Description
Moist carrot apple zucchini bread offers a delightful fusion of garden-fresh vegetables and sweet fruit. Mediterranean-inspired spices and wholesome ingredients create a wholesome quick bread perfect for breakfast or afternoon snacking.
Ingredients
Scale
Main Ingredients:
- 2 cups shredded carrots
- 1 cup shredded zucchini
- 1 cup diced, peeled apple (Granny Smith, Fuji, or whatever you have on hand)
Dry Ingredients:
- 3¼ cups all-purpose flour
- 2 cups granulated sugar
- 2½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- Pinch of ground cloves
- Pinch of ground nutmeg
- ½ cup chopped pecans
Wet Ingredients:
- 1 cup unsalted butter, melted
- 3 eggs, room temperature
- ¼ cup fresh orange juice
- 1 tablespoon vanilla extract
Cream Cheese Glaze/Frosting:
- ½ cup cream cheese, softened
- ¼ cup butter, softened
- 2–3 cups powdered sugar
- 1–3 tablespoons orange juice, as needed
Instructions
- Prepare the oven environment by heating to 350°F and creating a non-stick surface in two 8×4 inch loaf pans using baking spray or parchment paper.
- Extract excess moisture from shredded zucchini by wrapping in a kitchen towel and firmly squeezing out liquid.
- Create a dry ingredient blend by whisking flour, salt, baking powder, baking soda, and aromatic spices like cinnamon, ground cloves, and nutmeg in a large mixing bowl.
- Develop a wet mixture by combining melted butter and sugar until smooth, then incorporating eggs, orange juice, and vanilla extract.
- Merge dry and wet ingredients gently, folding carefully to maintain a light texture.
- Introduce shredded carrots, zucchini, diced apples, and chopped pecans into the batter, distributing evenly without overmixing.
- Distribute batter equally between prepared loaf pans, ensuring uniform filling.
- Bake for 55-60 minutes, monitoring for a golden-brown exterior and a springy center when lightly pressed.
- Allow loaves to cool completely before preparing the cream cheese glaze.
- Craft the glaze by whipping softened cream cheese and butter until creamy and smooth.
- Gradually incorporate powdered sugar, adjusting consistency with orange juice until achieving desired drizzling texture.
- Generously coat cooled bread loaves with the cream cheese glaze, creating an indulgent finish.
Notes
- Squeeze excess moisture from zucchini to prevent soggy bread and ensure a perfect texture.
- Use fresh, ripe fruits and vegetables for the most vibrant flavor and natural sweetness.
- Allow bread to cool completely before glazing to prevent the cream cheese frosting from melting.
- Store wrapped tightly at room temperature for 3-4 days or refrigerate for up to a week.
- Easily customize by swapping pecans with walnuts or adding a sprinkle of extra cinnamon.
- Can be frozen without glaze for up to 3 months, wrapped securely in plastic wrap and foil.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 478
- Sugar: 40 g
- Sodium: 265 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 82 mg