Zucchini Carrot Bread with Honey Orange Cream Cheese Spread

Zucchini Carrot Bread with Orange Cream Cheese Spread

Summer gardens mean lots of zucchini, and the question of how to use it. This quick bread, with the addition of grated carrot is a great way. Zucchini Carrot Bread is moist, perfectly spiced, and filled with wonderful flavor. It’s easy to make, freezes well, and is just right for sharing.

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You can bake the recipe in full-size loaf pans, mini loaves, or as muffins. The optional honey-orange cream cheese spread is creamy and sweet with a hint of citrus, adding even more flavor.

Why You’ll Love It

• Moist, tender, and full of flavor

• A great way to use fresh zucchini and carrots

• Makes two loaves, 5 mini loaves, or 24 muffins

• Freezes well

• Includes a sweet honey-orange cream cheese spread

• I’m also sharing a free printable gift tag if you’re baking to share

How to make zucchini carrot bread

Preheat your oven to 350°F. Gather the ingredients and allow the eggs to come to room temperature. Prepare pans by greasing and flouring or spray with baking spray that includes flour (like Baker’s Joy). Muffin tins can be lined with cupcake liners.

Grate 1 1/2 cups of both zucchini and carrot.

In a large bowl, lightly give the 4 eggs a whisk.

Add the zucchini, carrots, sugar, oil to the eggs. Mix until combined.

I weighed 3 cups of flour—360 grams—for accuracy.

If you’re measuring the 3 cups of flour using measuring cups, start by fluffing the flour in the container. Lightly spoon it into the cup and level off with a flat edge, don’t scoop directly from the bag. For better accuracy, I prefer using a kitchen scale and measuring in grams.

In another bowl, whisk together the flour, baking soda, cinnamon, salt, and cloves making sure the ingredients are well combined.

Add the dry ingredients to the wet and stir just together. Don’t overmix.

Scoop the batter into the pans.  Bake according to the type of pan you are using or until a toothpick inserted into the center comes out clean.

• Two 9×5-inch loaf pans: Divide the batter and bake for 60–70 minutes
• Mini loaf pans (about 1 cup batter each): Bake for 40–45 minutes
• Standard muffins (makes about 24): Bake for 20–25 minutes

After baking, cool in the pans for 10 minutes, then remove and cool completely on a rack.

Preparing the Honey Orange Cream Cheese Spread

In a small bowl, beat 8-ounces softened cream cheese, 1/4 cup honey, and 2 teaspoons orange zest until fluffy and smooth.

Spread on bread slices or muffins. Refrigerate any leftovers.

Zucchini Carrot Bread

Print Recipe

Equipment

• Preheat oven to 350°F.

Ingredients

  

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For the Bread:

• 1½ cups shredded zucchini about 2 medium
• 1½ cups shredded carrots about 3 medium
• 1½ cups sugar
• ⅔ cup vegetable oil
• 4 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1½ teaspoons ground cinnamon
• 1 teaspoon salt
• ¾ teaspoon ground cloves

For the Orange Cream Cheese Spread (optional):

• 1 package 8 oz cream cheese, softened
• ¼ cup honey
• 2 teaspoons grated orange zest

Instructions

 

To Make the Bread:

• Grease and flour two 9x5-inch loaf pans, mini loaf pans or muffin tins or spray with baking spray that includes flour (like Baker’s Joy). Muffins can be lined with cupcake liners.
• In a large bowl, mix the zucchini, carrots, sugar, oil, and eggs.
• In another bowl, whisk together the flour, baking soda, cinnamon, salt, and cloves.
• Add the dry ingredients to the wet and stir just until combined. Don’t overmix.

Choose your Baking Option:

• Two 9x5-inch loaf pans: Divide the batter and bake for 60–70 minutes
• Mini loaf pans (about 1 cup batter each): Bake for 40–45 minutes
• Standard muffins (makes about 24): Bake for 20–25 minutes
• Cool in the pans for 10 minutes, then remove and cool completely on a rack.

To Make the Honey Orange Cream Cheese Spread:

• In a small bowl, beat the cream cheese, honey, and orange zest until fluffy and smooth.
• Spread on slices or muffins and refrigerate any leftovers.

Notes

Tips

No need to squeeze the zucchini unless it’s very watery
A fine grater works best for both zucchini and carrots
Loaves and muffins freeze well—wrap tightly and store in the freezer
The cream cheese spread is optional, but adds a sweet touch

Just Right for Gifting

I love giving mini loaves as gifts. Once the loaves are completely cool, I slip them into clear cellophane bags, tie with twine or ribbon, and add a little tag. They’re perfect for neighbors, friends, coworkers or a thoughtful “just because” treat.

I’ve made a free printable gift tag you can download and print. Each tag fits nicely on a mini loaf and has space to add your name or a short message.

Click here to download the gift tags

SHOP MY KITCHEN

Food Kitchen Scale, Digital Grams and Ounces for Weight Loss, Dieting, Baking, Cooking, and Meal Prep

A versatile scale with a removable bowl, ideal for baking, portioning, and meal prep. Measures in grams and ounces for accurate, easy measuring in the kitchen.

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Amazon Basics Nonstick Round Muffin Baking Pan

Nonstick 12-cup pan for evenly baked muffins or cupcakes. Easy release and cleanup, great for everyday baking!

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Standard White Cupcake Liners 500 Count

Classic white liners for muffins, cupcakes, and more. Grease-resistant and perfect for everyday or batch baking.

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Chicago Metallic Commercial Non-Stick Mini Loaf Pans

These sturdy non-stick pans are the perfect size for gifting quick breads.

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Cellophane Treat Bags, 5×11 Inches Clear Cellophane Bags With Twist Ties

A perfect fit for mini loaves, these clear bags make homemade gifts look polished and thoughtful. Just add ribbon or twine for a beautiful presentation.

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