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Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup granulated sugar
- 1/4 cup packed light-brown sugar
- 1/4 cup canola or vegetable oil
- 3 Tbsp unsweetened applesauce
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cups finely shredded peeled carrots (about 2 medium carrots)
- 3/4 cups finely shredded zucchini (about 1 small zucchini)
- 3 Tbsp unsalted butter, softened
- 3 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Mix dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg) in a large bowl.
- In another bowl, combine granulated sugar, brown sugar, oil, applesauce, eggs, and vanilla; whisk until smooth.
- Fold in shredded carrots and zucchini, then add dry mixture until just combined.
- Pour batter into greased 8×4-inch loaf pan and bake at 350°F for 35 minutes, covering with foil as needed.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
- Mix butter and cream cheese for frosting, then add powdered sugar, salt, and vanilla; beat until fluffy.
- Once cooled, frost the bread and serve.
Notes
Finely shred carrots and zucchini for even baking.
Cover with aluminum foil to prevent crust from drying out.
Adjust sugar for desired sweetness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 180
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 3
- Cholesterol: 35