This Carrot Apple Zucchini Bread recipe is incredibly moist and flavorful! Vibrant colors from the carrot, apple, and zucchini makes this quick bread irresistible! Sure to be a new favorite! Love zucchini? Try these Zucchini Carrot Oatmeal Cookies and Zucchini Spice Cake!
Carrot Apple Zucchini Bread
I took two loaves of this Carrot Apple Zucchini Bread to the swim meet yesterday – TWO – and there isn’t a crumb left today. I had to pry the container from Bryce’s little hands right before swimming the fly because he was chowing down on this bread like it was cheat day. Reece also took first place in the 25 free so I’m thinking this bread might have magical properties….
I’ll admit, the bread is pretty irresistible. It’s so pretty to look at and the flavor backs it up.
During the summer months, I make several zucchini recipes a week. Have to use up those garden zucchinis somehow! We enjoy all sorts of zucchini goodness like this amazing Chocolate Zucchini Cake that only tastes indulgent and these Baked Zucchini Fries that the boys love dipping in ranch, or this super easy Lemon Zucchini Cake that is so bright and fresh that it’s impossible to resist.
But one recipe that we make ALL.THE.TIME is this Carrot Apple Zucchini Bread. It’s quite possibly the best quick bread recipe ever and a personal favorite of mine. The bread gets it’s moistness and incredible flavor from the carrots, apples, and zucchini. The bread is very light and airy, not dense at all.
The combination of carrots, apple and zucchini is really something special. The carrots and zucchini are really interchangeable so if you’d like to use more of one than the other, no problem. You could, in fact, eliminate one entirely if you wish.
I also like to use pecans in this recipe but walnuts would be great too. I mean, just LOOK at this beautiful bowl of goodness! So bright and flavorful!
The frosting on this bread is really simple but spectacular at the same time. I have left it off many times because honestly, the bread doesn’t need it. That being said, it not only makes the bread look extra special, it adds a bit of sweetness that makes it extra appealing to everybody who tries it.
What You’ll Need to Make Carrot Apple Zucchini Bread
- Loaf pans – I used (2) 8 x 4 inch loaf pans. This is my favorite loaf pan size because it’s just the right amount for our family. I love this recipe because it actually makes TWO loaves so if I don’t want to freeze the second loaf, I can just give it to a friend.
- The worst thing that can happen when you bake bread is after it’s done baking, you flip the pan over…. and the bread doesn’t slide out. It’s super important to grease and flour the loaf pans or cheat, like I do, and use a baking spray that has flour in it like this one does.
- The basics: a good whisk, mixing bowls, cooling rack, and a box grater for the zucchini and carrots.
Basically what we have here is a must-make summer recipe. But don’t let this recipe sit on the sidelines during the rest of the year! We enjoy it all year round! I hope you give this easy zucchini bread recipe a try and please, let me know what you think in the comments below. Enjoy!
More Zucchini Recipes To Try
- Zucchini Banana Cake
- Baked Parmesan Zucchini Fries
- Lemon Zucchini Cake
- Zucchini Quiche with Bacon and Hash Brown Crust
- Chocolate Zucchini Cake
How To Make Zucchini Bread
Carrot Apple Zucchini Bread
Ingredients
- 1 cup unsalted butter melted
- 2 cups granulated sugar
- 3 eggs room temperature
- ¼ cup fresh orange juice
- 1 tbsp vanilla extract
- 3¼ cups all-purpose flour
- ½ tsp salt
- 2½ tsp baking powder
- ¾ 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 (Granny Smith, Fuji, whatever you have on hand)
- ½ cup pecans chopped
Cream Cheese Glaze/Frosting
- ½ cup cream cheese softened
- ¼ cup butter softened
- 2 - 3 cups powdered sugar
- 1-3 tbsp orange juice as needed
Instructions
- Preheat the oven to 350 degrees.
- Grease and flour two 8x4 inch loaf pans. Line with parchment paper and set aside. (I use the baking spray with flour in it.)
- Place zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the zucchini, or as much as you can. Set aside.
- In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.
- In a separate large bowl, whisk together the butter and sugar.
- Add eggs, orange juice, and vanilla and whisk until combined.
- Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.
- Pour into prepared pans.
- Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.
- Let cool completely before icing.
