Carrot Zucchini Apple Bread - Mom On Timeout

This Carrot Zucchini Apple Bread recipe is incredibly moist and flavorful! Vibrant colors from the carrot, zucchini, and apples makes this bread irresisitble! Sure to be a new favorite!

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Well it’s definitely zucchini season again! Zucchini plants just LOVE the heat and with our fabulous triple-digit heat wave that we just went through my zucchini plants are in HEAVEN! Zucchini is such an amazing vegetable because it can used in both sweet and savory dishes. Zucchini can be grilled, roasted, and even fried! My mom used to make fried zucchini and OMG. That stuff is dangerous! We used to dip those babies in ranch…wowza! It was so good!

Now y’all know I love to bake with zucchini too right? Brownies, cake, cookies, quiche (my all-time FAVE!) – you name it – I’ll bake it! When I’m making something for my family that starts with all of this…

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…I have to admit, it feels pretty darn good. Better than that, the boys will chow down on this bread like there’s no tomorrow. Sometimes I add the frosting, sometimes I don’t. The bread is sweet enough on it’s own – for sure! – but a little frosting sure goes a long way in selling this bread as “cake” to the boys 🙂

I just love seeing all the bright, beautiful colors in this bread and the yummy chunks of apple – SO GOOD!

What’s your favorite way to enjoy zucchini?

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Carrot Zucchini Apple Bread

This Carrot Zucchini Apple Bread recipe is incredibly moist and flavorful! Vibrant colors from the carrot, zucchini, and apples makes this bread irresisitble! Sure to be a new favorite!

Course Side Cuisine American Keyword carrot zucchini apple bread Prep Time 15 minutes minutes Cook Time 1 hour hour Total Time 1 hour hour 15 minutes minutes Servings 32 servings Calories 270kcal Author Trish - Mom On Timeout

Ingredients

• 1 cup unsalted butter melted
• 2 cups granulated sugar
• 3 eggs room temperature
• 1/4 cup fresh orange juice
• 1 tbsp vanilla extract
• 3 1/4 cups all-purpose flour
• 1/2 tsp salt
• 2 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1 tbsp cinnamon
• pinch ground cloves
• pinch ground nutmeg
• 2 cups shredded carrots
• 1 cup shredded zucchini unpeeled
• 1 cup apple peeled/diced
• 1/2 cup pecans chopped (optional)

Frosting

• 1/2 cup cream cheese softened (I use light)
• 1/4 cup unsalted butter softened
• 2 - 3 cups powdered sugar
• 1-3 tbsp orange juice as needed

Instructions

• Preheat oven to 350 degrees.

• Grease and flour two 8x4 inch loaf pans.

• Blend butter, sugar, egg, orange juice, and vanilla together.

• Combine flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together.

• Fold dry ingredients into wet along with carrots, zucchini, apples, and pecans.

• Pour into prepared pans.

• Bake until golden brown, approximately 1 hour, or until loaves spring back when gently pressed with fingers.

• Let cool before icing.

Nutrition

Calories: 270kcal | Carbohydrates: 44g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 91mg | Potassium: 125mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1649IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg

Zucchini recipes from friends:

Zucchini and Squash Gallete from Crazy for Crust

Fried Zucchini from Chocolate, Chocolate and More

Zucchini Lasagna from Crumbs and Chaos

More zucchini goodness!

Chocolate Zucchini Cake

Zucchini and Green Chile Quiche

Zucchini Carrot Oatmeal Cookies

Zucchini Brownies

For all breakfast recipes, go HERE.
For all dessert recipes, go HERE.
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