Introduction

This Moist Carrot Apple Zucchini Bread combines fresh garden flavors into a tender, spiced loaf that’s perfect for breakfast or snack time. Loaded with shredded vegetables and fruit, it offers a delightful sweetness balanced by warm spices and a creamy orange cream cheese glaze.

A loaf of moist carrot and zucchini bread is shown sliced on a dark wooden board placed on a white marbled surface. The bread has a lightly browned crust with a crumbly texture. Inside, there are visible chunks of orange carrot and green zucchini pieces mixed throughout the light beige bread. The top layer is decorated with white icing drizzled evenly across the whole loaf in smooth, thick lines. The focus is on the sliced end of the bread, showing the dense yet tender inside with colorful vegetable bits. Photo taken with an iphone --ar 4:5 --v 7

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 your choice)
½ cup pecans (chopped)
½ cup cream cheese (softened)
¼ cup butter (softened)
2–3 cups powdered sugar
1–3 tbsp orange juice (as needed)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8×4 inch loaf pans, then line them with parchment paper and set aside.
Step 2: Place the shredded zucchini in a clean kitchen towel, gather the corners, and twist to squeeze out as much liquid as possible. Set the dried zucchini aside.
Step 3: In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ground cloves, and nutmeg. Set this dry mixture aside.
Step 4: In another large bowl, whisk the melted butter and sugar until combined. Add the eggs, orange juice, and vanilla extract and whisk well.
Step 5: Gently fold the dry ingredients into the wet ingredients. Then fold in the shredded carrots, squeezed zucchini, diced apple, and chopped pecans until evenly distributed.
Step 6: Divide the batter evenly between the prepared loaf pans. Bake for 55 to 60 minutes, or until the loaves turn golden brown and spring back when pressed lightly with your fingers.
Step 7: Allow the loaves to cool completely in the pans before removing and icing.
Step 8: For the cream cheese glaze, beat together the softened cream cheese and butter until smooth. Gradually add 2 cups of powdered sugar and continue mixing. Slowly drizzle in orange juice, 1 tablespoon at a time, until your desired consistency is reached.
Step 9: Spread the glaze generously over the cooled bread slices or whole loaves and enjoy!

Tips & Variations

To keep the bread moist, make sure to squeeze out as much liquid as possible from the zucchini before mixing.
Feel free to substitute walnuts for pecans or omit nuts for a nut-free version.
If you don’t have fresh orange juice, substitute with apple juice or a splash of milk for the glaze.
Adding a handful of raisins or dried cranberries can add a pleasant tartness and texture.

Storage

Store the carrot apple zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze wrapped tightly for up to 3 months. Thaw completely before icing the bread. Reheat slices gently in the microwave to enjoy warm.

How to Serve

The image shows two thick slices of a moist carrot-zucchini bread placed on a white plate, each slice featuring a dense crumb with visible small pieces of orange carrot and green zucchini mixed inside. The bread has a slightly darker brown crust and a creamy layer of white frosting with bits of nuts in between the two slices, peeking out clearly in the front slice. In the background, a bowl filled with assorted nuts is partially visible, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. Make sure to check your baking powder is also gluten-free.

Can I skip the cream cheese glaze?

Absolutely. The glaze adds a creamy, tangy finish, but the bread is delicious on its own or lightly dusted with powdered sugar.