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Carrot Apple Zucchini Bread

Carrot Apple Zucchini Bread
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Delight in this moist Carrot Apple Zucchini Bread recipe that’s bursting with flavor! Perfect for breakfast or snacks—try it today!

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted
  • 2 cups (400g) granulated sugar
  • 3 large eggs (room temperature)
  • ¼ cup fresh orange juice
  • 1 tablespoon vanilla extract
  • 3¼ cups (405g) all-purpose flour
  • ½ teaspoon salt
  • 2½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • pinch of ground cloves
  • pinch of ground nutmeg
  • 2 cups shredded carrots
  • 1 cup shredded zucchini
  • 1 cup diced peeled apple (Granny Smith or Fuji)
  • ½ cup pecans (chopped)
  • ½ cup cream cheese (softened)
  • ¼ cup butter (softened) for icing
  • 2 – 3 cups powdered sugar, adjusted as needed for consistency
  • 1 – 3 tablespoons orange juice as needed

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare two 8×4 inch loaf pans by greasing them and lining with parchment paper.
  2. Squeeze excess moisture from shredded zucchini using a clean towel.
  3. In one bowl, whisk together the flour, salt, baking powder, baking soda, and spices until well combined.
  4. In another bowl, mix melted butter with granulated sugar until glossy; add eggs one at a time followed by orange juice and vanilla extract.
  5. Gradually fold the dry ingredients into the wet mixture until just combined; then gently incorporate the shredded vegetables and diced apples.
  6. Divide the batter between the prepared pans and smooth the tops. Bake for 55 to 60 minutes or until a toothpick inserted comes out clean.
  7. Cool in pans for 10 minutes before transferring to wire racks.

Nutrition

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