Preheat your oven to 350°F (175°C). Grease and line two loaf pans with parchment paper for easy removal.

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.

In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg until well combined.

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.

Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overmixing to keep the bread tender.

Fold in the diced apple, shredded zucchini, pecans, and shredded carrots until evenly distributed.

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.

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.

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.

When the bread is completely cool, drizzle or spread the frosting liberally over the tops. Slice and serve.