Apple and Carrot Zucchini Bread
Instructions
1. Prep the Oven and Pans:
Preheat your oven to 350°F (175°C). Grease two 9×5-inch loaf pans and line them with parchment paper, leaving an overhang on the long sides for easy removal.
3. Combine Dry Ingredients:
In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg until well combined.
4. Mix Wet Ingredients:
In a separate large bowl, whisk the melted butter and granulated sugar together. Add the eggs one at a time, whisking well after each addition. Whisk in the orange juice and vanilla extract until the mixture is smooth.
5. Combine the Batters:
Add the dry flour mixture to the wet ingredients. Use a spatula to fold gently, mixing just until the last streaks of flour disappear. Be careful not to overmix.
6. Fold in Fruits, Veggies, and Nuts:
Gently fold the shredded zucchini, shredded carrots, diced apple, and chopped pecans into the batter until they are evenly distributed.
7. Bake the Loaves:
Divide the batter evenly between the two prepared loaf pans. Smooth the tops with your spatula. Bake for 55-60 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool Completely:
Let the loaves cool in their pans for 15 minutes. Then, use the parchment paper to lift them out and transfer them to a wire rack to cool completely before frosting.
9. Make the Frosting:
While the loaves cool, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and fluffy. Gradually beat in 2 cups of confectioners’ sugar. Add orange juice, one tablespoon at a time, until it reaches your desired drizzling consistency. For a thicker frosting, add more confectioners’ sugar.
10. Frost and Serve:
Once the loaves are completely cool, drizzle or spread the frosting liberally over the tops. Slice and serve.
