Name: Carrot Apple Zucchini Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: undefined
Cuisine: American
Ingredients: For the Bread:; 1 cup unsalted butter (melted); 2 cups granulated sugar; 3 eggs (room temperature); ¼ cup fresh orange juice; 1 tbsp vanilla extract; 3 ¼ cups all-purpose flour; ½ tsp salt; 2 ½ 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; 1 cup diced peeled apple (e.g., 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 tbsp orange juice (as needed)

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Carrot Apple Zucchini Bread is a moist, flavorful loaf filled with a medley of sweet carrots, zucchini, and apples, spiced with cinnamon, nutmeg, and cloves. Topped with a creamy orange-infused cream cheese glaze, this bread is the perfect treat for breakfast, dessert, or a snack. It’s easy to make and sure to become a family favorite!

Why You’ll Love This Recipe

This Carrot Apple Zucchini Bread is packed with fresh, healthy ingredients like carrots, zucchini, and apples, making it a delicious and slightly nutritious choice. The spices add warmth and depth, while the cream cheese glaze provides a tangy sweetness that complements the bread’s flavors. It’s the ideal balance of moist, tender bread with a rich, indulgent topping. Plus, it’s versatile enough for any time of day!

Carrot Apple Zucchini Bread

Ingredients

For the Bread:
1 cup unsalted butter (melted)
2 cups granulated sugar
3 eggs (room temperature)
¼ cup fresh orange juice
1 tbsp vanilla extract
3 ¼ cups all-purpose flour
½ tsp salt
2 ½ 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
1 cup diced peeled apple (e.g., 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 tbsp orange juice (as needed)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven:

Preheat the oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans. Line with parchment paper and set aside.

Prepare the Zucchini:

Place the shredded zucchini in a large kitchen towel. Bring up the four corners and twist the towel. Squeeze to extract as much liquid as possible. Set aside.

Mix Dry Ingredients:

In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg. Set aside.

Mix Wet Ingredients:

In a separate large bowl, whisk together the melted butter and sugar.
Add the eggs, orange juice, and vanilla extract. Whisk until well combined.

Combine Wet and Dry Ingredients:

Fold the dry ingredients into the wet ingredients.
Add the shredded carrots, zucchini, diced apple, and chopped pecans, and mix until just combined.

Bake:

Pour the batter into the prepared loaf pans.
Bake for 55-60 minutes, or until the loaves are golden brown and spring back when gently pressed with your fingers.
Let the bread cool completely before frosting.

Make the Cream Cheese Glaze/Frosting:

In a bowl, cream together the softened cream cheese and butter using a hand mixer.
Add 2 cups of powdered sugar and continue mixing. Gradually drizzle in orange juice until the glaze reaches your desired consistency.

Frost and Serve:

Once the bread is completely cooled, frost with the cream cheese glaze and enjoy!

Servings and Timing

Servings: 24
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

Variations

Add-ins: You can add raisins, chopped walnuts, or even a handful of chocolate chips to the batter for extra texture and flavor.
Gluten-free version: Swap the all-purpose flour for a gluten-free flour blend to make this bread gluten-free.
Spices: Add a little more cinnamon or even some ginger to enhance the warm spice profile.
Dairy-free version: Replace the butter with dairy-free butter and use a dairy-free cream cheese for the glaze.

Storage/Reheating

Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
Reheating: Reheat individual slices in the microwave for 15-20 seconds or wrap the loaf in foil and warm in the oven at 300°F for about 10 minutes.

FAQs

Can I freeze this bread?

Yes, you can freeze this bread! After it cools completely, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature when ready to serve.

Can I use a different type of apple?

Yes, you can use any variety of apple you like. Sweet apples like Fuji, Gala, or Honeycrisp work great in this recipe.

Do I have to frost this bread?

While the cream cheese glaze adds a delicious finishing touch, you can certainly enjoy the bread without it. It’s still delicious on its own!

How do I get my zucchini to not make the bread soggy?

Be sure to squeeze out as much liquid as possible from the shredded zucchini before adding it to the batter. This prevents excess moisture from affecting the texture of the bread.

Conclusion

This Carrot Apple Zucchini Bread is the ultimate fall-inspired treat, combining the best of both worlds: healthy, fresh ingredients and a decadent, sweet glaze. It’s perfect for breakfast, dessert, or as a snack. The combination of spiced bread and cream cheese glaze makes every bite irresistible! Enjoy this delicious homemade bread with family and friends—it’s sure to be a hit!