Description
Delicious and moist Carrot Apple Zucchini Bread, packed with fresh flavors and perfect for a healthy homemade snack or breakfast treat!
Ingredients
Scale
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 3 large eggs, room temperature
- ¼ cup fresh orange juice
- 1 tbsp vanilla extract
- 3¼ cups all-purpose flour
- ½ tsp salt
- 2½ tsp baking powder
- ¾ tsp baking soda
- 1 tsp ground cinnamon
- Pinch of ground cloves
- Pinch of ground nutmeg
- 2 cups shredded carrots
- 1 cup shredded zucchini
- 1 cup peeled and diced apple (Granny Smith, Fuji)
- ½ cup chopped pecans (optional)
Cream Cheese Glaze/Frosting:
- ½ cup cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 to 3 cups powdered sugar
- 1 to 3 tbsp fresh orange juice, as needed
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans or line with parchment paper.
- Squeeze excess liquid from shredded zucchini using a clean kitchen towel.
- In a large bowl, whisk melted butter and sugar. Add eggs, orange juice, and vanilla, mixing well.
- In another bowl, whisk flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg.
- Gradually fold dry ingredients into wet ingredients.
- Fold in shredded carrots, zucchini, apples, and pecans (if using).
- Divide batter evenly between prepared pans.
- Bake for 55-60 minutes, until a toothpick inserted in the center comes out clean.
- Cool completely before applying glaze.
For the Cream Cheese Glaze/Frosting:
- Beat softened cream cheese and butter until fluffy.
- Gradually add powdered sugar, mixing until smooth.
- Drizzle in orange juice until desired consistency is reached.
- Spread or drizzle over cooled bread.
Notes
- Ensure zucchini is well-drained to avoid excess moisture.
- Store leftovers in an airtight container for up to 5 days.
- Substitute pecans with walnuts or omit for a nut-free version.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
