Baking recipe · from the recipe book

Carrot Zucchini Bread with Lemon Glaze

Name: Carrot Zucchini Bread with Lemon Glaze
Prep time: 25 min
Cook time: 2 h 5 min
Total time: 2 h 30 min
Yield: 12 slices
Ingredients: 1 medium (200 g) Zucchini, coarsely grated, squeezed dry; 2 medium (120 g) Carrots, finely grated; 2 cups (250 g) All-purpose flour; ½ cup (100 g) Granulated sugar; ⅓ cup packed (80 g) Brown sugar, packed; ½ cup (100 g) Canola oil; 2 large (100 g) Eggs, room temperature; 3 oz (80 g) Plain Greek yogurt, nonfat; 2¼ tsp (6 g) Ground cinnamon; ½ tsp (1 g) Ground nutmeg; ¾ tsp (4 g) Baking soda; ¾ tsp (4 g) Baking powder; ½ tsp (3 g) Salt; 1¼ tsp (5 g) Vanilla extract; 2 tsp (4 g) Lemon zest; ¾ cup (90 g) Powdered sugar; 1½ tbsp (20 g) Lemon juice

A moist, tender loaf flecked with carrot and zucchini, warmly spiced with cinnamon and finished with a tangy lemon glaze.

Oven
2 hr 30 min · 25 min hands-on
Makes 1 loaf (12 slices)
Vegetarian

31–45 g carbs
Sodium 600 mg or less
Sat fat 4 g or less
500 calories or less

Ingredients

1 medium200 gZucchinicoarsely grated, squeezed dry
2 medium120 gCarrotsfinely grated
2 cups250 gAll-purpose flour
½ cup100 gGranulated sugar
⅓ cup packed80 gBrown sugarpacked
½ cup100 gCanola oil
2 large100 gEggsroom temperature
3 oz80 gPlain Greek yogurt, nonfat
2¼ tsp6 gGround cinnamon
½ tsp1 gGround nutmeg
¾ tsp4 gBaking soda
¾ tsp4 gBaking powder
½ tsp3 gSalt
1¼ tsp5 gVanilla extract
2 tsp4 gLemon zest
¾ cup90 gPowdered sugar
1½ tbsp20 gLemon juice

Steps

Preheat the oven to 350°F (175°C). Brush a 9x5-inch loaf pan with about 1 teaspoon of the canola oil and line it with parchment.
Grate the zucchini, wrap it in a clean towel and squeeze out as much liquid as you can. Finely grate the carrot and set both aside.
In a medium bowl, whisk the flour, cinnamon, nutmeg, baking soda, baking powder and salt.
In a large bowl, whisk the eggs, granulated sugar and brown sugar until smooth, then whisk in the rest of the canola oil, the Greek yogurt, the vanilla and half of the lemon zest.
Stir the zucchini and carrot into the egg mixture.
Fold the flour mixture into the egg mixture just until no dry streaks remain; do not overmix.
Scrape the batter into the pan and smooth the top. Bake 55 to 65 minutes, until a toothpick in the center comes out clean.
Cool in the pan 10 minutes, then lift onto a rack and cool completely, about 1 hour.
For the glaze, whisk the powdered sugar, lemon juice and the remaining half of the lemon zest until smooth and pourable.
Drizzle the glaze over the cooled loaf, let it set 10 minutes, then cut into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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Carrot Zucchini Bread with Lemon Glaze

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