Carrot Apple Zucchini Bread Recipe

“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…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!”

When I came across this recipe, I decided to expand my garden for some extra zucchini and carrots. Fresh garden produce is the only thing I think that could make this recipe any better really. This recipe gets a definite two thumbs up.

Serves: 24 servings


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 flour½ 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


Preheat the oven to 350 degrees.

Grease and flour two 8×4 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!


The carrots and zucchini in this recipe are interchangeable. Feel free to use less or more of each. You just want three cups total.
SmartPoints: 8