Carrot Apple Zucchini Bread

Carrot Apple Zucchini Bread – A Perfectly Moist, Flavorful Treat

If you’re craving a homemade bread that combines the fresh flavors of carrots, apples, and zucchini, this Carrot Apple Zucchini Bread is just the recipe for you! With a hint of warm spices and a creamy, tangy cream cheese glaze, this bread brings comfort in every bite. It’s perfect for breakfast, an afternoon snack, or even a light dessert.

Why You’ll Love This Carrot Apple Zucchini Bread

Packed with fresh produce, this bread is incredibly moist and flavorful, and the addition of a simple cream cheese glaze takes it to the next level. Plus, the recipe makes two loaves, so you can enjoy one now and save one for later – or share with a friend!

Carrot Apple Zucchini Bread Recipe

Ingredients

For the Bread:

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 3 eggs, room temperature
• ¼ cup fresh orange juice
• 1 tablespoon vanilla extract
• 3¼ cups all-purpose flour
• ½ teaspoon salt
• 2½ teaspoons baking powder
• ¾ teaspoon baking soda
• 1 teaspoon cinnamon
• Pinch of ground cloves
• Pinch of ground nutmeg
• 2 cups shredded carrots
• 1 cup shredded zucchini
• 1 cup diced, peeled apple (such as Granny Smith or Fuji)
• ½ cup chopped pecans

For the Cream Cheese Glaze/Frosting:

• ½ cup cream cheese, softened
• ¼ cup butter, softened
• 2-3 cups powdered sugar
• 1-3 tablespoons orange juice, as needed

Directions

1. Prepare the Oven and Pans
   Preheat your oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans, or spray them with baking spray and line with parchment paper.
2. Prep the Zucchini
   Place the shredded zucchini in a kitchen towel and squeeze out excess liquid. Set aside.
3. Mix Dry Ingredients
   In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg. Set aside.
4. Combine Wet Ingredients
   In another large bowl, whisk the melted butter and sugar until smooth. Add eggs, orange juice, and vanilla extract, whisking until fully combined.
5. Combine and Fold
   Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix. Gently fold in the shredded carrots, zucchini, diced apple, and chopped pecans.
6. Bake
   Divide the batter evenly between the prepared loaf pans. Bake for 55-60 minutes, or until the loaves are golden brown and spring back when gently pressed.
7. Cool Completely
   Allow the loaves to cool completely in the pans before adding the cream cheese glaze.
8. Make the Cream Cheese Glaze/Frosting
   In a medium bowl, use a hand mixer to cream together the softened cream cheese and butter until smooth. Gradually add 2 cups of powdered sugar, mixing well. Add orange juice, 1 tablespoon at a time, until you reach your desired glaze consistency.
9. Glaze and Serve
   Once the bread is completely cooled, spread the cream cheese glaze on top. Slice and enjoy!

Recipe Details

• Prep Time: 20 minutes
• Cooking Time: 55-60 minutes
• Total Time: 1 hour 20 minutes
• Calories: 390 kcal per serving
• Servings: 12 servings

Serving Ideas for Carrot Apple Zucchini Bread

This versatile bread is a delight on its own, but here are a few ideas to enjoy it even more:

• Warm Slice with Butter: Toast a slice and add a pat of butter for a warm, comforting treat.
• Breakfast Pairing: Serve alongside a cup of coffee or tea for a balanced, satisfying breakfast.
• Dessert Option: Add a drizzle of honey or a sprinkle of powdered sugar for an extra sweet finish.

Storing Leftovers

Store any leftover Carrot Apple Zucchini Bread in an airtight container at room temperature for up to 3 days. To extend its freshness, you can refrigerate it for up to a week or freeze for up to 3 months. If freezing, wrap the bread tightly in plastic wrap and foil before storing.

Final Thoughts

This Carrot Apple Zucchini Bread is moist, flavorful, and packed with wholesome ingredients, making it a wonderful option for anytime snacking. The cream cheese glaze adds just the right amount of sweetness to complement the bread’s warm spices. Try this recipe for a tasty way to enjoy seasonal produce and brighten your day with a slice of homemade goodness!

Carrot Apple Zucchini Bread

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• Author: Dulcia
• Total Time: 1 hour 20 minutes
• Yield: 12 1x

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Description

This Carrot Apple Zucchini Bread is a moist and flavorful quick bread that brings together the natural sweetness of carrots, the tartness of apples, and the moisture from zucchini. It’s filled with warm spices like cinnamon, nutmeg, and cloves, making each bite feel like a cozy hug. The added pecans give it a delightful crunch, while the tangy cream cheese glaze adds the perfect finishing touch.

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Ingredients

Scale 1x2x3x

For the Bread:
1 cup unsalted butter, melted
2 cups granulated sugar
3 eggs, room temperature
¼ cup fresh orange juice
1 tablespoon vanilla extract
3¼ cups all-purpose flour
½ teaspoon salt
2½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon 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 whatever you have on hand)
½ cup chopped pecans
For the Cream Cheese Glaze/Frosting:
½ cup cream cheese, softened
¼ cup butter, softened
2–3 cups powdered sugar
1–3 tablespoons orange juice, as needed

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 8×4 inch loaf pans, or use baking spray with flour. Line with parchment paper and set aside.
Place the shredded zucchini in a kitchen towel, gather the corners, and twist to squeeze out as much liquid as possible. Set aside.
In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ground cloves, and nutmeg. Set aside.
In another large bowl, whisk together the melted butter and sugar until smooth. Add the eggs, orange juice, and vanilla extract, and whisk until combined.
Gradually fold the dry ingredients into the wet ingredients, then gently fold in the shredded carrots, zucchini, apples, and chopped pecans.
Divide the batter evenly between the prepared loaf pans. Bake for 55 to 60 minutes, or until the loaves are golden brown and spring back when gently pressed.
Let the loaves cool completely before adding the cream cheese glaze.
For the Cream Cheese Glaze/Frosting:
In a medium bowl, cream together the softened cream cheese and butter with a hand mixer until smooth.
Gradually add 2 cups of powdered sugar, mixing well. Add orange juice, 1 tablespoon at a time, until you reach the desired glaze consistency.
Frost the cooled bread loaves and enjoy!

• Prep Time: 20 minutes
• Cook Time: 55-60 minutes

Nutrition

• Calories: 390