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Chef Taha Ayad's Recipe Carrot Apple Zucchini Bread with cream cheese orange glaze
Taha Ayad

Carrot Apple Zucchini Bread

A soft, warmly spiced Carrot Apple Zucchini Bread made with shredded carrots, squeezed zucchini, chopped apple, pecans, and a smooth cream cheese orange glaze.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 2 loaves
Course: Bread, Breakfast, Dessert, Snack
Cuisine: American
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 3 ¼ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 cup unsalted butter melted or very soft
  • 2 cups granulated sugar
  • 3 large eggs
  • ¼ cup orange juice
  • 2 teaspoons vanilla extract
  • 1 to 2 cups shredded carrots
  • 1 cup shredded zucchini squeezed dry
  • 1 apple peeled if desired and finely chopped
  • ¼ to ½ cup chopped pecans
  • 4 ounces cream cheese softened
  • ¼ cup unsalted butter softened
  • 2 cups powdered sugar
  • Orange juice as needed for glaze consistency

Method
 

  1. Preheat the oven to 350 degrees. Grease and flour two 8x4 inch loaf pans, then line them with parchment paper and set aside.
  2. Place the shredded zucchini in a large clean kitchen towel. Bring up the corners, twist tightly, and squeeze out as much liquid as possible. Set the zucchini aside.
  3. In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg until evenly combined.
  4. In a separate large bowl, whisk together the butter and granulated sugar. Add the eggs, orange juice, and vanilla, then whisk until combined.
  5. Fold the dry ingredients into the wet ingredients with a spatula. When a few streaks of flour remain, fold in the shredded carrots, squeezed zucchini, chopped apple, and pecans just until evenly distributed.
  6. Divide the batter between the prepared loaf pans and smooth the tops lightly.
  7. Bake for 55 to 60 minutes, or until the loaves are golden and spring back when gently pressed in the center. A toothpick should come out with moist crumbs, not wet batter.
  8. Let the loaves cool completely before adding the glaze.
  9. For the glaze, beat the cream cheese and butter together with a hand mixer until smooth. Add the powdered sugar and mix until thick.
  10. Drizzle in orange juice a little at a time until the glaze reaches your desired consistency. Spread or drizzle over the cooled bread, let it set briefly, then slice and serve.

Notes

  1. Squeeze the zucchini well before adding it to the batter so the center of the loaf does not bake up heavy.
  2. Do not overmix once the dry ingredients are added; fold gently just until the batter comes together.
  3. Let the bread cool completely before glazing so the cream cheese orange glaze stays smooth and does not melt into the loaf.
  4. For cleaner slices, let the glaze set for 15 to 20 minutes before cutting.
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