National Zucchini Day | Zucchini & Carrot Bread

NEW ORLEANS —

Zucchini & Carrot Bread

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/2 cup granulated sugar
• 1/4 cup packed light-brown sugar
• 1/4 cup vegetable oil
• 3 Tbsp. unsweetened applesauce
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cups raisins
• 3/4 cups carrots, peeled, finely shredded
• 3/4 cups zucchini, finely shredded
• Frosting (optional but really recommended)
• 3 Tbsp. butter softened
• 3 oz. cream cheese softened
• 1 1/2 cups powdered sugar
• 1/2 tsp. vanilla extract
• 1/4 tsp. salt

Instructions:

• Preheat oven to 350 degrees.
• Spray an 8x4” loaf pan. Set aside.
• In a large bowl, mix together flour, baking powder, baking soda, salt, cinnamon and nutmeg until well combined.
• In a separate large bowl, mix together granulated sugar and brown sugar until well combined. Add oil, applesauce, eggs and vanilla and mix until well combined.
• Add raisins, carrots, zucchini and flour mixture to the liquid ingredient mixture and mix just until combined, do not over mix.
• Pour mixture into prepared 8x4” pan. 
• Bake for 35 minutes, then carefully place a sheet of aluminum foil over the top of the loaf pan, in order to prevent over-browning. 
• Continue to bake for an additional 15 - 20 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• Remove from oven and allow to cool in loaf pan for 5 minutes, then invert onto a wire rack and cool completely. 
• If desired, frost with frosting once the bread has cooled.

Frosting:

• Place softened butter and softened cream cheese into a mixing bowl. 
• Using an electric mixer, beat together butter and cream cheese until smooth and fluffy. 
• Add powdered sugar, salt and vanilla and continue to mix on medium speed until light and fluffy, approximately 3 minutes. 
• Spread over cooled bread

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