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zucchini bread 912446293

Garden Harvest Zucchini Bread with Orange Cream Cheese Frosting

Moist, tender zucchini bread packed with carrot, apple, and pecans, topped with a bright orange cream cheese glaze. Perfect for snacking!
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 1
Course: Baking
Cuisine: American
Calories: 309
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter 2 sticks, softened
  • 2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1/4 cup fresh orange juice
  • 1 tablespoon vanilla extract
  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon fine salt
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 2 cups shredded carrots about 3 medium carrots
  • 1 cup shredded zucchini squeezed dry
  • 1 cup diced apple peeled, about 1 medium
  • 1/2 cup chopped pecans
Cream Cheese Glaze/Frosting
  • 1/2 cup cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 1/2 cups powdered sugar or up to 3 cups as needed
  • 2 tablespoons orange juice plus more as needed

Method
 

  1. Heat the oven to 350°F.
  2. Lightly grease and flour two 8x4-inch loaf pans, then line each with a strip of parchment paper; set aside.
  3. Place the shredded zucchini in a clean kitchen towel, gather the corners, twist, and squeeze out as much liquid as possible. Set aside.
  4. In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg.
  5. In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy.
  6. Add the eggs one at a time, then the orange juice and vanilla, mixing until well combined.
  7. Fold the dry ingredients into the wet mixture, along with the shredded carrots, zucchini, diced apple, and pecans, until just combined.
  8. Divide the batter evenly between the prepared loaf pans.
  9. Bake for 55 to 60 minutes, until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
  10. Let the loaves cool completely in the pans on a wire rack before glazing.
Cream Cheese Glaze/Frosting
  1. With a hand mixer, beat the cream cheese and butter together until smooth and creamy.
  2. Gradually add the powdered sugar, then drizzle in the orange juice, mixing until the glaze reaches your desired consistency.
  3. Spread or drizzle the glaze over the fully cooled loaves, slice, and serve.

Nutrition

Calories: 309kcalCarbohydrates: 45gProtein: 3.2gFat: 13.5gSaturated Fat: 7.1gCholesterol: 53mgSodium: 140mgFiber: 1.1gSugar: 31g

Notes

Grate the zucchini and carrots on the large holes of a box grater, and squeeze the zucchini very well so the loaf doesn't become soggy.
Swap the pecans for walnuts, almonds, or a mix if you like; if you have nut allergies, omit them or add chocolate chips.
Make ahead by wrapping the cooled, unglazed loaves tightly in plastic wrap and storing at room temperature for up to 2 days, or freeze for up to 3 months.
Always let the bread cool completely before applying the glaze, or the glaze will melt into the crumb.
Add a teaspoon of orange zest to the glaze for a brighter citrus kick.
Store glazed bread in the refrigerator because the cream cheese glaze is perishable.
Avoid overmixing the batter in step 7; stir just until the flour disappears to keep the quick bread tender.

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