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Carrot Apple Zucchini Bread Recipe

Carrot Apple Zucchini Bread Recipe
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★★★★★

4.8 from 5 reviews

This Carrot Apple Zucchini Bread is a moist and flavorful loaf that combines the natural sweetness of carrots, apples, and zucchini with warm spices. Enhanced with a creamy orange-infused cream cheese glaze, this bread makes a perfect snack or breakfast treat that is both wholesome and delicious.

Ingredients

Scale

Bread Ingredients

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 3 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 cinnamon
  • Pinch of ground cloves
  • Pinch of ground nutmeg
  • 2 cups shredded carrots
  • 1 cup shredded zucchini
  • 1 cup diced peeled apple (Granny Smith, Fuji, or similar)
  • ½ cup pecans, chopped

Cream Cheese Glaze/Frosting

  • ½ cup cream cheese, softened
  • ¼ cup butter, softened
  • 2 – 3 cups powdered sugar
  • 1 – 3 tbsp fresh orange juice, as needed

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8×4 inch loaf pans and line them with parchment paper, or use baking spray with flour for easy release.
  2. Drain Zucchini: Place shredded zucchini in a clean kitchen towel, gather the corners, and twist to squeeze out as much moisture as possible. This step prevents your bread from becoming soggy.
  3. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, cinnamon, ground cloves, and nutmeg until well blended. Set aside.
  4. Mix Wet Ingredients: In another large bowl, whisk melted butter and granulated sugar together until combined. Add the eggs one at a time, then mix in fresh orange juice and vanilla extract until smooth.
  5. Combine Batter: Fold the dry ingredients into the wet mixture gently. Then fold in the shredded carrots, shredded zucchini (drained), diced apples, and chopped pecans until evenly incorporated.
  6. Fill Pans and Bake: Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 55 to 60 minutes, or until the loaves are golden brown and spring back when lightly pressed.
  7. Cool the Bread: Remove the loaves from the oven and allow them to cool completely in the pans before removing and frosting.
  8. Prepare the Cream Cheese Glaze: Use a hand mixer to cream together softened cream cheese and butter until smooth. Gradually add 2 cups of powdered sugar and continue to mix. Add fresh orange juice a tablespoon at a time until the glaze reaches your desired consistency.
  9. Frost and Serve: Spread the glaze evenly over the cooled loaves. Slice and enjoy your moist and flavorful Carrot Apple Zucchini Bread.

Notes

  • Make sure to thoroughly drain the shredded zucchini to avoid excess moisture in the bread.
  • You can substitute pecans with walnuts or omit nuts altogether if preferred.
  • The bread can be stored in an airtight container in the refrigerator for up to 5 days.
  • For a nuttier texture, toast the pecans before adding to the batter.
  • The cream cheese glaze is optional but adds a delicious citrusy sweetness that complements the spices.

Nutrition

Keywords: Carrot bread, Zucchini bread, Apple bread, Cream cheese glaze, Moist vegetable loaf, Spiced bread

Find it online: https://bakedbylisa.com/carrot-apple-zucchini-bread-recipe/