Carrot Apple Zucchini Bread

So close to tasting like cake. So good. Used walnuts, not pecans.


  1. 1 c. Unsalted butter, melted
  2. 2 c. Sugar
  3. 3 large eggs, room temperature
  4. 1/4 c. Orange juice
  5. 1 T. Vanilla extract
  6. 3 1/4 c. all purpose flour
  7. 1/2 t. Salt
  8. 2 1/2 t. Baking powder
  9. 3/4 t. Baking soda
  10. 1 t. Cinnamon
  11. Pinch ground cloves
  12. Pinch nutmeg
  13. 2 c. Shredded carrots
  14. 1 c. Shredded zucchini
  15. 1 c. Cubed peeled green apple
  16. 1/2 c. Walnuts, chopped
  17. Cream Cheese Glaze
  18. 4 oz. Cream cheese, softened
  19. 1/4 c. Butter, softened
  20. 2-3 c. Powdered sugar
  21. 1-3 T. Orange Juice


  1. Preheat oven to 350 degrees. Grease and flour two 8 x 4 inch loaf pans. Can line with parchment, but not necessary.

  2. Gather zucchini in a towel and squeeze out as much liquid as possible.

  3. In a large bowl, whisk together flour,baking powder and soda, salt, cinnamon, cloves and nutmeg. Stir your chopped nuts into the flour mixture. Set aside.

  4. Whisk together melted butter and sugar. Add room temperature eggs. Stir in vanilla and orange juice.

  5. Combine the flour mixture with the gooey sugary egg stuff and the little squeezed-dry bowl of produce.

  6. Bake for 60 minutes at 350 degrees. I made one loaf and a bundt pan bread…could not find my pans. Cool completely on wire racks.

  7. Prepare frosting. Beat cream cheese and butter together. Beat in 2 c. 10x. Drizzle in 2-3 T. Orange juice…until desired consistency is reached. Frost/glaze your breads.

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