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A moist and flavorful quick bread featuring shredded carrots, apple, and zucchini with cozy cinnamon and warm spices. Light, airy texture with an optional cream cheese glaze to add sweetness.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour two 8×4-inch loaf pans or line with parchment paper.
  3. Shred carrots and zucchini, peel and dice the apple, and chop pecans.
  4. Place shredded zucchini in a clean kitchen towel, gather corners, twist, and squeeze out as much liquid as possible; set aside.
  5. Measure flour by spooning it into the cup and leveling off to avoid packing.
  6. Whisk together flour, salt, baking powder, baking soda, cinnamon, ground cloves, and nutmeg in a large bowl (dry mix).
  7. Whisk melted butter and granulated sugar together in a separate large bowl until combined.
  8. Add eggs, fresh orange juice, and vanilla extract to the butter-sugar mixture and whisk until smooth.
  9. Gently fold the dry mixture into the wet mixture until just combined.
  10. Fold in shredded carrots, squeezed zucchini, diced apple, and chopped pecans until evenly distributed.
  11. Pour batter evenly into prepared loaf pans.
  12. Bake 55–60 minutes, or until tops are golden, loaves spring back lightly when pressed, and a toothpick inserted in the center comes out with a few moist crumbs.
  13. Cool loaves completely in pans on a cooling rack before glazing.
  14. Beat softened cream cheese and softened butter with a mixer until smooth for the glaze.
  15. Add powdered sugar to the cream cheese mixture and mix; drizzle in orange juice 1 tablespoon at a time until desired consistency is reached.
  16. Spread glaze over completely cooled loaves.

Notes

Squeeze shredded zucchini thoroughly to prevent soggy bread., Measure flour by spooning and leveling to avoid dense texture., Gently fold ingredients to prevent tough bread; do not overmix., Use baking spray with flour or parchment paper for easy loaf removal., Cool loaves completely before applying glaze to avoid melting., Test doneness with a toothpick; it should come out with a few moist crumbs but no wet batter., Glaze is optional; bread is delicious on its own., Nuts can be swapped or omitted; dried fruit can be added for extra sweetness and chewiness., Flour can be partially substituted with whole wheat pastry flour for a nuttier, heartier loaf., Bake in muffin tins for mini loaves with adjusted time (18–25 minutes)., Store unfrosted loaves at room temperature for 2–3 days; frosted loaves in fridge for up to 5–7 days., Freeze tightly wrapped loaves or slices for up to 3 months, thaw before serving., Reheat slices in oven (350°F for 8–12 minutes) or microwave (15–30 seconds)., Use oil instead of butter for a slightly different texture and flavor.

Nutrition

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