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
Keri says
My veggie hating son just gave it two thumbs up and are two pieces. ❤️
Randi says
This turned out SO yummy and I haven’t even added the frosting yet! I’m worried it might not make it long enough to be cooled down. Bonus- my veggie hating daughter will love this! Granted I’m fully aware the sugar and the butter makes it less healthy, but any way I can get her to consume a veggie is a good one!
Vickie says
Can applesauce be used instead of an apple?
Trish - Mom On Timeout says
Unfortunately no, it has too much moisture.
Marsha says
Someone else on here said they used applesauce,instead of butter and turned out great
Kim says
I’d really like to try an eggless version of this for my mom (she has an allergy). What would you use to replace? I’m wondering if bananas would take over too much in flavor. Thanks!
margo says
Can I use Oat flour instead of all purpose for you recipes.Will try your carrot cake
Karen says
How long would you bake this bread if you used mini loaf pans. I would like to make these to give as gifts to friends.
Faith says
Made this later in the evening with work the next day, so no making frosting at midnight & it was still amazing, (looking forward to topping it off with frosting the next time). I was having a slice for lunch at work, & two co workers commented on it, broke off a couple corners & fed it to them, they loved it. Sent them the link to the recipe when I got home. What I really appreciated in the comments was that someone made this with almond flour & it worked. I was thinking how I would love to make this for my celiac sister & now I know I can & it should turn out fine. Yummy yummy bread, thanks so much.
Farhina Jannat says
I have a microwave convection oven. I have never baked a bread before, but some burger bun. So, I want to try first. Can I half the recipe? Also not using zucchini as it is not available here.
Genevieve Cousminer says
Really really good. I left out the nuts, threw in some raisins and lemon zest and substituted lemon juice for the orange juice the second time I made it. It doesn’t last long.
Jo anne washington says
The bread is great but it wasn’t colorful as in the photo. My bread was a little dark and I’m assuming its from the spices. Just wondering if you used all of the spices. 1 Tbsp of cinnamon + other dark spices seemed to really darkened the mix.
Greta Mooso says
The muffins taste really good but though I greased and floured my muffins pans, the muffins fell apart while trying to remove them. Why ?
Adriana Quintero says
This bread is delicious, I substituted white flour with Almond flour and it is perfect. I made it twice already and it has been a hit. Thanks so much for sharing 🙂
Trish - Mom On Timeout says
Oh I love that you tried it with a healthier flour option Adriana and I’m so glad you love it as much as we do – thank you!
Bel says
Did you substitute the all purpose flour for the same amount of almond flour?
AntonioNeal says
With 2 cups of granulated sugar in the cake batter, then another 2-3 coups of powdered sugar in the icing, you’ll be giving all your readers and their families type 2 diabetes and countless other health problems should they eat this on a regular basis. I’m sure you mean well and want to share something good, but shouldn’t your readers ‘health’ be a concern of yous?
Kly says
That’s the beautiful thing about being an adult. If you want to eat a sugary treat, you can and if you don’t want to, then don’t! If you want to make substitutions to fit your tastes and needs then no problem! Sub half applesauce or coconut oil in place of half the butter. Eliminate the icing all together if you’d rather. I’m sure the bread is moist enough without it. You could make muffins instead of bread and reduce the serving size a bit. So many options available to suit your needs. Its a win, win!
Trish - Mom On Timeout says
Thank you!
Mary says
I’m a diabetic and she is giving us a delicious recipe to try if WE so Choose. A diabetic knows what to eat and what not to. Every piece of food we put in our mouth is our choice. Stop bashing her for strictly providing a recipe.
Thanks for recipe, I’m trying it ?
Dawn Hall says
I can’t believe you would actually write something like that. If you are so afraid of the calories, fat contents etc.etc.etc. then don’t read the recipe it’s as simple as that. It is not up to the author to police what you or what you serve your family.
Mary says
Thumbs up 100%.
Trish - Mom On Timeout says
Actually, no. My job isn’t to police my readers on what they eat. As an adult, that’s YOUR job. If you want to make it for your family, GREAT. If not, DON’T. And why would you make the assumption that this would be eaten on a regular basis and apparently eating both loaves yourself? This recipe makes 24 servings. Twenty-four. Thanks for your input!
Lynn says
Good answer! ?
Mary says
Great answer ??
Lisa says
Hi, I just made this, looks and smells delish!.
Wondering should it be refrigerated?
I don’t normally with quick breads, but with the frosting I thought maybe I better…
Would it taste ok cold or better at room temp
Trish - Mom On Timeout says
You don’t need to refrigerate but I prefer it cold. That’s just my preference 🙂
Keely says
Looks DELISH and I plan to make for a co-workers birthday breakfast buffet we are planning this week. Question ~ if you’re using a spray to oil/flour the pans, why do you place parchment paper on top of the pan prepping? Just curious. Would hate to make any mistakes, since I will be making these late in the evening and would not have time to bake another batch. Thank you for the insight.
Trish - Mom On Timeout says
It helps the parchment paper stick to the pan so you get a nice shape to the bread and it also helps the parchment to release from the pan easier. Hope that helps!