Carrot Apple Zucchini Bread

This Carrot Apple Zucchini Bread comes together with bright produce and a cozy mix of spices for an ultra-moist loaf you will want to make on repeat. The blend of carrot, apple, and zucchini packs in flavor and color while the cream cheese glaze makes every slice feel special. I have been hooked on this recipe since discovering how delightfully tender the crumb stays for days.

I first whipped this up on a quiet Sunday afternoon and it turned an ordinary week into something worthy of celebration. Everyone who tries it ends up asking for the recipe.

Ingredients

• Unsalted butter melted: makes the bread rich and tender. Use high quality butter for best flavor
• Granulated sugar: gives the crumb structure and sweetness. Look for evenly white sugar with no clumps
• Eggs at room temperature: create lightness and help emulsify the batter. Fresh pasture-raised eggs are my favorite here
• Fresh orange juice: brightens each bite. Juice fresh oranges for a vibrant pop
• Vanilla extract: adds warmth. Use pure vanilla extract for best aroma
• All-purpose flour: creates the ideal soft yet sturdy loaf. Sift if your flour is very compacted
• Salt: balances the sweetness so the flavors shine through
• Baking powder and baking soda: both ensure a fluffy rise. Use recently purchased leaveners for full power
• Cinnamon: pairs beautifully with apple and carrot and delivers classic warmth
• Ground cloves and nutmeg: deepen the spice and add complexity. Whole spices grated fresh really wake up the flavor
• Shredded carrots: provide sweetness and vibrant color. Choose fresh carrots and shred just before use
• Shredded zucchini: keeps every slice moist. Select firm zucchini without bruises and seed pockets
• Diced apple: adds tartness and soft texture. Granny Smith or Fuji apples give reliable results
• Pecans: bring crunch and nutty depth. Toast lightly and chop just before folding in
• Cream cheese for the glaze: gives a rich tanginess. Use block-style full fat for the most luscious frosting
• Powdered sugar for the glaze: helps achieve the perfect creamy drizzle
• Orange juice in the glaze: echoes the loaf flavors and brings the frosting together

Step-by-Step Instructions

Prepare the Pans:

Preheat the oven to 350 degrees. Grease and flour two eight by four inch loaf pans. Line with parchment paper for easy removal

Drain Zucchini:

Place shredded zucchini in a large kitchen towel. Gather the corners twist tightly and squeeze out as much liquid as possible. Set drained zucchini aside to prevent sogginess in the bread

Mix Dry Ingredients:

In a large bowl whisk together the flour salt baking powder baking soda cinnamon cloves and nutmeg. Stir until the spices are evenly distributed

Mix Wet Ingredients:

In a separate large bowl whisk together the melted butter and granulated sugar until creamy. Add eggs orange juice and vanilla and whisk until smooth and fully combined

Combine Everything:

Fold the dry ingredients into the wet ingredients using a spatula. Gently add the shredded carrots zucchini diced apple and chopped pecans. Stir just until incorporated to avoid overmixing

Fill Pans and Bake:

Divide the batter evenly between the prepared loaf pans. Smooth the tops and bake for fifty five to sixty minutes or until golden brown and the loaves spring back when pressed gently with a finger

Cool Completely:

Remove pans from the oven. Let the loaves cool in the pans for fifteen minutes then lift out with the parchment and cool completely on a rack before glazing

Make the Cream Cheese Glaze:

In a medium bowl use a hand mixer to cream together softened cream cheese and butter. Add two cups powdered sugar and mix until thick and smooth. Add orange juice a tablespoon at a time to reach your desired drizzling consistency

Frost and Serve:

Spread or drizzle the glaze over cooled loaves. Slice and enjoy the rich moist crumb with tangy cream cheese topping

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My absolute favorite is the pairing of fresh orange juice in both the batter and glaze. It gives a sunshiny layer of flavor that ties everything together. Once my kids helped shredding veggies and our kitchen smelled incredible for hours

Storage Tips

Wrap the fully cooled loaves tightly in plastic wrap or foil before storing at room temperature. For longer storage wrap individual slices and freeze in an airtight bag. Glaze loaves after thawing for best texture

Ingredient Substitutions

Swap the pecans for walnuts or leave them out for a nut free loaf. You can use all carrot or all zucchini as long as you total three cups of veggies. Try a mix of different apples but avoid overly juicy varieties like Red Delicious

Serving Suggestions

Enjoy slices at breakfast with coffee or tea. This bread is wonderful as an after school snack or dessert and especially delicious warmed and topped with a little extra glaze

Cultural Context

Zucchini bread has roots in American home baking traditions where resourceful cooks mix surplus garden produce into quick breads. The addition of carrot and apple packs each bite with seasonal abundance and natural sweetness

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Recipe FAQs

→ Can I substitute the carrots or zucchini?

Yes, you can adjust the amounts of carrot and zucchini as long as you use about three cups total shredded produce.

→ What apples work best in this bread?

Granny Smith or Fuji are good choices, but any firm apple works. Peel and dice the apples before adding.

→ How do I remove excess moisture from zucchini?

Place the shredded zucchini in a towel, twist, and squeeze to extract as much liquid as possible before using.

→ Does the cream cheese glaze need to be refrigerated?

Yes, it's best to store glazed bread in the fridge to keep the frosting fresh and safe to eat.

→ Can I freeze this bread?

Absolutely! Freeze the bread (without glaze) in an airtight container, then add glaze after thawing.