Apple Carrot Zucchini Bread

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

• Preheat the oven to 350 degrees.
• Grease and flour two 8×4 inch loaf pans. Line with parchment paper and set aside.
• 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.
• In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.
• In a separate large bowl, whisk together the butter and sugar.
• Add eggs, orange juice, and vanilla and whisk until combined.
• Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.
• Pour into prepared pans.
• Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.
• Let cool completely before icing.

Cream Cheese Glaze/Frosting

• Cream together cream cheese and butter with a hand mixer.
• Add in 2 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
• Frost bread and enjoy!