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Moist Carrot Apple Zucchini Bread with Cream Cheese Glaze Recipe

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★★★★★

4.9 from 118 reviews

This Moist Carrot Apple Zucchini Bread combines the natural sweetness of carrots, apples, and zucchini with warm spices and a creamy orange-flavored cream cheese frosting. Perfectly moist and packed with texture from chopped pecans, this loaf is a delicious twist on classic quick bread, ideal for breakfast, snacking, or dessert.

Ingredients

Scale

Bread 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 any 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 for consistency)

Instructions

  1. Preheat and prepare pans: Preheat the oven to 350 degrees Fahrenheit. Grease and flour two 8×4 inch loaf pans, then line them with parchment paper for easy removal. Set aside.
  2. Drain zucchini: Place the shredded zucchini in a large kitchen towel, gather the corners, twist and squeeze firmly to extract as much liquid as possible. Set aside the drained zucchini.
  3. Mix dry ingredients: In a large bowl, whisk together all-purpose flour, salt, baking powder, baking soda, cinnamon, ground cloves, and nutmeg. Set aside.
  4. Cream butter and sugar: In a separate large bowl, whisk the melted butter and granulated sugar together until combined and smooth.
  5. Add wet ingredients: To the butter and sugar mixture, add eggs one at a time, then whisk in fresh orange juice and vanilla extract until the batter is well combined.
  6. Combine all ingredients: Fold the dry ingredients into the wet mixture gently. Then fold in the shredded carrots, drained shredded zucchini, diced apples, and chopped pecans until evenly incorporated.
  7. Fill pans and bake: Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for 55 to 60 minutes, or until the loaves are golden brown and spring back when gently pressed with your fingers.
  8. Cool completely: Remove the loaves from the oven and allow them to cool completely in the pans before applying the frosting.
  9. Prepare cream cheese frosting: Using a hand mixer, beat softened cream cheese and softened butter together until smooth. Gradually add 2 cups powdered sugar and continue mixing. Add orange juice a tablespoon at a time to achieve desired spreading consistency. Add up to 3 cups powdered sugar if a thicker frosting is preferred.
  10. Frost and serve: Spread the cream cheese glaze evenly over the cooled loaves. Slice and enjoy your moist carrot apple zucchini bread!

Notes

  • Be sure to squeeze out as much liquid from the zucchini as possible to prevent the bread from becoming soggy.
  • You can adjust the amount of powdered sugar in the frosting to your desired sweetness and thickness.
  • For best results, allow the bread to cool completely before frosting to avoid melting the glaze.
  • Store leftover bread in an airtight container refrigerated for up to 5 days.
  • This bread can also be frozen without frosting for up to 3 months; thaw before frosting and serving.

Keywords: carrot bread, zucchini bread, apple bread, moist quick bread, cream cheese frosting, fall recipes, spiced bread, pecan bread

Find it online: https://platedbyemma.com/moist-carrot-apple-zucchini-bread-with-cream-cheese-glaze-recipe/