Carrot and Zucchini Bread

Carrot and Zucchini Bread

A savory bread made of zucchini, carrot and cream cheese.


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Serves: 10 person(s) Change

Preparation Time: 15 mins
Cooking Time: 1 hr

Yield: 10 x slices

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

Ingredients Convert to Metric

  • 4.40 oz reduced-fat cream cheese
  • 1/2 cup superfine or caster sugar
  • 3 eggs, lightly beaten
  • 1 1/2 cup self-rising flour
  • 1/4 cup skim milk
  • 1 cup grated carrot
  • 1 cup grated zucchini
  • 1/4 cup currants


Preheat oven to 350F.

Beat the cream cheese and sugar together until well combined, then gradually beat in the eggs. Fold in the flour and milk alternately. Fold in the remaining ingredients until well combined.

Spoon mixture into a non-stick, paper-lined 4-1/3 x 11-3/4 inch loaf pan. Bake in preheated oven for 1 hour. Cool on wire rack.


The bread can be sliced thinly to accompany a cheese platter.

* Sugar may be substituted using equal quantities of a granulated artificial sweetener such as Splenda .

Serving suggestions are not included in the nutritional analysis.

Thanks to Australian Dairy Corporation