Ingredients

The following ingredients have 24 Servings
  • 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)
  • ½ cup cream cheese (softened)
  • ¼ cup butter (softened)
  • 2 - 3 cups powdered sugar
  • 1-3 tbsp orange juice as needed

Instruction

  • Preheat the oven to 350 degrees.
  • Grease and flour two 8x4 inch loaf pans. Line with parchment paper and set aside. (I use the baking spray with flour in it.)
  • 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.