Recipes

Carrot Apple Zucchini Bread!

Carrot Apple Zucchini Bread for a late summer bread!

When I went to Mama’s last week, she and I made this Carrot Apple Zucchini Bread. She has three small loaf pans, and when we make bread in them, we eat one, she keeps one, and I take one home. Well, this time, she kept one and I brought two home! But . . . we did sneak a small piece of hers when it was done:)

I had saved this recipe on Pinterest from Mom on Time Out, and it looked so good. That’s why we chose to make this recipe!

Mama has always liked to make breads and muffins, so this was “right down her alley”. And with all the “healthy” ingredients–carrots, apple, and zucchini–who could turn it aside? This may quickly become a family favorite!

Making the Carrot Apple Zucchini Bread . . .

Because Mama has the 3 small loaf pans, we halved the original recipe.  We have found that a recipe for 1 loaf pan will make the right amount of batter for her 3 small loaf pans.

There were a few changes that we made:

  • The recipe called for the apples to be peeled. Mama said to keep the peeling on so the “red peeling will add color.” So I did:)
  • Because we halved the recipe, we used 1 whole egg + 1 egg white. The original recipe calls for 3 eggs.
  • We did not use the Frosting in the original recipe. Instead, we made a glaze with fresh squeezed orange juice.

When we bake something together, Mama usually chops the pecans and gets the dry ingredients ready.  I generally get the ingredients ready that will be mixed in the mixing bowl–eggs, sugar, etc. I also grated the carrot and zucchini, and chopped the apple.

Mama did, of course, “grease and flour” all three of the loaf pans. You know, I would have sprayed them with nonstick cooking spray, but Mama does it like she always has done: applying a layer of Crisco, then a spoonful of flour, and shaking it around. I can tell you . . . Mama’s loaves ALWAYS come out of the pans. They NEVER stick. There’s something to be said to “grease and flour” your pans.

The loaves of the Carrot Apple Zucchini Bread baked beautifully, the perfect golden brown! We just had to get them out of the pan, make the glaze, and eat! We made a glaze of powdered sugar, fresh squeezed orange juice with a little orange zest thrown in for color and tang. Yum!!!

We couldn’t wait until the bread was ready to eat! And, I can tell you, it was delicious and SO moist!!! And, you could see flecks of green from the zucchini and the orange of the carrots. And, maybe a few red flecks of the apple peel:)

Would you prefer a “frosting” on top of the Carrot Apple Zucchini Bread, or a “glaze”?



Carrot Apple Zucchini Bread Recipe

This Carrot Apple Zucchini Bread is SO moist and delicious! And full of fresh vegetables and fruit!

Course:

Breakfast

Cuisine:

American

Servings: 3 small loaves

Ingredients

Bread Ingredients:

  • 1/2
    cup (1 stick)
    butter, melted
  • 1
    cup
    sugar
  • 1
    egg + 1 egg white
  • 2
    tablespoons
    fresh squeezed orange juice
  • 1 1/2
    teaspoons
    vanilla extract
  • 1 1/2
    cups+ 2 Tablespoons
    all purpose flour
  • 1/4
    teaspoon
    salt
  • 1 1/4
    teaspoon
    baking powder
  • 1/2
    teaspoon
    baking soda
  • 1 1/2
    teaspoons
    cinnamon
  • pinch
    ground cloves
  • pinch
    ground nutmeg
  • 1
    cup
    shredded carrots
  • 1/2
    cup
    shredded zucchini
    (Leave the peeling on)
  • 1/2
    cup
    diced, unpeeled apples
  • 1/4
    cup
    chopped pecans

Glaze Ingredients:

  • 1
    cup
    powdered sugar
  • 1/2-1
    teaspoon
    orange zest
  • 1
    tablespoon
    fresh squeezed orange juice

Instructions

  1. Preheat oven to 350 degrees.

  2. Grease and flour 3 (3×5-inch) loaf pans.

  3. In a large bowl, mix together butter, sugar, egg, orange juice, and vanilla together. (I used a mixer on medium low speed.)

  4. In a separate bowl, combine flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg.

  5. Add dry ingredients to the butter/egg mixture. Gently mix just until combined. 

  6. Add the carrots, zucchini, apples, and pecans. Fold into the batter.

  7. Bake until golden brown, approximately 35 minutes or until a toothpick inserted near the center of the loaves comes out clean.

  8. Leave in pans about 5 minutes. Remove from pans and cool completely on wire racks.

  9. Make the glaze by mixing all the glaze ingredients in a bowl. Drizzle on the top of the loaves as thick as you want. You may have to add a little more, or less, orange juice to get the consistency you want. (Loaves need to be cooled completely before you add the glaze.)

  10. Store covered or in a zip-top bag. 

Recipe Notes

These loaves can be frozen as well for a couple of months. Mama freezes muffins and loaves all the time so she will have something for company to eat.

 

 

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AboutKara

I’m a writer, new mom and foodie. I love sharing what I know while making others feel beautiful. On this blog, I share my healthy lifestyle, simple meals, fitness tips and experiences.

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