Go Back
Carrot Apple Zucchini Bread

Moist Carrot Apple Zucchini Bread That Will Melt in Your Mouth

A delightful Carrot Apple Zucchini Bread recipe that balances sweetness and spice, perfect for breakfast or snacking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free blend for gluten-free option.
  • 1 tsp Salt Enhances flavor.
  • 1 tsp Baking Powder Leavening agent.
  • 1 tsp Baking Soda Leavening agent.
  • 1 tsp Cinnamon Warm spice.
  • 1/2 tsp Cloves Warm spice.
  • 1/2 tsp Nutmeg Warm spice.
  • 1 cup Granulated Sugar Reduce by 1/4 to 1/2 cup for less sweetness.
  • 1/2 cup Melted Butter Can be replaced with vegetable oil for dairy-free option.
  • 2 large Eggs Binding agent; can use flax eggs for vegan.
  • 1/2 cup Orange Juice Adds acidity and sweetness.
  • 1 tsp Vanilla Extract Flavor enhancer.
  • 1 cup Zucchini Shredded and well drained.
  • 1 cup Carrots Shredded.
  • 1 cup Apple Diced; any firm variety.
  • 1/2 cup Chopped Pecans Can be omitted or replaced with walnuts.
For the Glaze
  • 4 oz Cream Cheese Soften before whipping.
  • 2 tbsp Butter Softened for easy mixing.
  • 1 cup Powdered Sugar Adjust for desired sweetness.
  • 1 tbsp Orange Juice Adds zesty flavor.

Equipment

  • Loaf pans
  • mixing bowls
  • whisk
  • spatula
  • box grater

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C) and grease two 8x4 inch loaf pans.
  2. Shred the zucchini and carrots, then squeeze out excess moisture using a kitchen towel.
  3. In a mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg.
  4. In another bowl, whisk melted butter with sugar, then add eggs, orange juice, and vanilla.
  5. Fold the wet ingredients into the dry ingredients, then mix in zucchini, carrots, apple, and pecans.
  6. Divide the batter evenly between the prepared loaf pans.
  7. Bake for 55-60 minutes until golden brown and a toothpick comes out clean.
  8. Cool in the pans for 15 minutes, then remove from pans and place on a wire rack.
  9. For the glaze, whip cream cheese and butter, then mix in powdered sugar and orange juice.
  10. Once the bread is cool, glaze and serve.

Notes

Ensure zucchini and carrots are well-drained to avoid a soggy loaf. Store wrapped for freshness.