CARROT APPLE ZUCCHINI BREAD

Carrot Apple Zucchini Bread image

Provided by Bonnie G 2

Time 1h5m

Yield 2 Loaves, 24 serving(s)

Number Of Ingredients 21

1 cup unsalted butter, melted
2 cups granulated sugar
3 eggs, room temperature
1/4 cup fresh orange juice
1 tablespoon vanilla extract
3 1/4 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
2 cups shredded carrots
1 cup shredded zucchini
1 cup diced peeled apple (Granny Smith, Fuji, whatever you have on hand)
1/2 cup pecans, chopped
1/2 cup cream cheese, softened
1/4 cup butter, softened
2 -3 cups powdered sugar
1 -3 tablespoon orange juice, as needed
1 tablespoon water

Steps:

Bread:.
Preheat the oven to 350 degrees.
Grease and flour two 8x4 inch loaf pans. Line with parchment paper and set aside. (I use the baking spray with flour in it.).
Place zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the zucchini, or as much as you can. Set aside.
In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.
In a separate large bowl, whisk together the butter and sugar.
Add eggs, orange juice, and vanilla and whisk until combined.
Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.
Pour into prepared pans.
Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.
Let cool completely before icing.
Cream Cheese Glaze/Frosting:.
Cream together cream cheese and butter with a hand mixer.
Add in 2 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
Frost bread and enjoy.