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Carrot Apple Zucchini Bread Recipe

Carrot Apple Zucchini Bread Recipe
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★★★★★

4.8 from 15 reviews

A moist and flavorful Carrot Apple Zucchini Bread loaded with shredded carrots, zucchini, and diced apples, enriched with warm spices and topped with a tangy cream cheese orange glaze. Perfect as a wholesome snack or a delightful breakfast treat.

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 (liquid squeezed out)
  • 1 cup diced peeled apple (Granny Smith, Fuji, or similar)
  • ½ cup pecans (chopped)

Cream Cheese Glaze Ingredients

  • ½ cup cream cheese (softened)
  • ¼ cup butter (softened)
  • 2 – 3 cups powdered sugar
  • 1–3 tbsp orange juice (as needed to thin)

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) and prepare two 8×4 inch loaf pans by greasing and flouring them. Line with parchment paper for easier removal.
  2. Prepare Zucchini: Place shredded zucchini in a clean kitchen towel, gather the corners, twist, and squeeze firmly to extract as much excess moisture as possible. Set aside the drained zucchini.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, cinnamon, ground cloves, and nutmeg until well combined.
  4. Cream Butter and Sugar: In a separate large bowl, whisk melted butter with granulated sugar until smooth and creamy.
  5. Add Wet Ingredients: Beat in eggs one at a time followed by fresh orange juice and vanilla extract until fully incorporated.
  6. Combine Ingredients: Gently fold the dry ingredient mixture into the wet ingredients. Then fold in shredded carrots, drained shredded zucchini, diced apples, and chopped pecans until evenly distributed in the batter.
  7. 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 top is golden brown and a toothpick inserted comes out clean or the loaves spring back when gently pressed.
  8. Cool Completely: Remove loaves from oven and allow to cool completely in the pans on a wire rack before glazing.
  9. Prepare Cream Cheese Glaze: Using a hand mixer, beat softened cream cheese and butter together until smooth. Gradually add 2 cups of powdered sugar and continue mixing. Add orange juice tablespoon by tablespoon until the glaze reaches your desired consistency.
  10. Frost Bread: Spread the cream cheese glaze evenly over the cooled loaves. Slice and enjoy!

Notes

  • Make sure to fully squeeze out the liquid from the shredded zucchini to avoid soggy bread.
  • Use room temperature eggs for better mixing and cake texture.
  • Pecans can be substituted with walnuts or omitted for a nut-free version.
  • The glaze can be adjusted to be thicker or thinner by adding more powdered sugar or orange juice.
  • Store the bread wrapped in plastic wrap or in an airtight container in the refrigerator for up to 5 days.
  • Freezing the loaves (without glaze) is possible for up to 3 months; thaw before glazing.

Nutrition

Keywords: carrot bread, zucchini bread, apple bread, cream cheese glaze, homemade bread, healthy snack, baked bread, fall recipes

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