Carrot Apple Zucchini Bread

recipe and image from here


I thought this was a nice, moist bread. Careful not to overbake.
I would like to try it with pineapple next time.

Carrot Apple Zucchini Bread

1 c. unsalted butter, melted

2 c. granulated sugar

3 eggs, room temperature

¼ c. fresh orange juice

1 T. vanilla extract

3¼ c. all-purpose flour

½ t. salt

2½ t. baking powder

¾ t. baking soda

1 t. cinnamon

pinch of ground cloves

pinch of ground nutmeg

2 c. shredded carrots

1 c. shredded zucchini

1 c. diced, peeled apple (Granny Smith, Fuji, whatever you have on hand)

½ c. 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

Preheat the oven to 350 degrees.

Grease and flour two 8x4 inch loaf pans. Line with parchment paper and set aside. (I use the baking spray with flour in it.)

Place zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the zucchini, or as much as you can. Set aside.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.

In a separate large bowl, whisk together the butter and sugar.

Add eggs, orange juice, and vanilla and whisk until combined.

Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.

Pour into prepared pans.

Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.

Let cool completely before icing.

Cream Cheese Glaze/Frosting

Cream together cream cheese and butter with a hand mixer.

Add in 2 c. of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.

Frost bread and enjoy!

Notes

The carrots and zucchini in this recipe are interchangeable. Feel free to use less or more of each. You just want three cups total. 
Prep time:: 10 mins

Cook time: 55 mins

Total time: 1 hour 5 mins

es: 24 servings