Zucchini and carrots add loads of moisture to this quick bread so it should be stored in the refrigerator if you are not eating/finishing it in 2 days
- 1 1/2 cups all purpose flour
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 cup vegetable oil (can use coconut oil instead for a healthier version)
- 1/4 cup applesauce (can use sweetened or unsweetened)
- 1 large egg and 1 extra egg yolk
- 1/2 cup brown sugar
- 1/4 cup white sugar (if you use sweetened applesauce take out 1 Tbsp.)
- 2 tsp. vanilla
- 1 cup zucchini, grated
- 3/4 cup carrots, grated
- 2 oz. cream cheese (room temperature)
- 2 Tbsp. butter (room temperature)
- 1/2 cup powdered sugar
- 1 tsp. vanilla
- pinch of salt
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Preheat oven to 325 degrees.
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Spray 9×5 loaf pan with non-stick spray
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Mix in a small bowl your flour, cinnamon, nutmeg, baking soda, baking powder and salt.
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In a large mixing bowl, combine your oil, applesauce and eggs. Then add both sugars and vanilla and whisk until it is mixed well.
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Add your cinnamon mixture your egg mixture and stir until flour just disappears. Do not over mix.
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Add your zucchini and carrots to bowl and stir.
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Spread the batter into your loaf pan and bake 50-60 minutes. (mine took 50 min). Check with a toothpick in the center to see if it comes out clean.
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Cool for 15 minutes in the pan on a wire rack before removing.
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Prepare your glaze by placing your cream cheese and butter in a microwave safe bowl and microwave until soft enough to stir together, but not melted. (about 30-60 seconds)
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Add the remaining glaze ingredients and stir. Cover the top of your bread and serve.
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The glaze does add another flavor dimension, however you can skip the glaze if you are not going to finish the bread quickly and just eat it with cream cheese.