Courgette & Carrot Loaf [with Cream Cheese frosting & walnuts]

Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on whatsapp
March 30, 2016
Ok. Winter may ‘officially’ be over, but when the sky turns a charcoal gray and rain darkens the pavement, it’s time to retreat indoors…and bake.
This super simple bread+cake hybrid is so damn delicious (did we mention it has cream cheese frosting?), but packed with nutritious vegetables to take the edge off your guilt when you cut yourself a second slice. Thanks to Flourishing Foodie for the recipe!
Courgette & Carrot Loaf 
makes 1 loaf

What you’ll need:

  • 1 3/4 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 2 large eggs
  • 1/2 cup maple syrup
  • 1 tsp vanilla
  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed brown sugar* (see below if you’re having a hard time finding brown sugar here!)
  • 1 cup grated zucchini
  • 1 cup shredded carrot
  • 1/2 cup golden raisins (we omitted these)
  • 1 8oz. pkg cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 tsp vanilla
  • 1 cup powdered sugar
  • 1/2 cup chopped walnuts
What you’ll do:
  • Preheat the oven to 325ºF/163ºC.
  • In a medium size bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and ginger.
  • In a large bowl, combine the eggs, maple syrup, vanilla, and butter. Add the brown sugar and stir until dissolved.
  • Slowly add the dry to the wet. Stir until combined.
  • Add the zucchini, carrots, and raisins. Combine.
  • Grease a loaf pan. Pour the batter into the pan, and give it a few taps on the counter to spread the batter.
  • Place into the oven and bake for 1 hr. Remove from the oven and let cool for 5 min in the pan. Remove from the pam and let cool on a wire rack for 50 min – 1 hr.
  • In a medium bowl, combine the cream cheese, butter, vanilla, and powdered sugar with a hand mixer until light and fluffy.
  • Spread the cream cheese icing onto the cooled loaf. Sprinkle with chopped walnuts.

Can be stored in the fridge for a week. Enjoy with coffee or a big glass of milk. Bon appétit!

*having a hard time finding brown sugar here in Switzerland? We just ordered 6 bags from (and it lasts for years!)–you can find it here.

Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on whatsapp

July 4-10, 2022

3 Ways to Treat Yourself in Lausanne this Summer