Description
A moist, spiced bread made with shredded carrots, zucchini, and diced apples, topped with a creamy orange-infused cream cheese glaze.
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)
Instructions
- 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!
Notes
- For a more decadent glaze, feel free to add more powdered sugar for a thicker consistency.
- This bread can also be stored in the fridge for up to 3 days and freezes well for up to 3 months.
- If you prefer a nut-free version, you can omit the pecans.
Nutrition
- Serving Size: 1 serving
- Calories: 264
- Sugar: 27g
- Sodium: 185mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 52mg
