A moist and flavorful quick bread combining shredded carrots, zucchini, and apples for a vibrant, veggie-packed treat. This loaf brings out the best in seasonal produce with a soft crumb, warm spices, and a touch of citrus that ties everything together beautifully. Whether I drizzle it with cream cheese glaze or enjoy it plain, it's always a hit.

Why You’ll Love This Recipe

I love how this bread packs in fruits and veggies without compromising on taste or texture. It’s incredibly moist thanks to the shredded zucchini and carrots, while the apple adds natural sweetness and bite. The warm spices bring comfort, and the optional cream cheese glaze adds a touch of decadence. It’s great for breakfast, a snack, or dessert—and it freezes beautifully.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, melted
2 cups granulated sugar
3 eggs, room temperature
¼ cup fresh orange juice
1 tablespoon vanilla extract
3¼ cups all‑purpose flour
½ teaspoon salt
2½ teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon cinnamon
pinch ground cloves
pinch ground nutmeg
2 cups shredded carrots
1 cup shredded zucchini
1 cup diced peeled apple
½ cup chopped pecans

directions

I preheat the oven to 350°F (175°C), grease and flour two 8×4‑inch loaf pans, then line them with parchment paper.
I place the shredded zucchini in a clean towel and squeeze out the moisture.
In a medium bowl, I whisk together the flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg.
In a separate large bowl, I whisk the melted butter and sugar together, then add the eggs, orange juice, and vanilla until smooth.
I fold in the dry ingredients, then stir in the carrots, zucchini, apple, and pecans until just combined.
I divide the batter between the two pans and bake for 55–60 minutes, until a toothpick inserted in the center comes out clean.
I cool the loaves completely before frosting.
For the glaze, I beat softened cream cheese and butter, then gradually mix in 2 cups powdered sugar. I add 1–3 tablespoon orange juice to get the right drizzle consistency and spread it over the cooled loaves.

Servings and timing

This recipe makes 2 loaves, yielding about 24 slices in total.

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Serving Size: 1 slice (1/24 of recipe)

Variations

I like switching up the add-ins depending on what I have on hand. Sometimes I swap the pecans for walnuts or leave the nuts out altogether. If I’m out of zucchini, I just use more carrots—and vice versa. I’ve also added raisins or shredded coconut for extra texture. And the glaze? Totally optional—the bread is flavorful enough without it.

storage/reheating

I store the cooled loaves in an airtight container at room temperature for up to 3 days. For longer storage, I wrap individual slices or whole loaves in plastic wrap and freeze them. When I’m ready to enjoy, I let the bread thaw at room temperature or reheat slices in the microwave for about 15–20 seconds.

FAQs

How do I keep the bread from getting soggy?

I always make sure to squeeze the moisture out of the zucchini before mixing it in. That really helps prevent soggy spots in the bread.

Can I make this recipe gluten-free?

Yes, I’ve tried it with a 1:1 gluten-free flour blend and it worked well. Just be sure to check that your baking powder and other ingredients are certified gluten-free too.

What apples work best in this recipe?

I usually go with a firm, slightly tart apple like Granny Smith or Honeycrisp. They hold their shape well and add a nice balance to the sweetness.

Can I use oil instead of butter?

I’ve swapped the melted butter for an equal amount of vegetable oil and it still came out moist and tasty. The flavor is slightly different but still delicious.

Do I need to peel the zucchini?

No, I leave the peel on. It softens during baking and adds color and nutrition to the bread.

Conclusion

This carrot zucchini apple bread is one of my favorite ways to sneak extra fruits and veggies into a sweet, satisfying treat. It’s easy to make, perfect for freezing, and endlessly customizable. Whether I serve it with glaze or without, it’s always a comforting, wholesome loaf that doesn’t last long on my counter.