Ingredientes para Carrot Apple Zucchini Bread
- 1 1/4 cups unsalted butter
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/2 cup plus 1-2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups grated carrots
- 2 cups grated zucchini, squeezed dry
- 1 cup peeled and chopped apple
- 1/2 cup chopped pecans
- 4 ounces cream cheese
- butter
- 2 cups powdered sugar
- orange juice
- water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Carrot Apple Zucchini Bread? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Carrot Apple Zucchini Bread
- Preheat oven to 350°F (175°C). Grease and flour two 8x4 inch loaf pans. Line with parchment paper for easy removal.
- Grate 2 cups of zucchini and place in a large kitchen towel. Twist the ends tightly and squeeze out as much excess liquid as possible. Set aside.
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.
- In a separate large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1/2 cup orange juice and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 1/2 cups grated carrots, the squeezed zucchini, 1 cup peeled and chopped apple (such as Honeycrisp or Granny Smith), and 1/2 cup chopped pecans.
- Pour batter evenly into the prepared loaf pans.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean. The bread should also spring back when gently pressed.
- Let the loaves cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the bread cools, prepare the cream cheese glaze.
- In a medium bowl, beat together 4 ounces cream cheese (softened), 1/4 cup unsalted butter (softened), and 2 cups powdered sugar until smooth and creamy.
- Add orange juice 1 tablespoon at a time until you reach your desired consistency.
- Once the bread is completely cool, frost generously with the cream cheese glaze and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
112g
Fat
36g
Carbs
14g
