Taste of the County: Carrot Apple Zucchini Bread


1 cup unsalted butter
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 tbsp cinnamon
pinch of ground cloves
pinch of ground nutmeg
2 cups shredded carrots
1 cup shredded zucchini
1 cup diced, peeled apple
1/2 cup pecans, chopped

Cream cheese glaze frosting:

1/2 cup of cream cheese, softened
1/4 cup butter, softened
2-3 cups powdered sugar
1-3 tbsp of orange juice (add more as needed)


Preheat over to 350 degrees

Grease and flour two 8 x 4 inch loaf pans. Line with parchment and set aside

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves and nutmeg. Set aside

In a separate large bowl, whisk together butter and sugar

Add eggs, orange juice and vanilla. Whisk together 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 on

Let cool before icing

Cream cheese glaze frosting directions:

Cream together cream cheese and butter with a hand mixer

Add in powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved