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Carrot and Zucchini Loaf Cake Recipe

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3.9 from 6 reviews

This moist and flavorful Carrot Cake Loaf Cake recipe features the added moisture and nutrition of shredded zucchini, making it a delightful twist on the classic carrot cake. Perfectly spiced and easy to prepare, this loaf cake is topped optionally with vanilla or caramel icing for an indulgent finish.

Ingredients

Wet Ingredients

  • 1 large egg
  • 1/2 cup brown sugar
  • 1/2 cup white granulated sugar
  • 1/3 cup vegetable oil (olive oil recommended)
  • 2 tsp vanilla extract
  • 1/4 cup yogurt

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch of salt

Vegetables

  • 1 cup shredded carrots
  • 1 cup shredded zucchini

Optional

  • 1/4 cup crushed walnuts
  • vanilla or caramel icing for topping

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and grease a loaf pan thoroughly to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the egg, brown sugar, granulated sugar, vegetable oil, vanilla extract, and yogurt until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt to ensure even distribution of leavening agents.
  4. Mix Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until combined to avoid over-mixing which can toughen the cake.
  5. Add Shredded Vegetables and Nuts: Fold in the shredded carrots and zucchini carefully. If using, also fold in the crushed walnuts to add texture and flavor.
  6. Bake: Pour the batter evenly into the prepared loaf pan. Bake in the preheated oven for approximately 1 hour, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  7. Cool and Finish: Allow the cake to cool on a wire rack completely. Optionally, top with vanilla or caramel icing before slicing and serving for added sweetness and decoration.

Notes

  • Do not over-mix the batter to keep the loaf tender.
  • Check the cake at around 50 minutes to ensure it does not overbake; oven temperatures may vary.
  • Shredded zucchini adds moisture without making the cake soggy.
  • Walnuts can be replaced or omitted based on preference or allergies.
  • For a healthier twist, use whole wheat flour instead of all-purpose flour.

Find it online: http://bitezly.com/carrot-and-zucchini-loaf-cake-recipe/