Description
A moist and flavorful quick bread combining shredded carrots, zucchini, and apples for a vibrant, veggie-packed treat.
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 ground cloves
- pinch ground nutmeg
- 2 cups shredded carrots
- 1 cup shredded zucchini
- 1 cup diced peeled apple
- ½ cup chopped pecans
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour two 8×4‑inch loaf pans; line with parchment paper.
- Place shredded zucchini in a clean kitchen towel; twist and squeeze out excess moisture. Set aside.
- In a medium bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg.
- In a large bowl, whisk melted butter and sugar. Add eggs, orange juice, and vanilla—mix until combined.
- Fold the dry ingredients into the wet mixture along with the shredded carrots, squeezed zucchini, diced apple, and chopped pecans.
- Divide batter between prepared pans. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean and the loaves spring back when gently pressed.
- Cool completely before adding frosting.
- For the cream cheese glaze: beat softened cream cheese with softened butter. Gradually add 2 cups powdered sugar, mixing until smooth. Add orange juice as needed (1–3 tbsp) to reach desired consistency. Drizzle or spread over cooled loaves.
Notes
- You can interchange the amounts of carrot and zucchini as long as the total is about 3 cups.
- If the bread is browning too quickly, tent with foil toward the end of baking.
- No glaze needed—taste is delicious even without it!
Nutrition
- Serving Size: 1 slice (1/24 of recipe)
- Calories: 264 kcal
- Sugar: 18 g
- Sodium: 199 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 53 mg
