Fall

Carrot Zucchini Bread with Lemon Glaze

October 12, 2016
Photo by James Ransom
Author Notes

This is one recipe I was sad to cut from Amanda and my new book, A New Way to Dinner. Du Jour is a favorite the neighborhood spot in Brooklyn that I stop into a couple times a week. The owners, Vera and TJ Obias, are both talented cooks who have also become friends. Muffins are usually pretty far down the list of things I'd choose at a bakery, but not theirs. Their oatmeal muffin made an appearance in the Food52 Baking book, and another standout is the carrot zucchini muffin; it's tender and just sweet enough, studded with plump golden raisins. I asked Vera for the recipe and then played with it a bit. Now, it's a loaf cake with a lemon glaze—just as good for dessert as it is for breakfast. Icing is a breakfast food, right? —Merrill Stubbs

  • Makes 2 loaves
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
In This Recipe
Directions
  1. Heat the oven to 350°F. 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.

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I'm a native New Yorker, Le Cordon Bleu graduate, former food writer/editor turned entrepreneur, mother of two, and unapologetic lover of cheese.