Carrot Apple Zucchini Bread Recipe




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The frosting on this bread is really simple but spectacular at the same time. I have left it off many times because honestly, the bread doesn’t need it. That being said, it not only makes the bread look extra special, it adds a bit of sweetness that makes it extra appealing to everybody who tries it.

This Carrot Apple Zucchini Bread recipe is incredibly moist and flavorful! Vibrant colors from the carrot, apple, and zucchini makes this quick bread irresisitble! Sure to be a new favorite!

Ingredients
  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 3 eggs, room temperature
  • ¼ cup fresh orange juice
  • 1 tbsp vanilla extract
  • 3¼ cups all-purpose flour
  • ½ tsp salt
  • 2½ tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp cinnamon
  • pinch of ground cloves
  • pinch of ground nutmeg
  • 2 cups shredded carrots
  • 1 cup shredded zucchini
  • 1 cup diced, peeled apple (Granny Smith, Fuji, whatever you have on hand)
  • ½ cup pecans, chopped
  • Cream Cheese Glaze/Frosting
  • ½ cup cream cheese, softened
  • ¼ cup butter, softened
  • 2 - 3 cups powdered sugar
  • 1-3 tbsp orange juice as needed

Instructions
  1. Preheat the oven to 350 degrees.
  2. Grease and flour two 8x4 inch loaf pans. Line with parchment paper and set aside. (I use the baking spray with flour in it.)
  3. 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.
  4. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.
  5. In a separate large bowl, whisk together the butter and sugar.
  6. Add eggs, orange juice, and vanilla and whisk until combined.
  7. Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.
  8. Pour into prepared pans.
  9. Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.
  10. Let cool completely before icing.
  11. Cream Cheese Glaze/Frosting
  12. Cream together cream cheese and butter with a hand mixer.
  13. Add in 2 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
  14. Frost bread and enjoy!
Notes
The carrots and zucchini in this recipe are interchangeable. Feel free to use less or more of each. You just want three cups total.

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