Carrot Apple Zucchini Bread
Description
This isn't just zucchini bread, it has shredded carrots and zucchini, diced apples and pecans along with orange juice and spices. But that's not all. It is glazed with a yummy cream cheese and powdered sugar that takes it over the top.
Ingredients
1 c. unsalted butter, melted
2 c. granulated sugar
3 eggs, room temperature
¼ c. freshly squeezed orange juice
1 T. vanilla extract
3¼ c. all-purpose flour
½ t. salt
2½ t. baking powder
¾ t. baking soda
1 T. cinnamon
pinch of ground cloves
pinch of ground nutmeg
2 c. shredded carrots
1 c. shredded zucchini
1 c. diced, peeled apple (Granny Smith, Fuji, or favorite)
½ c. pecans, chopped
Cream Cheese Glaze/Frosting:
½ c. cream cheese, softened
¼ c. butter, softened
2-3 c. powdered sugar
1-3 T. freshly squeezed orange juice, as needed
Directions
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Preheat oven to 350 degrees. Grease and flour two 8 x 4 inch loaf pans; line with parchment paper; set aside. (You could use the baking spray with flour in it.)
Place shredded zucchini in a large kitchen towel, bring up the 4 corners and twist. Squeeze the towel to extract all liquid from zucchini, or as much as possible; set aside.
In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves and nutmeg; set aside.
In a separate large bowl, whisk together butter and sugar; add eggs, orange juice and vanilla; whisk until combined.
Fold dry ingredients into wet ingredients, with the shredded carrots, shredded zucchini, apples and pecans. Pour into prepared pans.
Bake until golden brown, 55-60 minutes, or until loaves spring back when gently pressed with fingers.
Let cool completely before icing.
Cream Cheese Glaze/Frosting:
With a hand mixer, cream together cream cheese and butter. Add in 2 c. powdered sugar; continue mixing. Drizzle in orange juice until desired consistency is achieved.
Frost bread.
Serve.
24 servings.
*The carrots and zucchini in this recipe are interchangeable, so feel free to use less or more of each. You just need three cups total.