Spicy Carrot and Zucchini Bread with Apple Cider Glaze
Note: Makes two loaves
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Quick Bread
Servings: 16
Calories: 320kcal
Author: Mirlandra Neuneker
Ingredients
For The Bread
1 ½cupssugar
1cupvegetable or canola oil
3large eggs
1Tbsp.vanilla
1 ½cupsgrated carrotwash and slice off ends but do not peel before grating
1 ½cupsgrated zucchiniwash and slice off ends but do not peel before grating
2cupsall-purpose flour
1 ½Tbsp.cinnamon
2tsp.pumpkin pie spice
1tsp.baking soda
1tsp.salt
For The Glaze
1 ½cupspowdered sugar
¼cupapple cideryour 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.