Moist Carrot Apple Zucchini Bread

Finding ways to sneak extra vegetables into baked goods can feel like an uphill battle, especially when you’re trying to use up produce that’s sitting in your fridge. After all, nobody wants to waste those carrots that are getting soft or that zucchini that seemed like a good idea at the farmers market but has been sitting untouched for days.

Thankfully, this carrot apple zucchini bread solves that problem perfectly: it’s moist and flavorful, uses up three different types of produce in one go, and tastes so good that even picky eaters won’t realize they’re getting an extra serving of vegetables.

What Kind of Apples Should I Use?

You can use pretty much any apple you have on hand for this bread, and they’ll all work great. Granny Smith apples are a popular choice because they hold their shape well during baking and add a nice tart contrast to the sweet bread. Fuji apples are another good option since they’re naturally sweet and have a firm texture that won’t turn mushy. If you prefer a sweeter apple, Honeycrisp or Gala work well too. Just make sure to peel and dice them into small, even pieces so they distribute nicely throughout the batter and bake evenly.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Butter: You can replace the melted butter with an equal amount of vegetable oil or melted coconut oil. The bread will be slightly less rich but still moist and tasty.
• Orange juice: No fresh oranges? Use bottled orange juice or swap it for lemon juice, apple juice, or even milk. The citrus adds brightness, but the bread will still work without it.
• Carrots, zucchini, and apple: Feel free to mix up the ratios based on what you have. You could do all carrots, all zucchini, or add yellow squash. Just keep the total amount of shredded produce around 4 cups.
• Pecans: Walnuts, almonds, or even sunflower seeds work great here. You can also leave them out completely if you’re not a nut person.
• Spices: Don’t have cloves or nutmeg? Just use extra cinnamon or try pumpkin pie spice instead. The bread will still taste wonderful.
• Cream cheese frosting: Skip the frosting entirely for a simpler loaf, or make a basic glaze with powdered sugar and milk if you don’t have cream cheese on hand.

Watch Out for These Mistakes While Baking

The biggest mistake when making this veggie-packed bread is not properly draining the shredded zucchini, which can make your loaf dense and soggy – squeeze the shredded zucchini in a clean kitchen towel or paper towels to remove excess moisture before adding it to the batter.

Another common error is overmixing the batter once you add the flour, which develops too much gluten and results in a tough, chewy texture instead of the tender crumb you want.

Don’t forget to check for doneness with a toothpick inserted in the center – it should come out with just a few moist crumbs, not wet batter, and if the top is browning too quickly, tent it with foil during the last 15-20 minutes of baking.

For the best results, let the bread cool completely in the pan for about 10 minutes before turning it out, as this prevents it from falling apart when you remove it.

What to Serve With Carrot Apple Zucchini Bread?

This moist, spiced bread is perfect on its own, but I love serving it with a hot cup of coffee or tea for an afternoon snack. The cream cheese frosting makes it feel like dessert, so it’s great for brunch alongside some fresh fruit or a simple fruit salad. You can also slice it thick and serve it with a pat of butter for breakfast, or even toast leftover slices the next day for a quick morning treat. For special occasions, try pairing it with vanilla ice cream or a dollop of whipped cream to make it feel extra indulgent.

Storage Instructions

Store: This carrot apple zucchini bread stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. If you’ve added the cream cheese frosting, keep it in the fridge for up to a week – the frosting actually helps keep the bread extra moist!

Freeze: I love freezing slices of this bread for quick breakfasts or snacks! Wrap individual slices in plastic wrap, then pop them in a freezer bag for up to 3 months. You can freeze the whole loaf too, but I find slices are more convenient for grabbing one at a time.

Serve: Frozen slices thaw beautifully at room temperature in about 30 minutes, or you can microwave them for 20-30 seconds for a warm treat. If you froze it without frosting, this is the perfect time to add that creamy orange cream cheese topping once it’s thawed!

