Perfectly Moist Zucchini Carrot Bread with Vanilla Glaze

I’ve developed this garden-fresh quick bread recipe that transforms humble vegetables into an irresistibly moist and tender loaf. This zucchini carrot bread strikes the perfect balance between wholesome and indulgent, making it ideal for breakfast, afternoon tea, or dessert.

Why This Recipe Works

The combination of freshly grated zucchini and carrots creates an exceptionally moist texture while adding natural sweetness and nutrients. The vegetables virtually melt into the bread as it bakes, leaving behind a perfectly tender crumb studded with crunchy walnuts and warm spices.

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

1. Preheat oven to 350°F (175°C)
2. Grease a 9×5-inch loaf pan thoroughly
3. Line with parchment paper, leaving overhang for easy removal
4. Grease parchment paper lightly

Preparing the Vegetables

1. Grate carrots using the fine holes of a box grater
2. Grate zucchini and place in a clean kitchen towel
3. Squeeze zucchini thoroughly to remove excess moisture
4. Set prepared vegetables aside

Making the Bread Batter

1. In a medium bowl, whisk together:

• All-purpose flour
• Baking soda
• Cinnamon
• Nutmeg
• Salt

1. In a large bowl, whisk vigorously:

• Vegetable oil
• Granulated sugar
• Until well combined, about 1 minute

1. Add eggs one at a time, whisking well after each addition
2. Stir in vanilla extract
3. Gradually fold in dry ingredients in three additions

• Mix until just combined
• Do not overmix

1. Fold in:

• Grated carrots
• Squeezed zucchini
• Toasted walnuts
• Until evenly distributed

1. Pour batter into prepared pan
2. Smooth top with spatula

Baking

1. Bake for 45-50 minutes, or until:

• A toothpick inserted comes out clean
• Top is golden brown
• Slight crack forms on surface

1. Cool in pan for 15 minutes
2. Remove using parchment overhang
3. Cool completely on wire rack

Making the Glaze

1. In a medium bowl, whisk together:

• Sifted powdered sugar
• 3 tablespoons milk
• Vanilla extract
• Pinch of salt

1. Add additional milk if needed for desired consistency
2. Glaze should be thick but pourable

Assembly

1. Place cooled bread on wire rack over parchment
2. Pour glaze evenly over top
3. 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):

• 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.