Carrot Zucchini Bread With Lemon Glaze Recipe

Name: Carrot Zucchini Bread With Lemon Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake:; 2 2/3 cups sugar; 4 2/3 cups all-purpose flour; 1 tablespoon plus 3/4 teaspoon baking powder; 2 1/2 teaspoons baking soda; 2 1/2 tablespoons cinnamon; Pinch of salt; 2 1/4 cups canola oil; 7 large eggs; 4 cups shredded carrots; 2 1/2 cups shredded zucchini; 1 1/2 cups golden raisins; For the lemon glaze:; 2 tablespoons fresh lemon juice; 1 1/2 cups confectioners' sugar

Servings: persons

For the cake:
2 2/3 cups sugar
4 2/3 cups all-purpose flour
1 tablespoon plus 3/4 teaspoon baking powder
2 1/2 teaspoons baking soda
2 1/2 tablespoons cinnamon
Pinch of salt
2 1/4 cups canola oil
7 large eggs
4 cups shredded carrots
2 1/2 cups shredded zucchini
1 1/2 cups golden raisins
For the lemon glaze:
2 tablespoons fresh lemon juice
1 1/2 cups confectioners' sugar

1
Heat the oven to 350u00b0F. In the bowl of a stand mixer with a whisk attachment, combine all of the dry ingredients.
2
Add oil and eggs and mix well, about 3 minutes.
3
Using a spatula, fold in the carrots, zucchini, and raisins. Divide the batter into 2 greased and floured 9 x 5-inch loaf pans and bake until the cakes are golden and spring back when you touch them, 1 hour to 1 hour and 10 minutes. Cool the cakes in their pans for 10 minutes, then turn onto racks to cool completely.
4
To make the glaze, whisk together the lemon juice with the confectioners' sugar until it reaches glaze consistency. Drizzle over the loaves. If you prefer, halve the glaze recipe and just ice one of the cakes. This way you'll have a sweeter version and one that's less sweet (if you're not an icing for breakfast kind of person).
5
The cakes will keep in an airtight container on the counter for up to 4 days.

2912

kcal

Calories

154

Fat

355

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the cake:, 2 2/3 cups sugar, 4 2/3 cups all-purpose flour, 1 tablespoon plus 3/4 teaspoon baking powder, and more.

Yes, Carrot Zucchini Bread With Lemon Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Zucchini Bread With Lemon Glaze

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