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Carrot Apple Zucchini Bread with Cream Cheese Glaze Recipe

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4.4 from 2 reviews

This Carrot Apple Zucchini Bread is a moist, flavorful loaf packed with shredded carrots, zucchini, and diced apples, enhanced by warm spices and topped with a creamy orange-infused cream cheese glaze. Perfect for breakfast, snack, or dessert, this homemade bread offers wholesome ingredients and a delightful balance of sweetness and spice.

Ingredients

Bread 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 of ground cloves
  • pinch of ground nutmeg
  • 2 cups shredded carrots
  • 1 cup shredded zucchini
  • 1 cup diced peeled apple (Granny Smith, Fuji, or other)
  • ½ cup pecans (chopped)

Cream Cheese Glaze/Frosting

  • ½ cup cream cheese (softened)
  • ¼ cup butter (softened)
  • 2 – 3 cups powdered sugar
  • 1–3 tbsp orange juice (as needed for consistency)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread.
  2. Prepare Pans: Grease and flour two 8×4-inch loaf pans, then line them with parchment paper for easy removal of the bread after baking.
  3. Drain Zucchini: Place the shredded zucchini in a large kitchen towel, gather the corners, twist, and squeeze firmly to extract as much moisture as possible. Set aside the drained zucchini.
  4. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, cinnamon, ground cloves, and ground nutmeg. Set this dry mixture aside.
  5. Combine Butter and Sugar: In a separate large bowl, whisk the melted unsalted butter and granulated sugar until well combined and smooth.
  6. Add Wet Ingredients: Add the eggs, fresh orange juice, and vanilla extract to the butter-sugar mixture and whisk thoroughly until combined.
  7. Fold in Ingredients: Gently fold the dry flour mixture into the wet ingredient bowl, then add the shredded carrots, drained shredded zucchini, diced apples, and chopped pecans. Mix just until incorporated, being careful not to overmix.
  8. Fill Pans: Pour the batter evenly into the prepared loaf pans, smoothing the tops gently with a spatula.
  9. Bake: Bake in the preheated oven for 55 to 60 minutes until the breads are golden brown and spring back when lightly pressed.
  10. Cool: Remove the loaves from the oven and allow them to cool completely in the pans before removing and applying the frosting.
  11. Prepare Cream Cheese Glaze: Using a hand mixer, cream together the softened cream cheese and softened butter until smooth.
  12. Add Powdered Sugar: Gradually add 2 cups of powdered sugar to the cream cheese mixture while continuing to mix.
  13. Adjust Consistency: Add orange juice, one tablespoon at a time, until the glaze reaches your desired spreading consistency.
  14. Frost Bread: Once the bread is fully cooled, generously frost the loaves with the cream cheese glaze and enjoy!

Notes

  • Draining the zucchini thoroughly helps prevent a soggy bread texture.
  • Using room temperature eggs helps ingredients blend smoothly.
  • The bread can be stored in an airtight container for up to 4 days or refrigerated for longer freshness.
  • For added flavor, toast the pecans lightly before adding to the batter.
  • The glaze can be adjusted in sweetness and thickness by varying the amount of powdered sugar and orange juice.
  • This bread also freezes well; wrap tightly and thaw overnight in the refrigerator before serving.

Find it online: https://lauracooks.com/carrot-apple-zucchini-bread-with-cream-cheese-glaze-recipe/