This Carrot Zucchini Apple Bread recipe is incredibly moist and flavorful! Vibrant colors from the carrot, zucchini, and apples makes this bread irresisitble! Sure to be a new favorite!
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Well it’s definitely zucchini season again! Zucchini plants just LOVE the heat and with our fabulous triple-digit heat wave that we just went through my zucchini plants are in HEAVEN! Zucchini is such an amazing vegetable because it can used in both sweet and savory dishes. Zucchini can be grilled, roasted, and even fried! My mom used to make fried zucchini and OMG. That stuff is dangerous! We used to dip those babies in ranch…wowza! It was so good!
Now y’all know I love to bake with zucchini too right? Brownies, cake, cookies, quiche (my all-time FAVE!) – you name it – I’ll bake it! When I’m making something for my family that starts with all of this…
…I have to admit, it feels pretty darn good. Better than that, the boys will chow down on this bread like there’s no tomorrow. Sometimes I add the frosting, sometimes I don’t. The bread is sweet enough on it’s own – for sure! – but a little frosting sure goes a long way in selling this bread as “cake” to the boys 🙂
I just love seeing all the bright, beautiful colors in this bread and the yummy chunks of apple – SO GOOD!
What’s your favorite way to enjoy zucchini?
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Carrot Zucchini Apple 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 tbsp cinnamon
- pinch ground cloves
- pinch ground nutmeg
- 2 cups shredded carrots
- 1 cup shredded zucchini unpeeled
- 1 cup apple peeled/diced
- 1/2 cup pecans chopped (optional)
Frosting
- 1/2 cup cream cheese softened (I use light)
- 1/4 cup unsalted butter softened
- 2 - 3 cups powdered sugar
- 1-3 tbsp orange juice as needed
Instructions
- Preheat oven to 350 degrees.
- Grease and flour two 8x4 inch loaf pans.
- Blend butter, sugar, egg, orange juice, and vanilla together.
- Combine flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together.
- Fold dry ingredients into wet along with carrots, zucchini, apples, and pecans.
- Pour into prepared pans.
- Bake until golden brown, approximately 1 hour, or until loaves spring back when gently pressed with fingers.
- Let cool before icing.
Frosting
- Cream together cream cheese and butter. Add in powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
- Frost bread and enjoy!
Nutrition
Zucchini recipes from friends:
Zucchini and Squash Gallete from Crazy for Crust
Fried Zucchini from Chocolate, Chocolate and More
Zucchini Lasagna from Crumbs and Chaos
More zucchini goodness!
Zucchini and Green Chile Quiche
Zucchini Carrot Oatmeal Cookies
For all breakfast recipes, go HERE.
For all dessert recipes, go HERE.
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Debbie Fannin says
Hi Trish,
I have tried many of your recipes and want to make this next. I would like to make half a recipe. Is it ok to use 2 eggs?
Debbie
Trish - Mom On Timeout says
That would probably be fine but what I usually do when I want to half a recipe that has eggs is just lightly beat them, throw them in a liquid measure and then use half. The rest goes in the scrambled eggs the following morning 🙂
Tara says
This is EXCELLENT! Made this and absolutely loved it. The only thing I was forced to do differently was swap the amounts of carrot and zucchini, since I didn’t have enough carrot. Other than that I followed it to the T. And it is delicious! Thank you!
Sharon G. Roberts says
I made this today to take with me on our 13th annual “Mystery Trip” in Newfoundland. I’m sure the ladies will love it as I can’t stop eating it. The bread itself is perfect with a cup of coffee or tea. I chose to lighten the calories & omitted the icing. Delicious & definitely a keeper. Thanks for sharing with us.
Trish - Mom On Timeout says
Love it Sharon! Thanks for letting me know!
Princina Rapanos says
This is the third time making this bread. I tried mashed bananas and a few blue berries this time. Sooo delicious. I snacked on it, take it for lunch and enough to share with others. Yum yum!
Laura says
Haha, I call this my dump bread! I try to follow the recipe but I’m always running out of ingredients. I had 2 eggs instead of 3 (added a squirt of ACV!), ran out of baking powder (who does that?), ran out of flour (yay oats), scooped frozen oj concentrate instead of orange juice, didn’t have time to dice apples (used applesauce), ran out of cinnamon (upped the pinches of cloves & nutmeg), and this time I needed to use up old bananas so I subbed those for most of the sugar. I also have only 1 loaf pan so I have to make half into muffins. They still turn out amazing!!! Thanks for giving us this flexible recipe!!
Lisa Kirkpatrick says
what type of apple do you use for the carrot-zucchini-apple bread?
Patti Burke says
Hey Trish,
I absolutely loved this! A colleague made it and brought it into the office. Can you provide the nutrition information for one slice? “My Fitness Pal” would like to know 😉
Trish - Mom On Timeout says
Hi Patti! I would just google “nutrition calculator” and pop in the ingredients – that should give the information you want! So glad you enjoyed the recipe 🙂
Rhonda says
Trish,
I have tried quite a few of your YUMMY recipes. I am constantly looking for new ones and especially love the fall recipes using fruits and nuts etc. This recipe is a favorite and I made a batch of this and decided to enter a loaf of this to the fair and I won a BLUE ribbon on this recipe and in addition I won first place in the King Arthur quick bread contest with your recipe. So thank you for an award winning recipe it is very nice. I did alter it for the fair as no cream cheese icing is allowed. So I just used a basic icing and drizzled it over the top otherwise I prepare this quick bread as is with no alterations. If it’s not broke it doesn’t need fixing thank you! Let me know where I can send you picture of my awards and a picture of bread Thanks again!!
~ Rhonda