Zucchini Carrot Bread

Zucchini Carrot Bread with Earl Grey Glaze

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?!




  • 3 cups of flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • dash of nutmeg, ginger, cloves (optional)
  • 3 eggs
  • 1/3 cup of oil
  • 2 tsp vanilla
  • 1/2 cup Sugar
  • 1/2 cup brown sugar
  • 2 cups shredded zucchini
  • 1 cup shredded carrots

Streusel Topping:

  • 2 tablespoons butter, softened
  • 2 tablespoons flour
  • 1 tsp cinnamon
  • 1/4 cup brown sugar

Vanilla Glaze:

  • 2 tablespoons butter, softened
  • 2 cups powdered sugar
  • ¼ cup milk
  • 1 teaspoon vanilla


  1. Preheat oven to 350 degrees.  Spray two loaf pans and set aside.
  2. Mix flour, baking soda, cinnamon, salt, baking powder and spices in bowl.
  3. In separate bowl, whisk eggs, vanilla, oil, Truvia, and brown sugar.  Add zucchini and carrots and mix until well combined.
  4. Add dry ingredients to wet ingredients and continue to whisk until there are no lumps.
  5. Pour batter into 2 prepared pans.
  6. 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.
  7. Sprinkle crumbs over the tops of batter in the two pans.
  8. 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.