why make this recipe
Carrot Apple Zucchini Bread is a delicious way to enjoy a mix of flavors in a moist and hearty loaf. It combines sweet apples and carrots with healthy zucchini, making it a great snack or breakfast option. Whether you want something to share with friends or a treat for yourself, this bread is perfect. Plus, it’s easy to make and can be enjoyed warm or at room temperature, making it a versatile choice for any occasion.
how to make Carrot Apple Zucchini Bread
Ingredients:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 3 eggs, room temperature
- 1/4 cup fresh orange juice
- 1 tbsp vanilla extract
- 3 1/4 cups all-purpose flour
- 1/2 tsp salt
- 2 1/2 tsp baking powder
- 3/4 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
- 1/2 cup pecans, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup butter, softened
- 2-3 cups powdered sugar
- 1-3 tbsp orange juice, as needed
Directions:
- Preheat the oven to 350 degrees F. Grease and flour two 8×4 inch loaf pans.
- Place zucchini in a large kitchen towel, bring up the four corners, and twist. Squeeze the towel to extract all the liquid from the zucchini; set aside.
- In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg; set aside.
- In a separate large bowl, whisk together the melted butter and sugar.
- Add eggs, orange juice, and vanilla, and whisk until combined.
- Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.
- Pour into prepared pans.
- Bake until golden brown, about 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.
- Let cool completely before icing.
For the cream cheese glaze/frosting:
- Cream together cream cheese and butter with a hand mixer.
- Add in 2 cups of powdered sugar and continue mixing.
- Drizzle in orange juice until desired consistency is achieved.
- Frost the bread and enjoy.
how to serve Carrot Apple Zucchini Bread
You can serve Carrot Apple Zucchini Bread warm or at room temperature. It pairs well with a cup of coffee or tea. You can slice it and enjoy it plain, or add a little more cream cheese frosting on top for extra sweetness. It’s also great for breakfast, snacks, or dessert!
how to store Carrot Apple Zucchini Bread
To store Carrot Apple Zucchini Bread, let it cool completely. Wrap the loaves tightly in plastic wrap or aluminum foil, or place them in an airtight container. Store them at room temperature for up to 3 days. If you want to keep it longer, you can freeze the bread. Just wrap it well and freeze for up to 3 months. Thaw it in the fridge overnight before serving.
tips to make Carrot Apple Zucchini Bread
- Make sure to squeeze out the moisture from the zucchini to prevent the bread from becoming too soggy.
- You can add raisins or chocolate chips to the batter for extra flavor.
- If you don’t have pecans, walnuts work well too.
- For a healthier version, you can substitute half of the all-purpose flour with whole wheat flour.
variation
You can make this recipe gluten-free by using a gluten-free flour blend. To give the bread a tropical twist, add some crushed pineapple or shredded coconut.
FAQs
Can I use other fruits or vegetables?
Yes! You can substitute or add other fruits like mashed bananas or vegetables like shredded sweet potato.
How can I make this bread healthier?
You can reduce the sugar by half and use applesauce as a substitute for oil or butter to cut down on fat.
Can I make this bread in advance?
Absolutely! You can bake it in advance and store it as described above. It tastes even better the next day as the flavors meld together.
Carrot Apple Zucchini Bread
Ingredients
For the bread
- 1 cup unsalted butter, melted Melted for mixing
- 2 cups granulated sugar
- 3 pieces eggs, room temperature
- 1/4 cup fresh orange juice
- 1 tbsp vanilla extract
- 3 1/4 cups all-purpose flour
- 1/2 tsp salt
- 2 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp cinnamon
- pinch ground cloves
- pinch ground nutmeg
- 2 cups shredded carrots
- 1 cup shredded zucchini Ensure moisture is squeezed out
- 1 cup diced peeled apple
- 1/2 cup pecans, chopped Can substitute with walnuts
For the cream cheese glaze
- 1/2 cup cream cheese, softened
- 1/4 cup butter, softened
- 2-3 cups powdered sugar Adjust to desired sweetness
- 1-3 tbsp orange juice, as needed To achieve desired consistency
Instructions
Preparation
- Preheat the oven to 350 degrees F. Grease and flour two 8x4 inch loaf pans.
- Place zucchini in a large kitchen towel, bring up the four corners, and twist. Squeeze the towel to extract all the liquid from the zucchini; set aside.
- In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg; set aside.
- In a separate large bowl, whisk together the melted butter and sugar.
- Add eggs, orange juice, and vanilla, and whisk until combined.
Baking
- Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.
- Pour into prepared pans.
- Bake until golden brown, about 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.
- Let cool completely before icing.
Cream Cheese Frosting
- Cream together cream cheese and butter with a hand mixer.
- Add in 2 cups of powdered sugar and continue mixing.
- Drizzle in orange juice until desired consistency is achieved.
- Frost the bread and enjoy.