Sweet Carrot Apple Zucchini Bread

I used to think zucchini bread was just a way to trick kids into eating vegetables. My mom would make it every summer when our garden was overflowing with zucchini, and I’d pick around the green bits like they might poison me.

Now I make my own version with carrots and apples thrown in too. It turns out when you shred vegetables super fine and mix them with enough cinnamon and sugar, they actually make the bread incredibly moist. Who knew that three fruits and veggies could team up to create something that tastes more like dessert than health food?

What Kind of Apples Should I Use?

You have plenty of options when it comes to choosing apples for this bread, and honestly, most varieties will work just fine. 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 great option since they’re naturally sweet and have a good texture that won’t turn to mush. If you have Honeycrisp, Gala, or even Golden Delicious on hand, those will work too. The key is to peel and dice them into small, even pieces so they distribute well 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 orange juice? Try lemon juice, apple juice, or even milk. If using milk, you might want to add a bit of lemon zest for extra flavor.
• All-purpose flour: You can substitute up to half the flour with whole wheat flour for a heartier texture. Just know the bread will be a bit denser.
• Carrots and zucchini: Feel free to adjust the ratio – use 3 cups of carrots and skip the zucchini, or try 2 cups zucchini and 1 cup carrots. You could even throw in some shredded sweet potato.
• Apple: Any firm apple works great here. If you don’t have fresh apples, try ¾ cup of dried cranberries or raisins instead.
• Pecans: Walnuts, almonds, or even sunflower seeds make good substitutes. Or just leave them out if you prefer nut-free bread.
• Cream cheese frosting: You can make a simple glaze instead by mixing powdered sugar with orange juice, or just dust the top with powdered sugar for a lighter finish.

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 – always squeeze the 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 smoothest cream cheese frosting, make sure your cream cheese and butter are truly at room temperature before mixing, otherwise you’ll end up with lumpy frosting that’s hard to spread.

What to Serve With Carrot Apple Zucchini Bread?

This moist, spiced bread is perfect on its own with a cup of coffee or tea, but it also makes a great breakfast or snack when served with a smear of butter or cream cheese. The orange cream cheese frosting that comes with the recipe is honestly the best way to enjoy it – the citrus really brings out all those warm spices and sweet fruit flavors. For a cozy afternoon treat, try serving slices alongside some vanilla Greek yogurt and a drizzle of honey, or pair it with fresh berries for a nice contrast to the rich bread. It’s also wonderful toasted lightly and served with a glass of cold milk, especially if you’re enjoying it as an after-school snack.

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 4 days. The cream cheese frosting means you’ll want to keep the frosted bread in the fridge for up to a week – just let it come to room temperature before serving for the best flavor.

Freeze: You can freeze this bread for up to 3 months, either frosted or unfrosted. I like to wrap individual slices in plastic wrap and then put them in a freezer bag so I can grab just what I need. If you’re freezing the whole loaf, wrap it well and freeze the frosting separately in a container.

Thaw: Let frozen slices thaw at room temperature for about 30 minutes, or you can pop them in the microwave for 15-20 seconds if you’re in a hurry. For a whole loaf, let it thaw overnight in the fridge and then bring to room temperature before serving.

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: 3000-3500
• Protein: 30-40 g
• Fat: 150-180 g
• Carbohydrates: 450-500 g

Ingredients

For the bread batter:

• 1 cup unsalted butter, melted
• 2 cups white sugar
• 3 large eggs, at room temperature
• 1/4 cup 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 tsp ground cinnamon
• Pinch ground cloves
• Pinch ground nutmeg

For the fruit and nuts:

• 2 cups grated carrots
• 1 cup grated zucchini, drained
• 1 cup peeled and diced apple (any variety, such as granny smith or fuji)
• 1/2 cup chopped pecans

For the orange cream cheese icing:

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

Step 1: Prepare Pan and Oven

Preheat your oven to 350°F (175°C).

Grease and flour two 8×4 inch loaf pans and line them with parchment paper.

I like to use a baking spray with flour for extra ease when unmolding the bread later; it provides an even non-stick layer.

Step 2: Prep the Zucchini

• 1 cup grated zucchini, drained

Place the grated zucchini in a large kitchen towel or cheesecloth.

Bring up the corners, twist the towel, and squeeze firmly to extract as much liquid as possible from the zucchini.

Set the drained zucchini aside for later use.

Step 3: Mix Dry Ingredients

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

Mixing these first ensures even distribution of the leavening agents and spices throughout the batter.

Step 4: Mix Wet Ingredients

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

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

Add in the eggs, orange juice, and vanilla extract, and whisk again until you have a smooth, well-mixed base.

Step 5: Combine Ingredients and Add Mix-Ins

• mixed dry ingredients from Step 3
• mixed wet ingredients from Step 4
• 2 cups grated carrots
• 1 cup grated zucchini, drained (from Step 2)
• 1 cup peeled and diced apple (any variety, such as Granny Smith or Fuji)
• 1/2 cup chopped pecans

Fold the dry ingredients (from Step 3) into the wet mixture (from Step 4) until mostly combined.

Then add the grated carrots, drained zucchini (from Step 2), diced apple, and chopped pecans, folding gently to incorporate everything evenly.

Take care not to overmix; just stir until all the flour is incorporated and the fruit and nuts are distributed.

Step 6: Bake the Loaves

• batter with fruit and nuts from Step 5

Divide the finished batter evenly between the prepared loaf pans (from Step 1).

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

Let the loaves cool completely in their pans before removing them to ice.

Step 7: Prepare the Cream Cheese Icing

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

While the loaves cool, use a hand mixer to cream together the softened cream cheese and softened butter until smooth.

Gradually add 2 cups of powdered sugar and beat until well combined and fluffy.

Drizzle in 1 to 3 tablespoons of orange juice, adjusting to reach your desired spreading consistency.

I suggest starting with 1 tablespoon and adding more as needed for a silky finish.

Step 8: Frost and Serve

Once the bread is completely cool, spread the cream cheese icing (from Step 7) evenly over the tops of the loaves.

Slice, serve, and enjoy!

For extra flair, you can top with a few more chopped pecans or a sprinkle of cinnamon.