Description
Wholesome carrot apple zucchini bread blends garden-fresh ingredients into a moist, hearty delight. Sweet and spiced notes dance through each slice, promising comfort and nourishment for anyone craving a slice of homemade goodness.
Ingredients
Scale
Main Ingredients:
- 2 cups grated carrots
- 1 cup grated zucchini, squeezed dry
- 1 cup peeled and diced apple
- 3 eggs at room temperature
- 3.75 cups plain flour
- 2 cups white sugar
Wet Ingredients and Flavor Enhancers:
- 1 cup (227 grams) melted unsalted butter
- 0.25 cup fresh orange juice
- 1 tablespoon vanilla
- 0.5 cup soft cream cheese
- 0.25 cup soft butter for glaze
Spices, Leavening Agents, and Optional Mix-ins:
- 0.5 teaspoon salt
- 2.5 teaspoons baking powder
- 0.75 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 0.5 cup chopped pecans
- 2–3 cups powdered sugar
- 1–3 tablespoons orange juice for glaze
Instructions
- Preheat the oven to 350°F and prepare two 8×4 inch loaf pans by greasing, flouring, and lining with parchment paper.
- Thoroughly squeeze excess moisture from grated zucchini using a clean kitchen towel, ensuring the vegetable is completely dry.
- In a medium mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg until well combined.
- In a separate large bowl, blend melted butter with sugar, then incorporate eggs, orange juice, and vanilla extract until smooth.
- Gently fold the dry ingredient mixture into the wet ingredients, creating a uniform batter.
- Carefully incorporate grated carrots, dried zucchini, chopped apples, and pecans into the batter, distributing evenly.
- Transfer the batter equally between the prepared loaf pans, smoothing the tops with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean and the surface turns golden brown.
- Remove from oven and allow breads to cool completely in the pans for about 15 minutes.
- Prepare the glaze by beating cream cheese with butter until creamy, then gradually mix in powdered sugar.
- Thin the glaze with orange juice until it reaches a drizzling consistency.
- Once breads are fully cooled, spread or drizzle the glaze over the top of each loaf.
Notes
- Drain zucchini thoroughly to prevent soggy bread, ensuring a light and fluffy texture by squeezing out maximum moisture with a clean kitchen towel.
- Swap out nuts for seeds like sunflower or pumpkin to make the bread nut-allergy friendly and maintain a similar crunchy element.
- Use coconut sugar or honey as alternative sweeteners for a lower glycemic index and more complex flavor profile that complements the fruits and vegetables.
- Freeze individual slices wrapped in plastic wrap for quick grab-and-go breakfast or snack options that stay fresh for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg