From My Kitchen To Yours...
All Word Recipes

Carrot Apple Zucchini Bread

This Carrot Apple Zucchini Bread recipe is incredibly moist and flavorful! Vibrant colors from the carrot, apple, and zucchini makes this quick bread irresistible! Sure to be a new favorite! Love zucchini? Try these Zucchini Carrot Oatmeal Cookies and Zucchini Spice Cake!

I took two loaves of this Carrot Apple Zucchini Bread to the swim meet yesterday – TWO – and there isn’t a crumb left today. I had to pry the container from Bryce’s little hands right before swimming the fly because he was chowing down on this bread like it was cheat day. Reece also took first place in the 25 free so I’m thinking this bread might have magical properties….



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, whatever you have on hand)
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


Remember It Later

This recipe! Pin it to your favorite board NOW!



Preheat the oven to 350 degrees.
Grease and flour two 8×4 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 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
Frost bread and enjoy!


Share via
Send this to a friend