Carrot Apple Zucchini Bread
From https://www.momontimeout.com/carrot-apple-zucchini-bread-recipe/ (Mike Aloise)
Servings Prep Time
2loaves 10minutes
Cook Time
55minutes
Servings Prep Time
2loaves 10minutes
Cook Time
55minutes
Ingredients
Bread
Cream Cheese Glaze/Frosting
Instructions
Bread
  1. Preheat the oven to 350 degrees.
  2. 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.)
  3. 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.
  4. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.
  5. In a separate large bowl, whisk together the butter and sugar.
  6. Add eggs, orange juice, and vanilla and whisk until combined.
  7. Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.
  8. Pour into prepared pans.
  9. Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.
  10. Let cool completely before icing.
Cream Cheese Glaze/Frosting
  1. Cream together cream cheese and butter with a hand mixer.
  2. Add in 2 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
  3. 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.