Go Back
–+ servings
carrot cake loaf cake

Easy Carrot Cake Loaf Cake Recipe (with zucchini)

You won’t believe how tasty and moist this carrot & zucchini loaf is! It’s packed with flavor and surprisingly better than your classic carrot cake. Perfect for breakfast, snacks, or anytime you need a sweet little pick-me-up!
Print Recipe Pin Recipe
Prep Time 10 minutes
Baking time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method

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 I used olive
  • 2 teaspoon vanilla extract
  • ¼ cup yogurt
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • Pinch of salt
  • Optional: ¼ cup crushed walnuts
  • Optional: vanilla or caramel icing for topping

Equipment

Method
 

  1. Preheat your oven to 400°F (200°C) and grease a loaf pan.
  2. In a large bowl, whisk together the egg, brown sugar, granulated sugar, vegetable oil, vanilla, and yogurt until smooth.
  3. In a separate bowl, mix the flour, baking soda, baking powder, and salt.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Fold in the shredded carrots and zucchini (and walnuts if using).
  6. Pour the batter into the prepared loaf pan and bake for 1 hour, or until a toothpick inserted comes out clean.
  7. Let the loaf cool on a wire rack, then top with optional whipped cream & caramel icing. Slice and enjoy!

Tried this recipe?

Let us know how it was!