Introduction

Oh, hello there, friend! Come on in and pull up a chair. You know, there are some smells that just instantly transport you back to cozy kitchens, maybe Grandma’s house, or a crisp autumn afternoon. For me, it’s the smell of spices mingling with baking fruit and veggies. And this Carrot Apple Zucchini Bread? It’s like a warm hug in loaf form, seriously.

If you’re looking for a recipe that uses up some garden bounty (or just those lingering apples in the fruit bowl!) and delivers maximum flavor with minimal fuss, you’ve found it. This bread is incredibly moist, perfectly spiced, and the simple cream cheese glaze? It’s the sweet, tangy crown jewel that makes every bite absolutely divine. Trust me, this one’s going to become a favorite in your house.

Why You’ll Love This Recipe

Fast: From mixing bowl to oven in just a few minutes – it’s a quick bread dream!
Easy: No fancy techniques here! Just simple steps that anyone can follow. Perfect for beginners!
Giftable: Wrap up a loaf (or even mini loaves!) and share the cozy goodness with friends and neighbors. They’ll adore you!
Crowd-Pleasing: Kids love it, adults love it. The combination of sweet flavors and soft texture is universally appealing.

Ingredients

Gather ’round, let’s talk about the good stuff that makes this bread so special. Most of these are pantry staples, but their combination is pure magic!

For the Bread:
1 cup unsalted butter, melted: This gives our bread incredible moisture and richness. Melting it makes mixing super easy.
2 cups granulated sugar: Just the right amount of sweetness to balance all those veggies and spices.
3 eggs, room temperature: Room temperature eggs mix better and help give your bread a lovely texture. If you forget, just pop them in a bowl of warm water for a few minutes!
¼ cup fresh orange juice: A little citrus brightens everything up and pairs beautifully with the spices and veggies.
1 tbsp vanilla extract: Because, well, vanilla makes everything better! Use good quality stuff if you can.
3¼ cups all-purpose flour: Our sturdy base for this delicious loaf.
½ tsp salt: A little bit of salt helps balance the sweetness and brings out all the other flavors.
2½ tsp baking powder: One of our leavening agents, helping the bread rise beautifully.
¾ tsp baking soda: The other leavening agent, reacting with the wet ingredients to create that perfect tender crumb.
1 tsp cinnamon: Essential spice for that warm, cozy flavor.
pinch of ground cloves: Adds a deeper, slightly pungent note that complements the other spices.
pinch of ground nutmeg: A classic pairing with cinnamon and fruits/veg in baking. Freshly grated is amazing if you have it!
2 cups shredded carrots: Adds sweetness, moisture, and lovely little orange flecks.
1 cup shredded zucchini: Our secret weapon for ultra-moist bread! Don’t worry, you won’t taste it, but it adds fantastic moisture.
1 cup diced peeled apple (Granny Smith, Fuji, whatever you have on hand): Adds little pockets of tender sweetness and tang. Any firm-sweet apple works!
½ cup chopped pecans: Adds a lovely crunch and nutty flavor. Walnuts work too!
For the Cream Cheese Glaze/Frosting:
½ cup cream cheese, softened: The star of the show! Make sure it’s soft so it whips up smoothly.
¼ cup butter, softened: Adds richness and helps create that perfect glaze consistency.
2 – 3 cups powdered sugar: For sweetness and structure. Start with 2 cups and add more until you get your desired thickness.
1-3 tbsp orange juice, as needed: Thins the glaze to pouring consistency and adds a bright citrus note that ties into the bread. You could also use milk or water, but orange juice is chef’s kiss here.

How to Make It

Okay, apron on? Let’s bake! This comes together really quickly.

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two standard loaf pans. I usually use a little baking spray with flour already in it – super easy!
In a large bowl, whisk together the melted butter and granulated sugar until combined.
Add the room temperature eggs, one at a time, beating well after each addition. Stir in the orange juice and vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg. This helps distribute the leavening and spices evenly.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until just combined. Be careful not to overmix! A few streaks of flour are okay.
Gently fold in the shredded carrots, shredded zucchini, diced apple, and chopped pecans. I like to use a spatula for this to keep everything from getting smooshed.
Pour the batter into your prepared pan(s) and spread evenly.
Bake for 55-65 minutes for a 9×13 pan, or 45-55 minutes for loaf pans. You’ll know it’s done when a toothpick inserted into the center comes out clean (or with just a few moist crumbs).
Let the bread cool in the pan for about 15-20 minutes before carefully inverting it onto a wire rack to cool completely. It needs to be totally cool before you glaze it!
While the bread cools, make the glaze! In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating until smooth.
Add the orange juice, starting with 1 tablespoon, and beat until you reach your desired consistency. If you want a thicker frosting, add less juice or more sugar. If you want a thinner glaze, add a little more juice.
Once the bread is completely cool, drizzle or spread the glaze over the top. Slice and enjoy!

Substitutions & Additions

This recipe is wonderfully flexible! Feel free to make it your own:

Nuts: No pecans? Swap in walnuts or leave them out entirely if you have allergies or just prefer it nut-free.
Fruit/Veggie Swaps: While the trio is classic, you could try adding shredded sweet potato, diced pear instead of apple, or even a handful of raisins or dried cranberries with the nuts.
Spice It Up: Love ginger? Add ¼ tsp of ground ginger to the spice mix. Want more cinnamon? Go for 1½ tsp!
Chocolate Chips: Because sometimes you just need chocolate. Fold in a cup of semi-sweet or dark chocolate chips with the nuts and other add-ins.
Different Glaze: Not a fan of cream cheese? A simple powdered sugar glaze (powdered sugar and a little milk or juice) is also delicious. Or skip the glaze entirely!

