Name: Carrot Zucchini Bread with Maple Cream Cheese Glaze
Prep time: 30 min
Cook time: 1 h
Total time: 2 h
Ingredients: 1 2/3 cup all-purpose flour, plus more for dusting; 1 teaspoon baking soda; 1/4 teaspoon cinnamon; 1/2 teaspoon salt; 1/2 cup packed dark brown sugar; 1/2 cup sugar; 2 eggs; 1/2 cup coconut oil, melted and cooled; 2 bananas, mashed; 1 cup grated zucchini (1 medium zucchini); 1 cup grated carrots; 1/4 cup plain Greek yogurt (I used 0% Fage); 2 teaspoons vanilla extract; 7 oz. softened cream cheese; 3 tbs milk; 1 tbs vanilla extract; 3 tbs maple syrup

Ingredients

Carrot Zucchini Bread

1 2/3 cup all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup packed dark brown sugar
1/2 cup sugar
2 eggs
1/2 cup coconut oil, melted and cooled
2 bananas, mashed
1 cup grated zucchini (1 medium zucchini)
1 cup grated carrots
1/4 cup plain Greek yogurt (I used 0% Fage)
2 teaspoons vanilla extract

Maple Cream Cheese Glaze

7 oz. softened cream cheese
3 tbs milk
1 tbs vanilla extract
3 tbs maple syrup

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 F. Grease a 9″ x 5″ loaf pan, or line with parchment paper.
In a medium bowl, stir together flour, baking soda, cinnamon, and salt.
In a separate mixing bowl, whisk together sugars and eggs. Add coconut oil, mashed bananas ,grated zucchini, grated carrots, Greek yogurt, and vanilla. Mix to combine.
Fold in flour mixture.
Pour into prepared loaf pan and bake for 1 hour, or until a toothpick inserted into the bread comes out clean.
For the glaze: whisk together in bowl until you reach your desired consistency. If you get chunks, blend it.
When the bread is completely cool, pour or spread the glaze over it.