Description
Carrot Apple Zucchini Bread combines shredded carrots, squeezed zucchini, diced apple, warm spices, pecans, and a bright cream cheese-orange glaze in two moist loaves.
Ingredients
Scale
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 1/4 cup fresh orange juice
- 1 tablespoon vanilla extract
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon fine salt
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 2 cups shredded carrots
- 1 cup shredded zucchini, squeezed dry
- 1 cup peeled apple, diced small
- 1/2 cup chopped pecans
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 to 3 cups powdered sugar
- 1 to 3 tablespoons orange juice, for the glaze
Instructions
- Preheat the oven to 350°F. Grease and flour two 8-by-4-inch loaf pans, then line them with parchment paper.
- Place the shredded zucchini in a clean kitchen towel. Twist the towel and squeeze out as much liquid as possible.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg.
- In a second large bowl, whisk the melted butter and granulated sugar until glossy.
- Whisk in the eggs one at a time, then whisk in 1/4 cup orange juice and the vanilla.
- Fold the dry ingredients into the wet ingredients until only a few flour streaks remain.
- Fold in the carrots, squeezed zucchini, diced apple, and pecans just until evenly distributed.
- Divide the batter between the prepared pans and smooth the tops.
- Bake for 55 to 60 minutes, until the tops spring back and a toothpick inserted in each center comes out clean or with a few moist crumbs.
- Cool the loaves in the pans for 15 minutes, then transfer them to a wire rack and cool completely.
- Beat the softened cream cheese and softened butter until smooth. Beat in 2 cups powdered sugar, then add orange juice a little at a time. Add more powdered sugar when needed for a thicker frosting.
- Spread the glaze over the cooled loaves and let it set before slicing.
Notes
- Squeeze the zucchini thoroughly to prevent a gummy center.
- Keep the combined amount of shredded carrots and zucchini close to 3 cups.
- Use Granny Smith apple for tart flavor or Fuji apple for a sweeter loaf.
- Toast the pecans for 5 to 7 minutes before chopping them for deeper flavor.
- Cool the bread completely before adding the cream cheese glaze.
- Store glazed bread in an airtight container in the refrigerator for up to 5 days.
- Freeze unglazed loaves or slices, tightly wrapped, for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Bread, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 264
- Sugar: 18
- Sodium: 199
- Fat: 13
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
- Cholesterol: 53