Cream Cheese Glaze/Frosting
- Cream together cream cheese and butter with a hand mixer.
- Add in 2 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
- Frost bread and enjoy!
Video
Notes
Nutrition
recipe originally appeared on Mom On Timeout on July 5, 2013
Linda says
Excellent. Very moist. Definitely a keepet
WW Matthews says
Delicious and moist! Great use of leftover grated carrots after making the husband’s carrot cake! I didn’t make the glaze and don’t think it needs it. Thank you for sharing, this is a keeper and will be made again and again!
Mary Pat says
One of our new favorites. Pass it on to my daughter in law and even the little ones love it.
Barb says
Great recipe. I also threw in a good handful of dried cranberries. Yummy
Sandy says
Life after slight stroke made this a good recipe for me to try, all the ingredients is difficult for me these days. It didn’t help matters that I missed the call for Orange Juice or the fact the package of pre shredded carrots was 10 oz and recipe called for 16 oz., and the fact my bag of apples arrived rotting from the inside out grrrr. So Butter Milk helps with rising when recipe has Baking Soda and Pineapple has apple in the name and I think raisins are what I wish to replace the missing carrots 😞 after it’s in the oven I see notes, oh well, say la vie. I didn’t ruin it 💃, it’s fabulous, we’ll (my husband does all the stirring and places batter in the loaf pans) be destroying the kitchen again, as we have Zucchini in big supply from our garden. Thanks for this wonderful recipe, hope you’re having an amazing day,
Kathy says
I’ve made this a few times and we love it. I’ve added crushed pineapple (drained) and it makes it so moist! I’ve never even had to make the glaze, it’s delicious without it!
Trish - Mom On Timeout says
It is delicious even with out the glaze and I love the idea of adding pineapple – reminds me of my Nana’s Carrot Cake! So glad you’re enjoying the recipe!
John says
could you put this batter in 2 x 8″ or 9″ rounds and serve as a dessert cake? Kind of an improvement on traditional carrot cake?
Trish - Mom On Timeout says
I think that would work John although I haven’t tried it. The baking time would definitely be less so keep an eye on it!
Beverly says
HI Trish. I made this cake last week for my bosses’ birthday, and he decided not to come in, so the rest of us enjoyed it without him! Lol. My comments are that I actually experimented and added the batter to a 9×13 inch dish, (John was asking about making it in cake pans), and I baked it for 45 minutes, which seemed to be perfect. You had said you might have to adjust the temperature, which I did. The cake was perfect at that amount of time, so yes, you CAN make it in other pans. It made a nice size cake too! I have enjoyed everything I have made from you so far. Having your crock pot baked beans today! Thank you!
Jannis says
came across this and had to give a try, my brother- in-law hadn’t had zucchini bread, before so I gave him one small loaf of his own without. Then I made a big loaf and made the frosting with orange zest to the frosting and I think it made it out of this world good. Thank you
Ali says
This recipe was easy and delicious! I was impressed with how moist it was and flavorful! Was a little worried it was so heavy with the veggies when I scooped it into the pan for the bake – but it turned out perfect 🤩 It also does not need any frosting – it’s a perfect breakfast bread for on the go!
Marcine Cruz says
Best recipe ever I have made plenty of breads in my the last 10 years never have. I found a recipe with so simple ingredients, so much fruit and veggie and so easy to make multiple people have requested me to make this recipe and bring it over when they invite me for dinner. My husband loves it too so that is a big plus sometimes I mix it up a bit, I do not squeeze the juice from the zucchini I just use bread flour bread flour has more protein so it will absorb more mixture. Sometimes I add more cinnamon sometimes I substitute a bit of the white sugar for brown sugar and it changes of the flavor very much the fruit and veggies can be substituted for more carrot, more zucchini, more apple, depending on your taste.
Trish - Mom On Timeout says
I’m so glad you love this bread as much as we do!
Tracy says
I only have 9”x5” loaf pans. Could I bake this in a cake pan? Thanks
Trish - Mom On Timeout says
You can or you can use the loaf pans, the cook time will just need to be adjusted slightly.
Ann Stewart says
I make it for our Senior Center, and used Swerve instead of sugar. Next time I will use half the swerve and see how it taste. Everyone loved it. I am making some for my freezer now. Thank you for the recipe. so much better than just zucchini. Love it.