So you might have noticed things got a little spiffy around here lately. I finally took the leap of faith to self-hosting my food blog, and thanks to an amazing friend and web designer – Chris McClain of Christine McClain Design Studio – I can look at my screen and skip the frustrated face palms.  Ingredients for my carrot and zucchini loaf cake

I’ve had my site on Blogger for the past two years and I’m sooo over it. The next few posts will be a learning curve for me so if you see anything that looks weird, either on your computer or on your mobile device, please shoot me an email about it. It’s also much easier to subscribe to my ramblings now, either by RSS or email. So if you tried before and were met with a page full of hieroglyphics, try again in this new version and hopefully it’ll be smoother than butter. I’ll also be moving my blog reader to Bloglovin when Google pops the bubble on its own reader, so if you use it look me up and hit the follow button. (Wow, does this paragraph sound needy or what? I just love all of you so much and can’t imagine life without you. ;)

 Fresh baked carrot and zucchini loaf cake

OK, on to today’s foodie musings…

When life gives you lemons, you make lemonade, right? (Actually, I’d probably make lemon bars, but that’s just me.) Well, life gave me carrots and zucchini, so should I make some kind of veggie juice? As much as I probably should, I made a sweet zucchini loaf cake instead. I don’t have a juicer anyway, so my reasoning is totally valid to take the sweet bread route. I shouldn’t really call it sweet bread because although it has sugar, it doesn’t really taste very sweet. I went back and forth on whether to coat the top with some cream cheese frosting, which would be knockout but that would have meant another trip to the store and more mixer drama than I needed, so I kept this loaf naked.

Speaking of naked, you could add nuts to this or double up on either one of the veggies. It’s a really cool base recipe with a lot of wiggle room. I just had a vision of chocolate chips and cherries in it – hmm, that sounds like a plan to me! I hope everyone likes the site as much as I do, and I appreciate all of your comments and support. 

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Carrot Zucchini Loaf

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 people
Calories: 155kcal
Author: foodnessgracious
Fresh homemade carrot and zucchini loaf bread!
Print Recipe


  • 3 cups sifted all purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt kosher
  • 3 large eggs
  • 1 cup canola oil
  • 1 3/4 cups sugar
  • 2 teaspoons vanilla extract
  • 1 cup carrots grated
  • 1 cup zucchini grated


  • Preheat the oven to 325 degrees F. Spray two 8 1/2 x 4 1/2 loaf pans with a non stick spray.
  • In a large bowl, mix together the flour, cinnamon, baking soda, baking powder and salt.
  • In another large bowl, whisk together the eggs until foamy, about 5 minutes. Add the oil, sugar and vanilla and keep whisking until the sugar is almost dissolved. Add the carrots and zucchini and combine.
  • Add the dry ingredients to the wet mixture and stir until blended. Split the batter between the two cake pans.
  • Place in the oven until they are puffed up in the middle and spring back when pushed gently with a finger. This will take about 1 hour. Let cool before slicing. Keep the bread at room temperature and wrapped in plastic wrap.


The bread also freezes really well.


Calories: 155kcal