Zucchini Carrot Bread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist quick bread with zucchini and carrots, spiced like carrot cake and topped with cream cheese glaze. Good way to use garden vegetables. Tastes like dessert but works for breakfast.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 ½ cups flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ cup vegetable oil
- ¼ cup unsweetened applesauce
- 1 large egg
- 1 large egg yolk
- ½ cup brown sugar
- ¼ cup sugar
- 2 teaspoons vanilla
- 1 cup grated zucchini
- ¾ cup grated carrots
- 2 ounces cream cheese (room temperature)
- 2 tablespoons butter (room temperature)
- 1/2 cup powdered sugar
- 1 teaspoons vanilla
- Pinch of salt
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 257mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 106mg
- Calcium
- 26mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 257MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.