| Prep Time | 10 minutes |
| Cook Time | 55 minutes |
| Servings |
loaves
|
Ingredients
Bread
- 1 cup Butter melted
- 2 cups Sugar
- 3 Eggs room temperature
- 1/4 cup Orange Juice
- 1 tbsp Vanilla Extract
- 3 1/4 cups Flour
- 1/2 tsp Salt
- 2 1/2 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1 tsp Cinnamon
- pinch Ground Cloves
- pinch Ground Nutmeg
- 2 cups Carrots shredded
- 1 cup Zucchini shredded
- 1 cup Apple peeled and diced (Granny Smith, Fuji, whatever you have on hand)
- 1/2 cup Pecans chopped
Cream Cheese Glaze/Frosting
- 1/2 cup Cream Cheese softened
- 1/4 cup Butter softened
- 2 - 3 cups Powdered Sugar
- 1-3 tbsp Orange Juice as needed
Ingredients
Bread
Cream Cheese Glaze/Frosting
|
Instructions
Bread
- Preheat the oven to 350 degrees.
- Grease and flour two 8x4 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!
Recipe Notes
The carrots and zucchini in this recipe are interchangeable. Feel free to use less or more of each. You just want three cups total.
Share this Recipe