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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.
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Cook Time 1 hour

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.