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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Mel says
Just made this and it’s delicious! Although, I did learn the hard way not to tip out onto a wire rack until it’d cooled enough. Whoopsies 🙂 I’m not going to put the frosting on – it’s yummy enough without.
Trish - Mom On Timeout says
Yep, it’s sweet enough without the frosting for sure Mel. So glad you enjoyed the recipe!
Andi says
Hi! I was wondering (like one of the other comments above), how long do I let it cool in the pan? I’m always confused as to whether it will remain more moist if I leave it to cool in the pans OR if I take it out to cool. P.S. I subbed raisins for the nuts AND I will be adding what sounds like delicious frosting. Thanks!
Stephanie says
what a beautiful cake! Thank you for sharing! I gave your receipe a try! I was a little nervous bc it was so thick when I mixed it all together! I didn’t have two loaf pans and I didn’t want the batter to be sitting out so I turned it into a bundet cake! Added less sugar esp if adding frosting! Turned out great! My two year loves it dry like a muffin 🙂 thanks again for sharing!
Trish - Mom On Timeout says
I bet it’s beautiful in a bundt pan Stephanie! Thanks for stopping by 🙂
Jenn says
Thanks for sharing this recipe, I cut back the sugar, used a mix of whole wheat and regular flour and used purple carrots from the farmers market. Made them into muffins that were amazing!!
Trish - Mom On Timeout says
Love it ALL Jenn! Sounds fantastic!
Bethany says
yikes! 2 cups of sugar?! i think that does make this cake, not bread! but it looks like an amazing treat!
tsconverterformac.us says
After I originally commented I appear to have clicked the -Notify me when new comments are added- checkbox and from now on whenever a comment
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Cheers!
Karen says
Do you have the nutritional information on this bread?
It looks wonderful!
Thank you
Trish - Mom On Timeout says
Here you go Karen – http://myrecipemagic.com/recipe/recipedetail/carrot-zucchini-apple-bread
Wendy says
I am so wasting money at Jamba Juice because I buy this all the time. Look super delicious, and I look forward to trying this at home! Yay for zucchini and carrots!
Trish - Mom On Timeout says
It’s delicious Wendy – can’t wait for you to give it a try!
Samantha says
I’m not a big fan of clove. Would it make a difference in flavor if i left it out? Can wait too make this for my boys. Especially for my toddler, he just loves bread. Thanks for the recipe 🙂
Trish - Mom On Timeout says
Not at all! Take it out Samantha 🙂
Martha says
Carrot Zucchini Apple Bread
I have this baking in the oven at this very moment. I had to bake in my glass bread pans, so I reduced the temperature to 325, hope it bakes correctly. One question I have is how long should it cool in the pan before removing from the pan.
Cheline says
Would it be possible to make these as muffins? If so, how much time in the oven?
Trish - Mom On Timeout says
Yes! I haven’t made these as muffins but I would start checking at around 35 minutes and just keep on an eye on the from then out. Good luck!
Laura Dembowski says
I just wanted to let you know I made this bread and absolutely love it! It is so moist and did not get too brown in the oven like all the other breads I’ve made. I posted about it on my blog and would love if you’d check it out! http://piesandplots.net/carrot-zucchini-bread/
Trish - Mom On Timeout says
I’m so glad you enjoyed the recipe Laura! Thank you!
Shar says
I made this yesterday it was so good, I’m passing this down to my Aunt she does a lot of baking for the church. Thanks from both of us
Trish - Mom On Timeout says
So, SO glad you enjoyed the recipe! Thank YOU for leaving such a sweet comment 🙂
Rachel Lynn Woodruff says
So good, what a wonderful recipe. I was thinking about putting together an e-book of “Facebook” recipes. Would it be possible to include this? I am not sure how the book would work yet I think I’ll have to get permission from all of the recipe authors but I think it would go over good since we all find recipes on FB that we just love and then we cannot find them again they get lost in the jumble of other information. If you don’t mind me including this please send me an e-mail.
Rachel
RachelLRobinson@yahoo.com
Trish - Mom On Timeout says
Hi Rachel! Unfortunately I wouldn’t want my recipe published somewhere other than my site. If you were using an image and linking back that would be okay but using my entire recipe is not. Thanks for stopping by!
saantha says
Do you think I could sub the butter for apple sauce or no?
Trish - Mom On Timeout says
I would sub in oil for the apple sauce instead of butter.