Description
This Carrot Apple Zucchini Bread with Cream Cheese Glaze is a moist, flavorful quick bread perfect for breakfast or a snack. Packed with shredded carrots, zucchini, and diced apples, it offers a delightful mix of textures and natural sweetness, complemented by warm spices and a luscious cream cheese glaze.
Ingredients
Scale
Bread Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 3 eggs, room temperature
- 1/4 cup fresh orange juice
- 1 tbsp vanilla extract
- 3 1/4 cups all-purpose flour
- 1/2 tsp salt
- 2 1/2 tsp baking powder
- 3/4 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 (like Granny Smith or Fuji)
- 1/2 cup chopped pecans
Glaze Ingredients
- 1/2 cup cream cheese, softened
- 1/4 cup butter, softened
- 2–3 cups powdered sugar
- 1–3 tbsp orange juice (as needed for consistency)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the melted butter, granulated sugar, eggs, fresh orange juice, and vanilla extract. Mix until smooth and well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, cinnamon, ground cloves, and ground nutmeg until evenly blended.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring just until they’re moistened and no flour streaks remain. Be careful not to overmix to keep the bread tender.
- Add Fruits and Nuts: Gently fold in the shredded carrots, shredded zucchini, diced apples, and chopped pecans to the batter, ensuring an even distribution.
- Transfer Batter and Bake: Divide the batter evenly between the two prepared loaf pans. Place in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Remove the loaves from the oven and allow them to cool completely in the pans before removing or glazing.
- Prepare the Cream Cheese Glaze: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and orange juice, adjusting the consistency to your liking for drizzling.
- Glaze the Bread: Once the bread has completely cooled, drizzle the cream cheese glaze over the top evenly. Slice and serve.
Notes
- Use room temperature eggs for better mixing and texture.
- Ensure all vegetables and apples are finely shredded or diced to blend well in the batter.
- Do not overmix the batter to avoid dense bread.
- Cooling completely before glazing prevents the glaze from melting.
- Store the bread wrapped tightly at room temperature for up to 3 days or refrigerate to extend freshness.
