Carrot Apple Zucchini Bread Recipe

Name: Carrot Apple Zucchini Bread
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this incredibly moist and flavorful carrot apple zucchini bread! Vibrant colors and a delightful blend of spices create an irresistible quick bread perfect for breakfast, brunch, or a sweet treat. This easy recipe features a creamy orange cream cheese glaze that takes it to the next level. Get ready to wow your family and friends!

Prep Time 30 mins

Cook Time 65 mins

Calories 302.5 kcal

Protein 6g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make 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!