This Carrot Apple Zucchini Bread is moist, flavorful, and brimming with fresh produce in every bite. Sweet carrots, tender zucchini, and juicy apples come together in a warmly spiced batter, while pecans add a satisfying crunch. The fresh orange juice and hint of cloves and nutmeg make each slice bright and aromatic. Topped with a silky cream cheese glaze, it’s indulgent yet wholesome enough for breakfast, brunch, or an afternoon treat.
It’s a wonderful way to use up extra garden zucchini, and it bakes beautifully into two loaves—one to enjoy now and one to share or freeze for later.
Why You’ll Love This Recipe
- Combines three delicious fruits and veggies in one loaf
- Warm spices make it cozy and flavorful
- Cream cheese glaze adds a sweet, tangy finish
- Freezer-friendly for make-ahead baking
- Perfect for breakfast, snack, or dessert
Prep & Cooking Time
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 20 minutes
Ingredients
For the Bread:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 3 large eggs, room temperature
- ¼ cup fresh orange juice
- 1 tablespoon vanilla extract
- 3¼ cups all-purpose flour
- ½ teaspoon salt
- 2½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon 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, or similar)
- ½ cup chopped pecans
For the Cream Cheese Glaze/Frosting:
- ½ cup cream cheese, softened
- ¼ cup butter, softened
- 2–3 cups powdered sugar
- 1–3 tablespoons orange juice, as needed
Step-by-Step
- Preheat oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans, lining with parchment if desired.
- Place shredded zucchini in a clean kitchen towel, gather the edges, and squeeze out as much moisture as possible. Set aside.
- In a large bowl, whisk flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg. Set aside.
- In another large bowl, whisk melted butter and sugar until smooth. Add eggs, orange juice, and vanilla, mixing until combined.
- Fold the dry ingredients into the wet mixture until just combined. Add shredded carrots, zucchini, diced apples, and pecans, stirring gently.
- Divide the batter between the prepared loaf pans and bake for 55–60 minutes, or until golden brown and springy to the touch.
- Cool completely in the pans before frosting.
For the Glaze/Frosting:
- Beat cream cheese and butter until smooth and creamy.
- Gradually mix in 2 cups powdered sugar.
- Add orange juice a little at a time until desired consistency is reached.
- Spread or drizzle over cooled bread.
How to Serve
- Slice thick for breakfast with a cup of coffee or tea
- Serve as a sweet side on a brunch table
- Wrap individual slices for on-the-go snacking
- Enjoy plain or with the optional glaze for a more indulgent treat
Tips & Variations
- Swap pecans for walnuts or omit for nut-free bread
- Add raisins or dried cranberries for extra texture and sweetness
- Replace orange juice with apple cider for a fall twist
- Bake into muffins instead of loaves—reduce baking time to 20–25 minutes
Final Thoughts
This Carrot Apple Zucchini Bread is packed with wholesome ingredients but tastes like a bakery indulgence. The combination of fresh produce, spices, and cream cheese glaze makes it perfect for any time of day. It’s a recipe you’ll come back to again and again—especially during zucchini season.
Print
Carrot Apple Zucchini Bread
Description
This Carrot Apple Zucchini Bread is moist, flavorful, and brimming with fresh produce in every bite. Sweet carrots, tender zucchini, and juicy apples come together in a warmly spiced batter, while pecans add a satisfying crunch. The fresh orange juice and hint of cloves and nutmeg make each slice bright and aromatic. Topped with a silky cream cheese glaze, it’s indulgent yet wholesome enough for breakfast, brunch, or an afternoon treat.
Ingredients
For the Bread:
1 cup unsalted butter, melted
2 cups granulated sugar
3 large eggs, room temperature
¼ cup fresh orange juice
1 tablespoon vanilla extract
3¼ cups all-purpose flour
½ teaspoon salt
2½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon 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, or similar)
½ cup chopped pecans
For the Cream Cheese Glaze/Frosting:
½ cup cream cheese, softened
¼ cup butter, softened
2–3 cups powdered sugar
1–3 tablespoons orange juice, as needed
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans, lining with parchment if desired.
Place shredded zucchini in a clean kitchen towel, gather the edges, and squeeze out as much moisture as possible. Set aside.
In a large bowl, whisk flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg. Set aside.
In another large bowl, whisk melted butter and sugar until smooth. Add eggs, orange juice, and vanilla, mixing until combined.
Fold the dry ingredients into the wet mixture until just combined. Add shredded carrots, zucchini, diced apples, and pecans, stirring gently.
Divide the batter between the prepared loaf pans and bake for 55–60 minutes, or until golden brown and springy to the touch.
Cool completely in the pans before frosting.
For the Glaze/Frosting:
Beat cream cheese and butter until smooth and creamy.
Gradually mix in 2 cups powdered sugar.
Add orange juice a little at a time until desired consistency is reached.
Spread or drizzle over cooled bread.
