This Apple and Carrot Zucchini Bread is everything you love about moist, spiced quick bread—with a twist of fruity brightness and a touch of citrusy glaze. Loaded with juicy apple chunks, shredded zucchini, and sweet carrots, it’s the ultimate way to sneak in some goodness while still feeling like you’re indulging. The warm spices, crunchy pecans, and a tangy orange cream cheese frosting pull it all together for a loaf that’s as beautiful as it is delicious.
Whether you’re making it for a brunch table, afternoon tea, or just because it’s a Tuesday and you want something cozy and home-baked, this bread never disappoints. And don’t even think about skipping that drizzle of frosting—it’s sunshine in every bite.
Why You’ll Love This Recipe:
• Super moist and flavorful – thanks to zucchini, apples, and carrots
• Warm spices and citrusy notes that scream comfort food
• Cream cheese orange glaze adds a bakery-style finish
• Great for breakfast, snack, dessert, or gifting
• Freezer-friendly and perfect for make-ahead baking
Ingredients:
For the Bread:
• ½ cup chopped pecans
• 1 cup diced apple chunks
• 1 cup shredded zucchini
• 2 cups shredded carrots
• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 3 eggs, at room temperature
• ¼ cup fresh orange juice
• 1 tbsp vanilla extract
• ½ tsp salt
• 2 ½ tsp baking powder
• ¾ tsp baking soda
• 1 tsp ground cinnamon
• ⅛ tsp ground cloves
• ⅛ tsp ground nutmeg
Cream Cheese Frosting:
• ½ cup cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 to 3 tbsp orange juice, to desired consistency
• 2 to 3 cups confectioners sugar
Instructions:
Step 1: Preheat and Prepare the Pans
Preheat your oven to 350°F (175°C).
Grease and line two loaf pans with parchment paper for easy removal.
Step 2: Prep the Zucchini
Use a clean kitchen towel to squeeze out as much liquid as possible from the shredded zucchini. This keeps the bread from becoming too dense or soggy.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the salt, baking powder, baking soda, cinnamon, cloves, nutmeg, and flour (if not listed in ingredients, use 2 ½ cups all-purpose flour). Set aside.
Step 4: Make the Wet Mixture
In a medium bowl, beat together the melted butter and granulated sugar until combined.
Add the orange juice, vanilla extract, and eggs, and beat until smooth.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients into the wet mixture in batches, stirring just until incorporated—don’t overmix.
Step 6: Add the Good Stuff
Fold in the shredded carrots, zucchini, apple chunks, and pecans. The batter will be thick and colorful!
Step 7: Fill the Loaf Pans
Divide the batter evenly between the two prepared loaf pans and smooth the tops.
Step 8: Bake
Bake for 55–60 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Let the loaves cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely.
Step 9: Make the Frosting
In a medium bowl, beat together the softened cream cheese, butter, and orange juice until fluffy.
Gradually beat in the confectioners sugar until the glaze reaches your desired consistency—thick enough to drizzle but not runny.
Step 10: Glaze and Serve
Once the loaves are completely cooled, drizzle the glaze generously over the top. Let it set for a few minutes before slicing.
Tips:
• No fresh orange juice? Bottled works in a pinch, or swap with lemon juice for a tangier version.
• Want it nut-free? Just skip the pecans or use toasted sunflower seeds for a little crunch.
• Don’t skip the squeeze! Removing excess liquid from the zucchini is key to the perfect texture.
• Make it muffins: Pour into muffin tins and bake at 350°F for 20–25 minutes.
Storage and Reheating:
Room Temperature:
Store the unfrosted bread wrapped tightly in plastic wrap for up to 2 days. Frosted loaves should be kept in the fridge.
Refrigerator:
Wrap slices or whole loaves in foil or an airtight container. Keeps well for 5–6 days. Bring to room temp before serving for best texture.
Freezer:
Wrap the whole loaf or slices (without frosting) tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and glaze before serving.
This Apple and Carrot Zucchini Bread is the perfect way to welcome fall—or just satisfy a craving for something warmly spiced and home-baked. That cream cheese glaze with orange juice? Don’t be surprised if you catch yourself licking the spoon.
