Paula’s Carrot Apple Zucchini Bread

July 9, 2018  

Makes 2 Breads

3 eggs, room temperature
1 cup butter, melted
2 cups shredded carrots
1 cup shredded zucchini
1 cup diced, peeled any kind of apple
¼ cups all-purpose flour
2 cups granulated sugar
½ teaspoon salt
½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon cinnamon
pinch of ground cloves
pinch of ground nutmeg
1 tablespoon vanilla extract
½ cup walnuts pieces or chopped pecan

  1. Preheat the oven to 350°.
  2. Grease and flour two 8×4 inch loaf pans. (Or you can also 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 the liquid from the zucchini, or as much as you can. Set aside. Grate carrots and set aside. Peel and dice apples and 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 and vanilla and whisk until combined.
  7. Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and walnuts/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

½ cup cream cheese, softened
¼ cup butter, softened
2 – 3 cups powdered sugar
1 – 3 tablespoons orange juice as needed

  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!

Notes: The carrots and zucchini in the recipe are interchangeable. Feel free to use less or more of each. You just want three cups total.