Tips for Success

A few little pointers to help you get the best bread ever:

Room Temp Ingredients: This really does make a difference, especially for the eggs and cream cheese/butter in the glaze. They emulsify better and create a smoother batter/frosting.
Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing develops the gluten too much, resulting in tough bread. We want tender!
Shredding Zucchini: After shredding the zucchini, you can give it a gentle squeeze in a paper towel or clean kitchen towel to remove excess moisture. This isn’t strictly necessary as the recipe is designed to handle the moisture, but if your zucchini seems extra watery, it won’t hurt.
Cool Completely Before Glazing: I know it’s tempting, but glazing warm bread means the glaze will melt right off. Patience, grasshopper!
Check for Doneness: Quick breads can sometimes look done on the outside but be undercooked in the middle, especially a moist one like this. Always use the toothpick test! If the top is browning too fast, you can loosely tent it with foil.

How to Store It

Once it’s baked (and glazed!), this bread is pretty sturdy.

Room Temperature: Store the glazed bread in an airtight container at room temperature for 1-2 days.
Refrigerator: Because of the cream cheese glaze, it’s best to store the bread in the refrigerator after a couple of days. It will last for about 4-5 days in an airtight container in the fridge.
Freezer: This bread freezes beautifully! For best results, freeze it before adding the glaze. Let the bread cool completely, wrap it tightly in plastic wrap, then wrap again in foil or place in a freezer bag. It will keep for up to 3 months. Thaw at room temperature and add the glaze just before serving. You can also freeze individual slices.

FAQs

Got questions? I’ve got (quick) answers!

Can I use less sugar? Yes, you can slightly reduce the sugar (maybe by ¼ cup), but keep in mind it affects moisture and texture slightly.
Is shredding the zucchini necessary? It seems weird! Absolutely necessary for that incredible moisture! Don’t worry, the flavor is super mild and blends right in. It’s a secret weapon!
Can I bake this as muffins? You bet! Pour the batter into lined muffin cups, filling them about two-thirds full. Bake at 375°F (190°C) for 20-25 minutes, or until a toothpick comes out clean.
My glaze is too thick/thin! Help! No problem! If it’s too thick, beat in a tiny bit more orange juice (or milk/water) ½ teaspoon at a time. If it’s too thin, whisk in a tablespoon or two more powdered sugar.

There you have it! A super simple, incredibly delicious bread that’s perfect for breakfast, a snack, or dessert. Whip up a batch and watch it disappear!

Ultra Moist Carrot Apple Zucchini Bread with Cream Cheese Glaze

A delightfully moist and perfectly spiced quick bread featuring carrots, apple, and zucchini, crowned with a simple and tangy cream cheese glaze. This recipe is fast, easy, and great for using up fresh produce or for sharing.

Print Recipe Pin Recipe

Cook Time 1

Equipment

Baking pan 9x13 inch or two standard loaf pans; grease and flour
Large bowl
Medium bowl Separate
Whisk
Spatula
Mixer Can use spatula for dry/wet mix
Wire rack
Paper towel Optional, for squeezing zucchini moisture
Kitchen towel Optional, for squeezing zucchini moisture

Ingredients

For the Bread

1 cup unsalted butter melted
2 cups granulated sugar
3 eggs room temperature
0.25 cup fresh orange juice
1 tbsp vanilla extract
3.25 cups all-purpose flour
0.5 tsp salt
2.5 tsp baking powder
0.75 tsp baking soda
1 tsp cinnamon
ground cloves pinch
ground nutmeg pinch
2 cups shredded carrots
1 cup shredded zucchini
1 cup diced peeled apple Granny Smith, Fuji, or similar firm-sweet apple
0.5 cup chopped pecans Walnuts can be substituted

For the Cream Cheese Glaze/Frosting

0.5 cup cream cheese softened
0.25 cup butter softened
cups powdered sugar 2 - 3 cups
tbsp orange juice 1-3 tbsp, as needed for consistency. Can use milk or water.

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two standard loaf pans.
In a large bowl, whisk together the melted butter and granulated sugar until combined.
Add the room temperature eggs, one at a time, beating well after each addition. Stir in the orange juice and vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg. This helps distribute the leavening and spices evenly.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until just combined. Be careful not to overmix! A few streaks of flour are okay.
Gently fold in the shredded carrots, shredded zucchini, diced apple, and chopped pecans. Use a spatula for this to keep everything from getting smooshed.
Pour the batter into your prepared pan(s) and spread evenly.
Bake for 55-65 minutes for a 9x13 pan, or 45-55 minutes for loaf pans. You'll know it's done when a toothpick inserted into the center comes out clean (or with just a few moist crumbs).
Let the bread cool in the pan for about 15-20 minutes before carefully inverting it onto a wire rack to cool completely. It needs to be totally cool before you glaze it!
While the bread cools, make the glaze! In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating until smooth.
Add the orange juice, starting with 1 tablespoon, and beat until you reach your desired consistency. If you want a thicker frosting, add less juice or more sugar. If you want a thinner glaze, add a little more juice.
Once the bread is completely cool, drizzle or spread the glaze over the top. Slice and enjoy!

Notes

Tips for Success:
- Ensure eggs, cream cheese, and butter are at room temperature for best results.
- Do not overmix the batter after adding dry ingredients.
- Zucchini can be gently squeezed to remove excess moisture if needed.
- Bread must be completely cool before applying glaze.
- Use the toothpick test to check for doneness; tent with foil if the top browns too quickly.
Storage:
- Store glazed bread in an airtight container at room temperature for 1-2 days.
- Refrigerate after 1-2 days for up to 4-5 days due to the cream cheese glaze.
- Bread can be frozen (unglazed, wrapped tightly) for up to 3 months; thaw at room temperature and glaze before serving.