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Easy Carrot and Zucchini Loaf Cake Recipe

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4.2 from 25 reviews

This Easy Carrot Cake Loaf Recipe combines the natural sweetness of shredded carrots and zucchini with warm spices to create a moist, tender cake perfect for any occasion. Featuring a simple mix of pantry staples and a touch of yogurt for added moisture, this loaf is enhanced with optional walnuts for crunch and an optional vanilla or caramel icing topping for a sweet finish. Ideal for breakfast, dessert, or a comforting snack, it’s a crowd-pleaser that’s easy to prepare and bake to perfection.

  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (8-10 servings)

Ingredients

Main Ingredients

  • 1 cup shredded carrots
  • 1 cup shredded zucchini
  • 1 large egg
  • ½ cup brown sugar
  • ½ cup white granulated sugar
  • ⅓ cup vegetable oil (olive oil preferred)
  • 2 teaspoons vanilla extract
  • ¼ cup yogurt
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • Pinch of salt

Optional Add-ins and Toppings

  • ¼ cup crushed walnuts
  • Vanilla or caramel icing for topping

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, beat the egg with brown sugar and white sugar until combined. Add the vegetable oil, vanilla extract, and yogurt, mixing well until smooth and creamy.
  3. Add Shredded Vegetables: Fold in the shredded carrots and zucchini, ensuring they are evenly distributed in the wet mixture.
  4. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Be careful not to overmix to maintain a tender crumb.
  6. Add Nuts (Optional): If using, fold in the crushed walnuts evenly through the batter.
  7. Pour Batter into Pan: Transfer the batter into the prepared loaf pan, spreading it out evenly.
  8. Bake: Place the pan in the preheated oven and bake for approximately 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool the Loaf: Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  10. Add Icing (Optional): Once cool, spread vanilla or caramel icing on top if desired before slicing and serving.

Notes

  • Make sure to squeeze excess moisture from the shredded zucchini to avoid a soggy loaf.
  • For a dairy-free version, substitute yogurt with a plant-based alternative.
  • Storing the cake in an airtight container will keep it moist for up to 3 days at room temperature.
  • This loaf can also be frozen for up to 2 months; thaw at room temperature before serving.
  • Adjust sweetness by modifying the sugar quantities based on preference.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/easy-carrot-and-zucchini-loaf-cake-recipe/