Preparation Time	20-30 minutes
Cooking Time	55-60 minutes
Total Time	75-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 30-40 g
• Fat: 150-160 g
• Carbohydrates: 500-550 g

Ingredients

For the loaves:

• 1 cup melted unsalted butter
• 2 cups white sugar
• 3 large eggs, at room temperature
• 1/4 cup freshly squeezed orange juice
• 1 tbsp pure vanilla extract
• 3 1/4 cups all-purpose flour
• 1/2 tsp table salt
• 2 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1 tsp ground cinnamon
• Pinch ground cloves
• Pinch ground nutmeg
• 2 cups grated carrots
• 1 cup wrung-out grated zucchini
• 1 cup peeled apple, finely chopped (such as granny smith or fuji)
• 1/2 cup chopped pecans

For the frosting:

• 1/2 cup softened cream cheese
• 1/4 cup softened butter
• 2 to 3 cups powdered sugar
• 1 to 3 tbsp orange juice, as needed

Step 1: Prepare Baking Pans and Zucchini

• 1 cup wrung-out grated zucchini

Preheat your oven to 350°F (175°C).

Grease and flour two 8×4-inch loaf pans, then line them with parchment paper for easy removal.

For a quick shortcut, you can use baking spray that contains flour.

Place the grated zucchini in a large kitchen towel, bring up the corners, and twist to squeeze out as much liquid as possible.

Set the drained zucchini aside.

Step 2: Mix Dry Ingredients

• 3 1/4 cups all-purpose flour
• 1/2 tsp table salt
• 2 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1 tsp ground cinnamon
• pinch ground cloves
• pinch ground nutmeg

In a large bowl, whisk together the all-purpose flour, table salt, baking powder, baking soda, ground cinnamon, ground cloves, and ground nutmeg.

This ensures the dry ingredients are well combined and the spices are evenly distributed.

Step 3: Combine Wet Ingredients

• 1 cup melted unsalted butter
• 2 cups white sugar
• 3 large eggs, at room temperature
• 1/4 cup freshly squeezed orange juice
• 1 tbsp pure vanilla extract

In a separate large bowl, whisk together the melted unsalted butter and the white sugar until well combined.

Then add the eggs, freshly squeezed orange juice, and pure vanilla extract.

Whisk until everything is fully incorporated and the mixture is smooth.

Step 4: Assemble the Batter

• dry ingredients from Step 2
• wet ingredients from Step 3
• 2 cups grated carrots
• 1 cup wrung-out grated zucchini (from Step 1)
• 1 cup peeled apple, finely chopped (such as Granny Smith or Fuji)
• 1/2 cup chopped pecans

Add the dry ingredients (from Step 2) into the wet mixture (from Step 3) and fold gently until partially combined.

Then fold in the grated carrots, wrung-out grated zucchini (from Step 1), finely chopped apple, and chopped pecans.

Mix just until no visible streaks of flour remain, being careful not to overmix.

I like to gently fold in the fruits and nuts at the end for the best texture distribution.

Step 5: Bake the Loaves

• batter from Step 4

Pour the prepared batter evenly into the two prepared loaf pans (from Step 1).

Smooth out the tops.

Bake in the preheated oven for 55–60 minutes, or until the loaves are golden brown and spring back when gently pressed with your fingers.

Remove from the oven and let the loaves cool completely in their pans before proceeding to the icing.

Step 6: Prepare Cream Cheese Frosting

• 1/2 cup softened cream cheese
• 1/4 cup softened butter
• 2 to 3 cups powdered sugar
• 1 to 3 tbsp orange juice, as needed

Once the loaves are completely cool, use a hand mixer to cream together the softened cream cheese and softened butter until smooth and fluffy.

Gradually add in 2 cups of powdered sugar, beating until the mixture is thick and smooth.

Drizzle in 1 to 3 tablespoons of orange juice, adding just enough to reach your desired frosting consistency.

If you like a little extra citrus zing, use more orange juice, but go slowly so the frosting doesn’t get too thin.

Step 7: Frost and Serve

Spread the cream cheese frosting (from Step 6) generously over the fully cooled loaves (from Step 5).

Slice and enjoy!

I find that waiting until the bread is fully cooled before frosting keeps the icing perfectly creamy and prevents it from melting.