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!
Don’t miss any of my recipes! Sign up to get my new recipes in your inbox! Follow me on Facebook and Instagram too!
PIN IT NOW!
PIN IT NOW!
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?
PIN IT NOW!
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.
Sign up to get emails when I post new recipes!
For even more great ideas follow me on Facebook – Pinterest – Instagram – Twitter – Bloglovin’.
Pam says
The bread looks and sounds delicious. Does anyone know the NUTRITION info? I’m on a strict diet (1200 calories a day) and would love to sneak this in one day.
CakenGifts says
You have great write up, I always read your blog. and I must say you are doing good job, plz do write like this.
Railway says
Looks fabulous!
Trish - Mom On Timeout says
Thank you!
Net worthier says
So have to try this!
Edi | SunCakeMom says
Oh boy, these are going to be dangerous for me…can’t wait to make them!
Kelli says
I made this last night and it’s really very good. It’s lighter than normal zucchini bread and the apple packs a nice, sweet punch. Thank you.
Trish - Mom On Timeout says
Wonderful Kelli! So glad you enjoyed the recipe!
Divya says
The pictures are so tempting that I could not wait for long time to try the recipe.
The cake was very tasty, thanks for sharing.
My family and friends loved it.
Trish - Mom On Timeout says
So glad to hear it! Thanks so much for stopping by!
Carol says
I made this recipe a couple of days ago and I’m going to make it again and put a few loaves in the freezer. It was delicious but I did doctor the recipe a bit. I replaced the cup of butter with a cup of unsweetened apple sauce. I also cut the sugar to a little less than one cup. I added a few teaspoons of ground flax and hemp seeds and I used flour with omegas in it. The recipe was very moist and more than sweet enough. Also I did not do the icing as I felt it was more than sweet enough. I might even cut a bit more sugar out next time. This will be one of my favourite loaves!
Lisa says
I added a bit of pineapple and cut up some candied ginger. WOW, when I make it again I will skip the icing thought, it’s not needed. What a lovely moist cake/bread
Jackie says
Great recipe! Halved the sugar and it turned out so yummy! I might make it into pb&j sandwiches!
Two loaves is a lot…I’d love to freeze for later- have you tried freezing this? If so what are your guidelines or suggestion a for freezing/thawing?
Kali says
I found your website when this recipe was posted on pinterest. It seemed like the perfect way to use up some odds and ends I had in the fridge including left over frosting from my daughter’s homemade birthday cake; pre-shredded, bagged carrots; and zucchini. But the one thing I didn’t have was orange juice, but I did has a little bit of apple juice on hand and used that.
The bread turned out great! It was moist, and had wonderful flavor. The sugar (both granulated and juice) created a crispiness on the crust that is delicious. I didn’t end up putting the cream cheese topping, but I can imagine it would be great.
I sliced the loaves and wrapped each slice in plastic wrap and then in tin foil, placed in a ziploc bag. This is how I normally freeze my zuchinni bread. This allows me to defrost a slice at a time, as desired. I’m hoping this recipe freezes as well.
Trish - Mom On Timeout says
I love how you just made this recipe work for you Kali! It should freeze just fine!
Jodee says
Hi,
What program are you using for your recipes? I have tried and tried to print out the recipes I like, (zucchini carrot apple bread) to start, but I cannot print them. I’ve tried directly from here, copy and pasting to WORD, saving to PDF, nothing works. Anyone else having a problem? I know it’s not my printer as it works for everything else. It looks so YUMMY! HELP!! I’ll write it out long hand, but it sure makes it easier to just print it out! Thanks
Gail Plaskiewicz says
My mom goes knitting every Sun. The store let’s my mom, sister and others bring whatever they are knitting, some bring food and they chat and get help with there knitting if they need it. We had everything and this looked easy to make so I made it last night and my mom took it today. We didn’t have an 8×4 loaf pan even though we had a bunch of them so I used two 9×4 pans. I forgot to butter and flour the pans and even though one was non-stick, they both stuck to the bottom. That should be a lesson to me & everyone else. If it says butter and flour, do it or everything will stick, even in a non-stick pan. I am not able to eat this because I am a super taster so anything sweet makes me hurl. However, my mom loved it! She says this one is a definite keeper. When my sister came over to go knitting with my mom, she tried some and said she loved it too. The most amazing part is my dad. He’s 91 and on a feeding tube. He can only eat soft, moist foods. I let him try a small piece and he loved it! He can eat it and he isn’t coughing because it’s going down the wrong way! So even he can eat this yummy bread! Tomorrow my mom’s wonderful boss and the woman who works with her will also get some. I am so happy I found this recipe if only because my dad can eat it. I am going to try some of the other ones on here and I am hoping my dad will be able to eat them too. Thank you so much for this recipe!
Trish - Mom On Timeout says
So SO glad your mom, dad and sister loved the recipe Gail! Thanks for stopping by!
Jan says
This recipie sounds great and I really want to try it. I cant have orange juice though. Can you recommend a substitute?
Trish - Mom On Timeout says
Any juice will work here Jan – enjoy!
Catie says
Just wondering, the butter in the glaze is that 1/4 cup, stick or lb? The recipe doesn’t specify.
Trish - Mom On Timeout says
That’s a cup Catie – thank you! All fixed now 🙂