Carrot Apple Zucchini (Print Version)
Soft loaf packed with apple, zucchini, carrot, toasty spices, and creamy glaze on top.
# Ingredients:
→ Batter
01 -
60 grams pecans, chopped
02 -
120 grams peeled apple, diced
03 -
120 grams zucchini, shredded, squeezed dry
04 -
200 grams carrots, shredded
05 -
1 pinch ground nutmeg
06 -
1 pinch ground cloves
07 -
1 teaspoon ground cinnamon
08 -
0.75 teaspoon baking soda
09 -
2.5 teaspoons baking powder
10 -
0.5 teaspoon fine salt
11 -
405 grams all-purpose flour
12 -
1 tablespoon vanilla extract
13 -
60 millilitres fresh orange juice
14 -
3 large eggs, room temp
15 -
400 grams granulated sugar
16 -
225 grams unsalted butter, melted
→ Cream Cheese Topping
17 -
115 grams cream cheese, at room temp
18 -
55 grams unsalted butter, soft
19 -
250-375 grams powdered sugar
20 -
15-45 millilitres orange juice, adjust for thickness
# Steps:
01 -
Cover the completely cooled loaves with a thick layer of glaze. Slice them up and dig in whenever you want.
02 -
Mix softened butter and cream cheese until super smooth. Keep adding powdered sugar and splash in a bit of orange juice at a time till it’s spreadable.
03 -
Leave your bread to chill in the pans until cold. Then pop them out and get ready for that glaze.
04 -
Pour the mix into the prepared tins and split it evenly. Toss 'em in the oven for about 55 to 60 minutes. The top should look golden and bounce back if you poke it lightly.
05 -
Drop the carrots, squeezed zucchini, apple bits, and pecans into the bowl. Gently fold till it looks all mixed. Pour in your dry mix with the wet and keep folding, but don’t go wild.
06 -
In another big bowl, stir together melted butter and sugar till they’re blended. Add eggs one at a time, then pour in orange juice and the vanilla. Whisk it up till smooth.
07 -
Grab your flour, salt, baking powder and soda, cinnamon, cloves, and nutmeg. Whisk these in a big bowl until there’s no lumps.
08 -
Pile your shredded zucchini onto a clean towel, wrap it tight, and squeeze out every bit of water you can.
09 -
Fire up the oven to 175°C to get it ready.
10 -
Rub the pans with some butter then flour them. Line with baking paper—leave a little hanging over for easy lifting. Set aside.
# Notes:
01 -
You can play around with how much carrot, zucchini, or apple you toss in. Just keep the total at about 3 cups or so.