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Carrot Apple Zucchini Bread Recipe

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A moist and tender quick bread packed with shredded carrots, zucchini, and apple, warmly spiced and optionally finished with a bright cream cheese glaze.

Ingredients

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 3 eggs, room temperature
  • ¼ cup fresh orange juice
  • 1 tbsp vanilla extract
  • 3¼ cups all‑purpose flour
  • ½ tsp salt
  • 2½ tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp cinnamon
  • pinch ground cloves
  • pinch ground nutmeg
  • 2 cups shredded carrots
  • 1 cup shredded zucchini (well‑drained)
  • 1 cup diced peeled apple
  • ½ cup chopped pecans (optional)

Instructions

  1. Preheat oven to 350 °F (175 °C). Grease & flour two 8×4‑inch loaf pans (or spray with baking spray) and line with parchment.
  2. Place shredded zucchini in a towel, twist and squeeze well to remove excess moisture. Set aside.
  3. In a bowl whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg.
  4. In another bowl whisk melted butter with sugar until smooth. Add eggs, orange juice, and vanilla; whisk to combine.
  5. Fold dry ingredients into wet, then gently stir in carrots, drained zucchini, apple, and pecans.
  6. Divide batter between pans; bake 55–60 minutes or until golden and springy to touch.
  7. Cool completely in pans before glazing.
  8. For the glaze: beat together ½ cup softened cream cheese and ¼ cup butter; mix in 2 cups powdered sugar and drizzle in orange juice until desired consistency. Spread over cooled loaves.

Notes

  • Total shredded veggies/fruits should be about 3 cups; feel free to adjust proportions.
  • Drain zucchini thoroughly to avoid soggy loaf.
  • Breads freeze well—wrap whole or slice and freeze up to 3 months.
  • Pecans optional; can be replaced with walnuts or omitted.
  • Glaze is optional; bread is delicious on its own.

Nutrition

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