Carrot Cake Zucchini Bread

This delicious bread combines moist carrot cake with spiced zucchini bread and topped with a homemade cream cheese icing. You'll get two breads from this recipe - give one to a friend!

Carrot cake has always been one of my top favorite cake flavors ever. I love the color, and the fact that it most likely is covered in sweet cream cheese frosting. Another favorite of mine!
Zucchini bread though? I was never really crazy about it as a kid. Actually, I think the first time I ever had zucchini bread was in college in the dining hall. They had slices of it next to the english muffins and bagels for breakfast. Bland, boring, and dry is how I would describe it! I'm not even sure it was a sweet bread of any kind. I give myself props for trying it at least!

I made some myself a long time later, after I had been married. Someone at our old church in Philadelphia gave me the recipe and I was surprised that it had sugar in it - ha! One bite of that version and I was hooked!
This Carrot Cake Zucchini Bread is a recipe mashup made in heaven - you NEED to make this bread for Easter! Or at least Pin it for when your garden starts giving you lots of carrots and zucchini - you are going to LOVE this bread!

Carrot Cake Zucchini Bread with Cream Cheese Frosting

Ingredients

3 eggs
1 cup oil
1 3/4 cups sugar
2 teaspoons vanilla extract
1 cup carrots, peeled and grated
1 cup zucchini, grated
3 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/2 teaspoons ground ginger

For frosting:

8 oz cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar

Cooking Directions

In the bowl of a stand mixer, beat eggs, oil, sugar, and vanilla until creamy.
Place grated carrots and zucchini in a clean dishtowel and squeeze out excess liquid. Stir into wet ingredients.
In a separate medium bowl, stir together flour, cinnamon, baking soda, salt, baking powder, and ginger. Add dry ingredients to wet ingredients, stirring until just moistened.
Spread evenly into two greased loaf pans. Bake at 325 degrees for 50-60 minutes or until a cake tester comes out clean. Cool completely.
For frosting, beat creamy cheese and butter. Gradually add powdered sugar while beating until creamy. Spread evenly over tops of bread. Slice and serve!