This Zucchini Carrot Cake Bread is filled with the warm spices of cinnamon, nutmeg, and allspice to give you the traditional flavor of carrot cake, so you don’t even notice the zucchini. A great way to sneak in that green veggie! It’s also topped with a generous layer of cream cheese frosting and a sprinkling of crunchy pecans!
A couple of weeks ago we were talking with our neighbor about our garden and the inevitable surplus of zucchini that comes this time of year. He mentioned that he had recently had a zucchini carrot bread that was really good.
As soon as he said it, I started thinking about how I could turn my carrot cake bread into a zucchini carrot cake bread!
It took me awhile, but I finally got around to giving it a try. The result was carrot cake in bread form with extra moisture from shredded zucchini.
The warm spices of cinnamon, nutmeg, and allspice give you the traditional flavor of carrot cake, so you don’t even notice the zucchini. A great way to sneak in that green veggie!
Since you can’t have carrot cake without cream cheese frosting, this bread is topped with a generous layer! A sprinkling of chopped pecans adds a bit of crunch and rounds out the traditional carrot cake flavor.
With it being a bread, you don’t have to wait until dessert to have a piece. Cut a thick slice for breakfast, and start your morning off on a delicious note!
For the Bread
For the Frosting