ZUCCHINI CARROT APPLE BREAD

ZUCCHINI CARROT APPLE BREAD image

Yield 12 servings

Number Of Ingredients 19

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2 C sugar
1 C unsalted butter, melted or canola oil
3 eggs
1/4 C orange juice
2 1/2 tsp vanilla extract
3 1/4 C all purpose flour
3/4 tsp baking soda
2 1/2 tsp cinnamon
Pinch of cloves
2 C shredded carrots
1 C shredded zucchini (unpeeled)
1/2 C plumped yellow raisins
1 C finely diced peeled apples
1/2 C walnuts chopped
Frosting:
1/2 C cream cheese, softened
1/4 C unsalted butter softened
2-3 C confectioners' sugar
Orange juice

Steps:

Preheat oven to 350. Grease two 8 x 4" loaf pans, or one bundt pan, or 18-24 muffin pan. Place pans on parchment paper-lined baking sheet. In a mixer bowl, blend sugar, butter or oil, eggs, orange juice and vanilla. In Medium bowl stir together flour, salt, baking power, baking soda, cinnamon and clvoes. Fold the dry ingredients into the wet batter along with the shredded carrots, zucchini, apples and walnuts. Spoon into prepared pan(s). Bake until done, about 1 hour, or until loaves spring back when gently touched with fingertips. Cool to room temperature before icing. Frosting: Place cream cheese, butter and most of confectioners sugar in food processor or mixer bowl. Blend, adding more sugar and drizzling in a bit of orange juice to make a soft, fluffy topping. Frost top of cake, garnish with shredded carrots and a dusting of cinnamon.