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Spicy Carrot and Zucchini Bread with Apple Cider Glaze

September 28, 2016 by Mirlandra 3 Comments

Jump to Recipe

This Carrot and Zucchini Bread has three cups of veggies but is still spicy, sweet and tempting.  An lovely apple cider glaze puts it over the top!

A fresh, tender loaf of carrot and zucchini spice bread sits on a white plate. The loaf is covered in apple cider glaze and sitting next to some cinnamon sticks. A plate of slices is ready to eat in the background.

 

Everybody I know is obsessed with making zucchini bread all summer long to try to keep up with their gardens.  Heck, in Oregon we even ding dong ditched zucchini around the neighborhood just to get rid of it!  I get it, I do.  The plants are vegetable producing monsters!  But plain old zucchini bread just does not do it for me.

My favorite version is moist, succulent, spicy, glazed and contains carrots AND zucchini!  Who can argue that dessert with two kinds of veggies in it is bad for you?  Well, in this case anybody that saw the sugar content but let’s not get distracted!

The killer combination of the two veggies gives you more flavor and better texture.  It is also more colorful!  You can use any apple cider you like for the glaze.  Every one has a unique flavor.  My favorite is sparkling cider or fresh pressed cider from the farm.

I always love to hear from you.  What is your favorite way to use up a bumper zucchini crop?

Tools In This Post:  If you are a frequent reader you know I recommend this Cuisinart Food Processor over and over and over!  It is a versatile and powerful kitchen tool that is well worth the investment and the counter space.  Bonus – I saw them at Costco this fall!  Just saying…

Love Quick Bread?  Try my amazing Drizzled Lemon Loaf. Simple lemon awesomeness! 

This drizzled lemon loaf is on a white plate. Fairy daffadills are on top and lemons and lemon balm garnish the loaf.

 

A fresh, tender loaf of carrot and zucchini spice bread sits on a white plate. The loaf is covered in apple cider glaze and sitting next to some cinnamon sticks. A plate of slices is ready to eat in the background.
Print Pin
5 from 3 votes

Spicy Carrot and Zucchini Bread with Apple Cider Glaze

Note: Makes two loaves
Course Quick Bread
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16
Calories 320kcal
Author Mirlandra Neuneker

Ingredients

For The Bread

  • 1 ½ cups sugar
  • 1 cup vegetable or canola oil
  • 3 large eggs
  • 1 Tbsp. vanilla
  • 1 ½ cups grated carrot wash and slice off ends but do not peel before grating
  • 1 ½ cups grated zucchini wash and slice off ends but do not peel before grating
  • 2 cups all-purpose flour
  • 1 ½ Tbsp. cinnamon
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1 tsp. salt

For The Glaze

  • 1 ½ cups powdered sugar
  • ¼ cup apple cider your choice of fresh pressed, sparkling or plain old apple juice

Instructions

To Make The Bread

  • Preheat the oven to 350 F. Butter two 8.5” loaf pans and set aside.
  • In a large bowl beat the sugar, oil, eggs and vanilla with an electric mixer on low until blended.
  • Use a wooden spoon to stir in grated carrot and zucchini.
  • Add the flour, cinnamon, pumpkin pie spice, baking soda and salt. Stir just until combined.
  • Divide the batter between two loaf pans and bake for 45-50 minutes until a toothpick or cake tester comes out with damp crumbs but no wet batter.
  • Cool for about 10 minutes on a rack while you prep the glaze.

To Make The Glaze

  • In a medium bowl, whisk together the powdered sugar and apple cider until no lumps remain. Pour over the loaves and allow to cool the rest of the way. Slice and serve.

Nutrition

Nutrition Facts
Spicy Carrot and Zucchini Bread with Apple Cider Glaze
Amount Per Serving
Calories 320 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Cholesterol 31mg10%
Sodium 217mg9%
Potassium 42mg1%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 30g33%
Protein 3g6%
Vitamin A 49IU1%
Vitamin C 1mg1%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

PIN FOR LATER 

carrot and zucchini bread promo image

 

 

Reader Interactions

Comments

  1. cathy messinger

    February 25, 2017 at 12:04 pm

    Thank you for the glaze information. I did not want to use icing.

    Reply
    • Mirlandra

      February 26, 2017 at 8:20 am

      You are most welcome! I prefer a light glaze here myself instead of a more heavy frosting. I save that for my carrot cake!

      Reply

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Welcome!  I’m Mirlandra

I provide real dinner solutions so busy women can kick kitchen overwhelm to the curb and learn to make simple, healthy dinners to fit any schedule and family.

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