5-inch loaf pan with nonstick cooking spray or butter, then lightly dust with flour. Alternatively, use two smaller loaf pans measuring 8 by 4 inches.
  3. In a medium bowl, combine the flour, salt, baking powder, baking soda, cinnamon, and nutmeg until well mixed. Set aside.
  4. In a large bowl, whisk the eggs, oil, vanilla extract, lemon juice, lemon zest, and sugar until creamy.
  5. Gradually add the dry ingredients to the egg mixture, mixing well until fully combined.
  6. Stir in the grated zucchini and carrots, then add the walnuts and raisins, mixing until everything is evenly distributed. Pour the batter into the prepared pan.
  7. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. If using smaller pans, bake for 40 to 50 minutes. Cover with aluminum foil if the edges brown too quickly.
  8. Allow the bread to cool in the pan for about 20 minutes before transferring it to a cooling rack.
  9. Once cool, remove the bread from the pan and let it cool completely before storing or adding the glaze.

Notes

Ensure the zucchini is drained properly to avoid excess moisture in the bread.
This bread can be stored at room temperature for a few days or refrigerated for a week.
Add more nuts or dried fruits based on your taste preference.

Nutrition

  • Serving Size: 1 slice
  • Calories: 250
  • Sugar: 15g
  • Sodium: 200mg
  • Fat: 11g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 6.5g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 35mg

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Find it online: https://quickmealhaven.com/carrot-zucchini-bread-with-lemon-glaze/