Carrot Zucchini Walnut Loaf with Orange Zest Glaze

Carrot Zucchini Walnut Loaf with Orange Zest Glaze

Shredded carrot and zucchini keep this spiced loaf moist, with toasted walnuts for crunch.

Total 2 hr 15 min Makes 14 slices Calories 258/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Halal, Kosher

Allergens

Eggs, Tree nuts, Wheat

This quick bread combines two grated vegetables with warm spices and toasted walnuts, then finishes with a tangy orange glaze. The batter comes together without a mixer, making it a straightforward bake for breakfast or an afternoon snack. Wrapped tightly, it stays moist for several days.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 large eggs
  • 2/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup carrots, grated
  • 1 cup zucchini, grated and squeezed dry
  • 1 tablespoon orange zest
  • 3/4 cup walnuts, chopped and toasted
  • 1 cup powdered sugar
  • 2 tablespoons orange juice
  • 1/2 teaspoon orange zest

Method

  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line the bottom with parchment paper.

  2. Whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a medium bowl.

  3. In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Whisk in the vegetable oil and vanilla extract.

  4. Stir the grated carrots, zucchini, and orange zest into the egg mixture.

  5. Add the dry ingredients to the wet ingredients and fold together with a spatula just until no dry streaks remain. Fold in the toasted walnuts.

  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

  7. Bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes.

  8. Cool the loaf in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely, about 1 hour.

  9. Whisk together the powdered sugar, orange juice, and orange zest in a small bowl until smooth and pourable.

  10. Drizzle the glaze over the cooled loaf and let it set for 10 minutes before slicing.

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Rate this recipe

★ 3.9 (1)

Carrot Zucchini Walnut Loaf with Orange Zest Glaze

This quick bread combines two grated vegetables with warm spices and toasted walnuts, then finishes with a tangy orange glaze. The batter comes together without a mixer, making it a straightforward bake for breakfast or an afternoon snack. Wrapped tightly, it stays moist for several days.

2 hr 15 min 14 slices 258 cal

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 large eggs
  • 2/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup carrots, grated
  • 1 cup zucchini, grated and squeezed dry
  • 1 tablespoon orange zest
  • 3/4 cup walnuts, chopped and toasted
  • 1 cup powdered sugar
  • 2 tablespoons orange juice
  • 1/2 teaspoon orange zest

Method

  1. 1

    Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line the bottom with parchment paper.

  2. 2

    Whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a medium bowl.

  3. 3

    In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Whisk in the vegetable oil and vanilla extract.

  4. 4

    Stir the grated carrots, zucchini, and orange zest into the egg mixture.

  5. 5

    Add the dry ingredients to the wet ingredients and fold together with a spatula just until no dry streaks remain. Fold in the toasted walnuts.

  6. 6

    Pour the batter into the prepared loaf pan and smooth the top with a spatula.

  7. 7

    Bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes.

  8. 8

    Cool the loaf in the pan on a wire rack for 15 minutes, then turn it out onto the rack to cool completely, about 1 hour.

  9. 9

    Whisk together the powdered sugar, orange juice, and orange zest in a small bowl until smooth and pourable.

  10. 10

    Drizzle the glaze over the cooled loaf and let it set for 10 minutes before slicing.