Carrot Apple Zucchini Bread

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

Ingredients

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

Steps

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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