Ingredients:
1 cup unsalted butter melted
2 cups granulated sugar
3 eggs room temperature
1/4 cup fresh orange juice
1 tbsp vanilla extract
3 1/4 cups all purpose flour
1/2 tsp salt
2 1/2 tsp baking powder
3/4 tsp baking soda
1 tsp cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
2 cups shredded carrots
1 cup shredded zucchini
1 cup diced peeled apple
1/2 cup pecans chopped
1/2 cup cream cheese softened
1/4 cup butter softened
2 to 3 cups powdered sugar
1 to 3 tbsp orange juice as needed
Directions:
Preheat the oven to 350°F.
Grease and flour two 8×4 inch loaf pans. Line the pans with parchment paper and set them aside.
Place the shredded zucchini in the center of a large clean kitchen towel. Bring the four corners of the towel together and twist tightly.
Squeeze the towel firmly to remove as much excess liquid from the zucchini as possible. Set the drained zucchini aside.
Place the all purpose flour, salt, baking powder, baking soda, cinnamon, ground cloves, and ground nutmeg in a large bowl.
Whisk the dry ingredients together thoroughly until evenly combined and set the bowl aside.
In a separate large bowl, whisk together the melted unsalted butter and granulated sugar until well combined.
Add the eggs, fresh orange juice, and vanilla extract to the butter and sugar mixture. Whisk until smooth and completely combined.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Add the shredded carrots, drained shredded zucchini, diced peeled apple, and chopped pecans.
Gently fold everything together until the carrots, zucchini, apple, and pecans are evenly distributed throughout the batter. Avoid overmixing.
Divide the batter evenly between the two prepared loaf pans and smooth the tops.
Place the loaf pans in the preheated oven and bake for 55 to 60 minutes, or until the loaves are golden brown and spring back when gently pressed with your fingers.
Check that the bread is fully baked by inserting a toothpick into the center. It should come out clean or with only a few moist crumbs attached.
Remove the loaves from the oven and allow them to cool in the pans briefly before transferring them to a cooling rack.
Allow the bread to cool completely before adding the cream cheese frosting.
Place the softened cream cheese and softened butter in a mixing bowl.
Beat the cream cheese and butter together with a hand mixer until smooth and creamy.
Add 2 cups of powdered sugar and continue mixing until thoroughly combined.
Gradually drizzle in 1 to 3 tablespoons of orange juice while mixing until the frosting reaches the desired consistency.
Add additional powdered sugar if a thicker frosting is desired.
Spread the cream cheese frosting evenly over the completely cooled loaves.
Slice the Carrot Apple Zucchini Bread and serve.
