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Zucchini Carrot Bread Recipe – A delicious bread recipe full of carrots and zucchini, topped with a streusel topping and drizzled with a vanilla glaze. What’s not to love about all that?!

I LOVE Zucchini Bread! It is one of my favorite treats especially when it’s cold outside. Nothing is better than zucchini bread with a hot cup of coffee in the morning or a cup of tea in the afternoon.

Today I’m sharing a delicious recipe for Zucchini Carrot Bread with a Streusel Topping and topped with a Vanilla Glaze. My mom always makes zucchini bread for us when she comes to visit us and this is her famous recipe. I added 1 cup of shredded carrots because I feel like if I’m eating vegetables for breakfast – it must be healthy. Don’t you agree?

The Zucchini Carrot Bread alone is awesome but the Vanilla Glaze adds just the right amount of sweetness that makes it a wonderful treat. Plus, I’m a sucker for anything that has a vanilla glaze.

Zucchini Carrot Bread ★★★★★ 5 from 2 reviews Zucchini Carrot Bread – A delicious bread recipe full of carrots and zucchini, topped with a streusel topping and drizzled with a vanilla glaze. What’s not to love about all that?! Author: Kara Scale 1x 2x 3x Ingredients Bread: 3 cups of flour

of flour 1 tsp baking soda

baking soda 1 tsp cinnamon

cinnamon 1/2 tsp salt

salt 1/2 tsp baking powder

baking powder dash of nutmeg, ginger, cloves (optional)

3 eggs

eggs 1/3 cup of oil

of oil 2 tsp vanilla

vanilla 1/2 cup Sugar

Sugar 1/2 cup brown sugar

brown sugar 2 cups shredded zucchini

shredded zucchini 1 cup shredded carrots Streusel Topping: 2 tablespoons butter, softened

butter, softened 2 tablespoons flour

flour 1 tsp cinnamon

cinnamon 1/4 cup brown sugar Vanilla Glaze: 2 tablespoons butter, softened

butter, softened 2 cups powdered sugar

powdered sugar ¼ cup milk

milk 1 teaspoon vanilla Instructions Preheat oven to 350 degrees. Spray two loaf pans and set aside. Mix flour, baking soda, cinnamon, salt, baking powder and spices in bowl. In separate bowl, whisk eggs, vanilla, oil, Truvia, and brown sugar. Add zucchini and carrots and mix until well combined. Add dry ingredients to wet ingredients and continue to whisk until there are no lumps. Pour batter into 2 prepared pans. Make struesel topping by combing all ingredients in small bowl. Use a fork to cut the butter in with the other ingredients until it becomes crumbly. Sprinkle crumbs over the tops of batter in the two pans. Bake the bread for 50 minutes to an hour. After 50 minutes poke center of bread with a toothpick. If it comes out clean, the bread is done. If it comes out wet, bake longer.