Few baked goods capture the cozy spirit of home baking quite like a good Apple and Carrot Zucchini Bread. This moist, flavorful loaf is packed with fresh fruit and veggies, warm spices, and crunchy pecans, then topped with a luscious cream cheese frosting that takes it over the top.
It’s the kind of recipe that makes your kitchen smell incredible—like autumn and comfort wrapped into one. The apple brings natural sweetness, the zucchini keeps everything tender, and the carrots add both flavor and color. Combined with cinnamon, nutmeg, and cloves, every bite is a comforting blend of sweet and spice.
This bread works just as well for breakfast with a cup of coffee as it does for dessert after dinner. It’s also a wonderful way to use up extra zucchini from the garden, and because it makes two loaves, you can gift one to a friend or freeze it for later. The cream cheese frosting adds a bakery-level touch that makes this bread feel extra special.
Why You’ll Love This Apple and Carrot Zucchini Bread
- Perfectly moist – Zucchini, carrots, and apple ensure a tender crumb.
- Rich flavor – Cinnamon, nutmeg, and cloves bring warm spice.
- Crowd-pleaser – Makes two loaves, perfect for sharing.
- Versatile – Great for breakfast, snack, or dessert.
- Freezer-friendly – Keeps well for weeks if stored properly.
Ingredients (Makes 16 Servings)
For the Bread:
- 1/2 cup chopped pecans
- 1 cup diced apple chunks
- 1 cup shredded zucchini (excess liquid squeezed out)
- 2 cups shredded carrots
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 3 eggs, at room temperature
- 1/4 cup fresh orange juice
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
For the Cream Cheese Frosting:
- 1/2 cup softened cream cheese
- 1/4 cup unsalted butter, softened
- 1–3 tablespoons orange juice (to desired consistency)
- 2–3 cups confectioners sugar
Step-by-Step Instructions
1. Preheat and Prepare Pans:
Preheat your oven to 350°F (175°C). Grease and line two loaf pans with parchment paper for easy removal.
2. Prepare the Zucchini:
Shred the zucchini using a box grater. Place in a clean kitchen towel, gather the edges, and squeeze firmly to remove as much moisture as possible. This prevents the bread from becoming soggy.
3. Mix Dry Ingredients:
In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg until well combined.
4. Mix Wet Ingredients:
In a separate medium bowl, beat the melted butter with the granulated sugar until smooth. Add the orange juice, vanilla extract, and eggs, and mix until fully combined.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overmixing to keep the bread tender.
6. Add the Fruit, Veggies, and Nuts:
Fold in the diced apple, shredded zucchini, pecans, and shredded carrots until evenly distributed.
7. Bake:
Divide the batter evenly between the prepared loaf pans. Smooth the tops with a spatula. Bake for 55–60 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Cool:
Remove the loaves from the oven and let them cool in the pans for 10 minutes. Transfer to a wire rack to cool completely before frosting.
9. Make the Cream Cheese Frosting:
In a medium bowl, beat the softened cream cheese and butter together until smooth and fluffy. Add orange juice to thin slightly, then gradually mix in the confectioners sugar until you reach your desired consistency.
10. Frost the Bread:
When the bread is completely cool, drizzle or spread the frosting liberally over the tops. Slice and serve.
Tips & Variations
- Nut-free option – Omit pecans or swap for sunflower seeds.
- Extra spice – Increase cinnamon to 2 teaspoons for a stronger flavor.
- Glaze alternative – Skip the cream cheese frosting and drizzle with a simple orange glaze made from powdered sugar and juice.
- Add raisins or cranberries – Stir in 1/2 cup for extra sweetness.
- Freezing tip – Wrap unfrosted loaves tightly in plastic and foil, freeze up to 3 months. Frost after thawing.
- Make muffins – Bake in muffin tins for 20–25 minutes instead of loaves.
FAQ
Do I have to peel the apple?
No, but peeling gives a smoother texture. Leaving the skin on adds fiber and color.
Can I use oil instead of butter?
Yes—substitute an equal amount of vegetable or canola oil for a slightly lighter texture.
How do I know when it’s done baking?
A toothpick inserted in the center should come out clean, and the top should spring back when lightly pressed.
Can I use whole wheat flour?
Yes—replace up to half the flour with whole wheat, but expect a denser loaf.
Should the frosting be refrigerated?
Yes—because of the cream cheese, store frosted bread in the fridge and bring to room temperature before serving.
Final Thoughts
This Apple and Carrot Zucchini Bread is the ultimate hybrid of wholesome and indulgent. It’s packed with fresh produce for moisture and texture, warm spices for flavor, and a decadent cream cheese frosting that makes each slice feel like a treat. Whether you serve it at brunch, as an afternoon snack, or for dessert, it’s sure to be a hit.
Because it makes two loaves, it’s perfect for gifting, meal prep, or freezing for later. Keep one for yourself, share one with a neighbor, and enjoy the way baking connects people through simple, delicious food.
Apple and Carrot Zucchini Bread
Ingredients
For the Bread:
- 1/2 cup chopped pecans
- 1 cup diced apple chunks
- 1 cup shredded zucchini excess liquid squeezed out
- 2 cups shredded carrots
- 1 cup unsalted butter melted
- 2 cups granulated sugar
- 3 eggs at room temperature
- 1/4 cup fresh orange juice
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
For the Cream Cheese Frosting:
- 1/2 cup softened cream cheese
- 1/4 cup unsalted butter softened
- 1 –3 tablespoons orange juice to desired consistency
- 2 –3 cups confectioners sugar
Instructions
Preheat and Prepare Pans:
- Preheat your oven to 350°F (175°C). Grease and line two loaf pans with parchment paper for easy removal.
Prepare the Zucchini:
- Shred the zucchini using a box grater. Place in a clean kitchen towel, gather the edges, and squeeze firmly to remove as much moisture as possible. This prevents the bread from becoming soggy.
Mix Dry Ingredients:
- In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg until well combined.
Mix Wet Ingredients:
- In a separate medium bowl, beat the melted butter with the granulated sugar until smooth. Add the orange juice, vanilla extract, and eggs, and mix until fully combined.
Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overmixing to keep the bread tender.
Add the Fruit, Veggies, and Nuts:
- Fold in the diced apple, shredded zucchini, pecans, and shredded carrots until evenly distributed.
Bake:
- Divide the batter evenly between the prepared loaf pans. Smooth the tops with a spatula. Bake for 55–60 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Cool:
- Remove the loaves from the oven and let them cool in the pans for 10 minutes. Transfer to a wire rack to cool completely before frosting.
Make the Cream Cheese Frosting:
- In a medium bowl, beat the softened cream cheese and butter together until smooth and fluffy. Add orange juice to thin slightly, then gradually mix in the confectioners sugar until you reach your desired consistency.
Frost the Bread:
- When the bread is completely cool, drizzle or spread the frosting liberally over the tops. Slice and serve.
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