Mini Carrot-Zucchini Loaves

Mini Carrot-Zucchini Loaves
Prep Time:
20 mins
Cool Time:
5 mins
Bake Time:
35 mins
Total Time:
20 mins
4 loaves


  • 1 15 ounce package gluten-free yellow cake mix

  • 3 eggs

  • cup water

  • cup vegetable oil

  • 1 teaspoon pure vanilla

  • ½ teaspoon ground cinnamon

  • teaspoon ground nutmeg

  • ½ cup finely shredded zucchini

  • ½ cup finely shredded carrot

  • ¼ cup finely chopped pecans

  • Cream Cheese Icing

  • Finely chopped pecans (optional)

Cream Cheese Icing

  • 1 3 ounce package cream cheese, softened

  • 1 tablespoon butter, softened

  • ½ teaspoon pure vanilla

  • 1 cup powdered sugar

  • 2 teaspoon milk


  1. Preheat oven to 350°F. Lightly grease the bottoms and 1/2 inch up the sides of four 5 3/4x3x2-inch loaf pans; set aside.

  2. In a large bowl, stir together cake mix, eggs, the water, oil, vanilla, cinnamon, and nutmeg until smooth. Stir in zucchini, carrot, and 1/4 cup pecans. Divide batter among the prepared loaf pans, spreading evenly.

  3. Bake in the preheated oven about 35 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans; cool completely on racks. Wrap and store overnight before slicing.

  4. Drizzle Cream Cheese Icing over loaves before serving. If desired, sprinkle with additional pecans.

Cream Cheese Icing

  1. In a small bowl, stir together cream cheese, butter, and vanilla. Stir in powdered sugar and enough milk to make an icing of drizzling consistency.