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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Kim says
Looks Yummy!! Can the loaves be frozen?
Trish - Mom On Timeout says
Absolutely Kim! Just cool, wrap in plastic wrap, and then put in a freezer bag and you’re good to go 🙂 Have a wonderful weekend!
Heather @ French Press says
I have NO idea how i missed this post. What a GREAT recipe 🙂
Trish - Mom On Timeout says
LOL! Thanks Heather! It’s really an amazing bread and you can totally healthify some more pretty easily 🙂
michelle says
this looks and sounds right up my alley!! agree love the colors, pinning!
Trish - Mom On Timeout says
Thank you so much Michelle!
Jenna says
I love this! Thanks! In my zip box!
Trish - Mom On Timeout says
That’s awesome – thanks Jenna!
Simply Graphic Design says
Wow this looks amazing!
Trish - Mom On Timeout says
Thank you so much!
Diana Rambles says
This looks amazing Trish! YUM!
Trish - Mom On Timeout says
Thank you Diana! It really is delicious!
Dina says
this is a great idea. the colors are so pretty.
Emily says
I like to keep muffins on hand in the freezer for breakfasts for my two children (ages 3 & 1) and try to make ones with fruits and veggies. Today my son and I made these. I honestly think these are the best muffins I have ever made. They are incredibly soft and fluffy, which is especially a feat since I used all white whole wheat flour. I also subbed one cup of honey for the sugar and coconut oil for the butter. All I had was frozen OJ concentrate so I used two TBSP of that and figured the honey would make up for the lack of liquid. And I used 1/4 tsp of pumpkin pie spice instead of the cloves and nutmeg. And left out the nuts and the glaze. A lot of changes but still, they came out perfectly! Oh and it yielded 24 regular size muffins and 15 mini muffins.
Trish - Mom On Timeout says
That’s great to know Emily! I was actually just thinking the other day that I needed to make some zucchini muffins and I love all of your healthy substitutions. I may have to use some of those 😉 Thanks for letting me know!
Jennifer says
Just found this recipe and looks fabulous. I too like to make muffins to keep on hand for breakfast. Was just wondering if this recipe would make good muffins! Yeah can’t wait! Thanks for sharing your substitutes too Emily
Erica says
The Carrot Zucchini bread with the apples and pecans is absolutely AMAZING. I needed to make something with all my left over garden veggies and tried several different recipes but this one in particular ((although pretty time consuming)) is soooooo delicious!! I have made EIGHT loaves of it! My family won’t stop asking for more!!! Thank you!:))
Trish - Mom On Timeout says
That is absolutely wonderful Erica! My boys love it too and I agree, it’s a great way to use up lots of extra veggies 🙂 Thank you so much for letting me know! Hope you’re having a wonderful weekend!
Kris says
Just made this and it is A-Mazing!! I put nuts in one loaf and not the other so I could please everyone. Thanks for sharing!! I have a zucchini left so I’m scanning your site for another zucchini recipes 🙂
Trish - Mom On Timeout says
That’s awesome Kris! So glad you enjoyed the recipe! Hope you have a wonderful weekend!
Kara says
I will be making this this week! Looks and sounds AMAZING!! Thanks for another fabulous recipe!
Trish - Mom On Timeout says
So happy to hear that Kara! You’re gonna love it!
kristi@ishouldbemoppingthefloor says
Wow..the colors of this bread are so gorgeous…and I bet it tastes AMAZING. You are always so creative and talented with your recipes! And I love that the frosting is the selling point to your boys…that’s totally how it is here, too! 🙂
Trish - Mom On Timeout says
You are so sweet Kristi! Yeah. The boys LOVE their frosting 🙂
Jocelyn BruCrew Life says
That is one gorgeous looking bread…I love all the colors in it!! Now where to find a zucchini to make some…
Trish - Mom On Timeout says
Thank you so much Jocelyn!
Laurel Stephens says
This zucchini bread is so pretty and tempting! Who could resist? I’m sharing your post on Friday Finds today. Thanks, and have a great weekend!
Trish - Mom On Timeout says
You’re so sweet Laurel! Thank you!
Victoria says
Love your recipe.. Made a few healthy modifications.. Here’s mine!
-1 C unsalted melted butter (1/2 C unsweet applesauce + 1.2 C Greek yogurt + 2 Tbsp Veg Oil)
-2 C sugar (1 + 1/4 C Brown Sugar)
-3 eggs
-1/4 C orange juice (Add zest of orange too if fresh)
-1 Tbsp vanilla extract
-2 C Whole wheat flour/ 1 + 1/4 C AP flour)
-1/2 tsp salt
-2 1/2 tsp baking powder
-3/4 tsp baking soda
-1 Tbls cinnamon
-2 C shredded carrots
-1 C shredded zucchini
-1 C peeled/ diced apple
-1/2 C chopped pecans/ walnuts (optional)
-2 Tbsp ground flax seed (optional)
Trish - Mom On Timeout says
Great and HEALTHY changes Victoria! Love it!