Zucchini Carrot Bread
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?!
Ingredients
Scale
Bread:
- 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
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.