Carrot Zucchini Apple Bread
Try this Carrot Zucchini Apple Bread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 tsp salt
- 2 cups shredded carrots
- 1/2 cup pecans chopped (optional)
- 3/4 tsp baking soda
- 1/4 cup unsalted butter softened
- 2 1/2 tsp baking powder
- 1/4 cup fresh orange juice
- pinch of ground nutmeg
- 1 cup unsalted butter melted
- 3 eggs, room temperature
- pinch of ground cloves
- 2 cups granulatd sugar
- 1 tbls vanilla extract
- 3 1/4 all-purpose flour
- 1 tbls cinnmamon
- 1 cup shredded zucchini (unpeeled)
- 1 cup diced peeled apple
- 1/2 cup cream cheese softened (i use light)
- 2 - 3 cups powdered sugar
- 1-3 tbls orange juice as needed
- Carbohydrate 45.5739699870326 g
- Cholesterol 1112.40416727414 mg
- Fat 449.751311891379 g
- Fiber 11.4421667703321 g
- Protein 24.6898083276626 g
- Saturated Fat 260.291480139978 g
- Serving Size 1 1 recipe (1070g)
- Sodium 1750.63633323985 mg
- Sugar 34.1318032167005 g
- Trans Fat 33.5762383516011 g
- Calories 4212 calories
Preheat oven to 350 degrees.Grease and flour two 8x4 inch loaf pans.Blend butter, sugar, egg, orange juice, and vanilla together.Combine flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together.Fold dry ingredients into wet along with carrots, zucchini, apples, and pecans.Pour into prepared pans.Bake until golden brown, approximately 1 hour, or until loaves spring back when gently pressed with fingers.Let cool before icing.Cream together cream cheese and butter. Add in powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.Frost bread and enjoy!
