Carrot Apple Zucchini Bread Recipe

Name: Carrot Apple Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bread; 1 cup unsalted butter, melted; 2 cups granulated sugar; 3 eggs, room temperature; 1/4 cup fresh orange juice; 1 tablespoon vanilla extract; 3 1/4 cups all-purpose flour; 1/2 teaspoon salt; 2 1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 1 teaspoon cinnamon; 1 pinch ground cloves; 1 pinch ground nutmeg; 2 cups shredded carrots; 1 cup shredded zucchini; 1 cup diced peeled apple (Granny Smith, Fuji, whatever you have on hand); 1/2 cup pecans, chopped; Cream Cheese Glaze or Frosting; 1/2 cup cream cheese, softened; 1/4 cup butter, softened; 2 -3 cups powdered sugar; 1 -3 tablespoon orange juice, as needed; 1 tablespoon water

Servings: persons

Bread
1 cup unsalted butter, melted
2 cups granulated sugar
3 eggs, room temperature
1/4 cup fresh orange juice
1 tablespoon vanilla extract
3 1/4 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
2 cups shredded carrots
1 cup shredded zucchini
1 cup diced peeled apple (Granny Smith, Fuji, whatever you have on hand)
1/2 cup pecans, chopped
Cream Cheese Glaze or Frosting
1/2 cup cream cheese, softened
1/4 cup butter, softened
2 -3 cups powdered sugar
1 -3 tablespoon orange juice, as needed
1 tablespoon water

1
Bread:
2
Preheat the oven to 350 degrees.
3
Grease and flour two 8x4 inch loaf pans. Line with parchment paper and set aside. (I use the baking spray with flour in it.).
4
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.
5
In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.
6
In a separate large bowl, whisk together the butter and sugar.
7
Add eggs, orange juice, and vanilla and whisk until combined.
8
Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.
9
Pour into prepared pans.
10
Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.
11
Let cool completely before icing.
12
Cream Cheese Glaze/Frosting:
13
Cream together cream cheese and butter with a hand mixer.
14
Add in 2 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
15
Frost bread and enjoy.

1874

kcal

Calories

Fat

259

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Bread, 1 cup unsalted butter, melted, 2 cups granulated sugar, 3 eggs, room temperature, and more.

Yes, Carrot Apple Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot Apple Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions