↑
  • Dinner Recipes
  • Breakfast Recipes
  • Dessert Recipes
  • Side Dishes
  • Recipes
    • Dinners
    • Slow Cooker
    • Appetizers and Sides
    • Breakfast
    • Dessert
    • Beverages
    • Bread
    • Holiday Recipes
    • Kid-Friendly
  • Blog View
  • About
    • Disclosure/Privacy Policy
  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • Youtube
  • Blog View
  • About
  • Privacy Policy
  • Advertise/PR
  • DISNEY
  • DINNERS
  • DRINKS
  • DESSERTS

Mom On Timeout

Serving up real food for real families!

  • Home
  • Recipes
    • Slow Cooker
    • Appetizers and Sides
    • Breakfast
    • Entree
    • Dessert
    • Beverages
    • Holiday Recipes
      • Christmas Recipes
      • Thanksgiving Recipes
      • Valentine’s Day Recipes
      • St. Patrick’s Day Recipes
      • Easter Recipes
      • Halloween Recipes
    • Bread
    • Kid-Friendly
  • 5 Ingredients
  • Appetizers
  • Favorites


free email course!

5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

You are here: Home / Recipes / Bread / Carrot Apple Zucchini Bread

Carrot Apple Zucchini Bread

July 16, 2017

  • 48134
Jump to Recipe

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!

This Carrot Apple Zucchini Bread recipe is incredibly moist and flavorful! Vibrant colors from the carrot, apple, and zucchini makes this quick bread irresisitble!  Sure to be a new favorite! // Mom On Timeout

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.

This Carrot Apple Zucchini Bread recipe is incredibly moist and flavorful! Vibrant colors from the carrot, apple, and zucchini makes this quick bread irresisitble!  Sure to be a new favorite! // Mom On Timeout

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!

This Carrot Apple Zucchini Bread recipe is incredibly moist and flavorful! Vibrant colors from the carrot, apple, and zucchini makes this quick bread irresisitble!  Sure to be a new favorite! // Mom On Timeout

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.

This Carrot Apple Zucchini Bread recipe is incredibly moist and flavorful! Vibrant colors from the carrot, apple, and zucchini makes this quick bread irresisitble!  Sure to be a new favorite! // Mom On Timeout

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

  1. Zucchini Banana Cake
  2. Baked Parmesan Zucchini Fries
  3. Lemon Zucchini Cake
  4. Zucchini Quiche with Bacon and Hash Brown Crust
  5. Chocolate Zucchini Cake

How To Make Zucchini Bread

Print Pin
5 from 103 votes

Carrot Apple Zucchini Bread

This Carrot Apple Zucchini Bread recipe is incredibly moist and flavorful! Vibrant colors from the carrot, apple, and zucchini makes this quick bread irresisitble! Sure to be a new favorite!
Course bread, Snack
Cuisine American
Keyword zucchini bread
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 24 servings
Calories 264kcal
Author Trish - Mom On Timeout

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

The carrots and zucchini in this recipe are interchangeable. Feel free to use less or more of each. You just want three cups total.

Nutrition

Calories: 264kcal | Carbohydrates: 32g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 199mg | Potassium: 160mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2195IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1.1mg


recipe originally appeared on Mom On Timeout on July 5, 2013

free email course

5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

enjoy!
  • 48134

By Trish - Mom On Timeout July 16, 2017 Bread, Recipes, Zucchini Recipes

Previous article:
« Baked Parmesan Zucchini Fries
Next article:
Strawberry Shortcake Roulade »

Comments

  1. Ted says

    October 16, 2019 at 8:41 AM

    Loved it! Made it without the icing, cut back a wee bit on the sugar and threw in a handful of dried cranberries. I added no salt (I never add salt to baked goods!! The baking soda and powder have more than enough.) Instead of whole egg, I always use just egg whites. Ive been experimenting with different loaves this fall and this one is by far the favorite. I have to look up your other recipes!! Thank you!

    Reply
    • Trish - Mom On Timeout says

      October 18, 2019 at 10:04 AM

      Thank you so much Ted! I’m so glad you enjoyed the recipe!

      Reply
  2. Kathryn says

    September 7, 2019 at 10:38 AM

    I’m making this for the third time. I love it. I’m making it today as a side dish for a neighborhood cookout, so I’m leaving off the frosting and calling it bread. When I use the frosting I call it cake. I actually make it in three pans, maybe 7×3, because we’re at 6200 feet and I’ve found that in addition to adding a couple of tablespoons of flour, cooking in smaller containers helps everything cook through better.

    Reply
    • Trish - Mom On Timeout says

      September 8, 2019 at 8:15 AM

      I am so glad you that you are loving this recipe as much as we do Kathryn! And I love your cake/bread rationalization – works for me! Have a great week!

      Reply
  3. ST says

    June 16, 2019 at 4:31 PM

    BEYOND AMAZING!!!

    Reply
    • Trish - Mom On Timeout says

      June 19, 2019 at 6:46 PM

      Thank you so much!

      Reply
  4. Ali says

    June 9, 2019 at 5:53 AM

    This bread is irresistible! I’ve made it a ton of times and it’s always a hit. Today I’m doubling the recipe because 3 people asked for a loaf( and I of course need one for myself:) I chop up walnuts and sprinkle them over the top frosting at the end. It makes it look even prettier. Thank you for this recipe, it’s my go to spring/summer bread!

    Reply
    • Trish - Mom On Timeout says

      June 10, 2019 at 2:43 PM

      So glad you love it as much as we do Ali!

      Reply
  5. Sandy says

    March 11, 2019 at 10:13 AM

    This was a good bread. Lots of healthy ingredients! I forgot the baking soda, oops, but it turned out fine anyway.

    My substitutions: I didn’t have OJ so I used sugar free lemonade, walnuts instead of pecans, extra portions of the spices, omitted the icing, and cut the salt back because I didn’t have unsalted butter.

    I was thinking about cutting the sugar back next time, and or adding lemon zest.

    This is a very versatile recipe. You can customize it to what you have on hand.

    Reply
    • Trish - Mom On Timeout says

      March 12, 2019 at 12:44 PM

      Thanks so much Sandy!

      Reply
  6. Carol Okazaki says

    November 19, 2018 at 3:57 AM

    I have baked this twice now and it was a huge hit with everyone. I was wondering whether this cake freezes well, and how long it could be left in the freezer.

    Reply
    • Trish - Mom On Timeout says

      January 18, 2019 at 8:44 AM

      That’s wonderful Carol! Thank you! And yes, this could certainly be frozen.

      Reply
  7. Nicole Tomasa says

    November 5, 2018 at 2:37 PM

    Great recipe! I subbed half the butter for unsweetened applesauce. Cut down the sugar to 1.25 cups and added raisins!

    Reply
    • Trish - Mom On Timeout says

      November 14, 2018 at 8:57 AM

      Great job Nicole! I love that you made it healthier!

      Reply
  8. maya says

    November 1, 2018 at 1:54 AM

    Made this so many times now, followed the recipe but used oil not butter (dairy doesn’t agree with me), only use two tablespoons of sugar right from the get go, as sugar in this recipe is way too much!
    Just so delicious, thank you for sharing 🙂

    Reply
    • Trish - Mom On Timeout says

      November 2, 2018 at 5:54 PM

      I’m glad you were able to make this your own! Thanks so much for stopping by!

      Reply
  9. Lauren says

    September 18, 2018 at 10:26 AM

    We cut the sugar WAY down and did not frost it, both loafs were devoured. Amazing recipe!! Substituted in walnuts. This one is going in our regular rotation. I can’t get over how perfectly crispy the crust was against the moist interior. Way to go!

    Reply
    • Trish - Mom On Timeout says

      September 19, 2018 at 8:48 AM

      That’s so awesome! I’m glad you were able to cut back on the sugar and still get the flavor you wanted. Winning!

      Reply
  10. Sharman says

    September 14, 2018 at 8:22 AM

    I don’t usually comment on recipes. But this is the most outrageously delicious recipe I have tried in many years. It is moist and flavorful and delicate on the tongue. I gave one loaf to a neighbor before I tried it, and now I’m going to have to make 2 more loaves!!!! I didn’t have orange juice, so used lemon juice and a big tablespoon of homemade peach jam instead. And I didn’t frost it. The crust is lovely and just a little crunchy.Man, oh man, what a treat. Thank you so much for this recipe.

    Reply
    • Trish - Mom On Timeout says

      September 14, 2018 at 8:30 AM

      Oh thank you so much! Totally made my day Sharman!!

      Reply
  11. Nuala says

    September 9, 2018 at 3:44 AM

    Had a glut of courgettes and found this recipe. Its wonderful. Initial dubious faces but once they tried it they all loved it and fiished it in one go. All want more???

    Reply
    • Trish - Mom On Timeout says

      September 9, 2018 at 8:54 AM

      Haha – success! Thanks so much for giving it a try 🙂

      Reply
  12. Shannon says

    September 3, 2018 at 3:45 PM

    Don’t have orange juice on hand… can I use lemon juice instead?

    Reply
    • Trish - Mom On Timeout says

      September 3, 2018 at 8:11 PM

      You could – it won’t add the sweetness though…. Even a little milk might be better here.

      Reply
  13. Rose says

    September 3, 2018 at 12:14 PM

    Just made my second recipe that I doubled this time. Bread for everyone who begged me for more after the first recipe. Switched the amt of carrots and zucchini for my preference. I was going to skip the frosting this time but I got a loud NO from everyone. Excellent recipe.

    Reply
    • Trish - Mom On Timeout says

      September 3, 2018 at 8:14 PM

      Haha! I have to say, I love the frosting myself. I know it’s excellent without it but…. 🙂 I’m so happy you’re loving this recipe Rose!

      Reply
  14. Natasha says

    September 2, 2018 at 2:19 AM

    Hi I was wondering what we can use instead of all purpose flour could we use rice flour or some other substitute as my mum can’t eat flour

    Reply
    • Trish - Mom On Timeout says

      September 3, 2018 at 8:34 PM

      I think any 1:1 flour substitute would work Natasha but I certainly haven’t tried it.

      Reply
  15. Sue Woz says

    September 1, 2018 at 12:20 PM

    Made 4 different zucchini breads for a party. Guests ranked them.
    This was #1!

    Reply
    • Trish - Mom On Timeout says

      September 1, 2018 at 7:17 PM

      Whaaaaat??!!? I’m acting all surprised but I’m not really 😉 I LOOOVE this bread – so much! So glad your guests did too!! Thanks for letting me know 🙂

      Reply
« Older Comments
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, I’m Trish!

Welcome to Mom On Timeout where I’m serving up real food for real families! Dinners, desserts, and everything in between!
Read More…

categories

archives

Popular Posts

white bowl with handles filled with zuppa toscana soup and topped with cheese. Kale, sausage and bacon can be seen in the soup.
crockpot chili in a ladle held above the crockpot and the rest of the chili.
chicken-stir-fry
best-tater-tot-casserole-recipe-hamburger-green-beans

Some of my favorites…

slice being removed from a vanilla cake with raspberry buttercream. cake is decorated with fresh raspberry and mint leaves.
plate filled with cherry pineapple dump cake and topped with a scoop of vanilla ice cream that is just beginning to melt. cherries and pineapple chunks are visible in the cake.
lemon meringue cupcake with bite taken showing the lemon curd in the middle of the cupcake and the pretty white interior of the meringue.
mini cheesecakes sitting on a gray plate topped with whipped cream, raspberries and mint leaves.
cake made with cinnamon rolls on a white cake stand and topped with cream cheese frosting and mini cinnamon rolls.

Copyright ©2023, Mom On Timeout. All Rights Reserved.
Design by Pixel Me Designs
  • Facebook
  • Twitter
  • Pinterest