ZUCCHINI CARROT APPLE BREAD
(makes 2 loafs)
Ingredients:
*1 cup butter, melted
*2 cups granulated sugar
*3 large eggs
*juice squeezed from one orange (about 1/3 cup)
*2 teaspoons pure vanilla extract
*3 1/2 cups all-purpose flour
*2 1/2 teaspoons baking powder
*1/2 teaspoon salt
*1/2 teaspoon baking soda
*2 1/2 teaspoon baking powder
*1 1/4 teaspoons ground cinnamon
*1/4 teaspoon ground nutmeg
*2 cups shredded carrots
*1 cup shredded zucchini, seeds removed
*1 cup diced, peeled apples
*1/2 cup pecans or walnuts, chopped
Topping Ingredients:
*1/2 cup cream cheese, softened
*1/4 cup butter, softened
*1/4 teaspoon ground cinnamon
*2-3 cups powdered sugar
*3 teaspoons orange juice
*1/2 teaspoon grated orange peel
Bread Directions:
~Preheat oven to 350 degrees.
~Spray 2 loaf pans (8x4 inch) with cooking spray and then coat with flour.
~Place 1 cup shredded zucchini in a clean towel and squeeze any excess liquid from it.
~Place zucchini in a mesh strainer over a bowl and set aside.
~In a large mixing bowl, whisk together 3 1/2 cups four, 1/2 teaspoon 1/2 teaspoon salt, 1/2 teaspoon baking soda, 2 1/2 teaspoons baking powder, 1 1/4 teaspoons ground cinnamon and 1/4 teaspoon nutmeg.
~In another mixing bowl, cream together 1 cup melted butter and 2 cups sugar.
~Stir in 3 eggs, 1 egg at a time.
~Stir in 1/3 cup orange juice and 2 teaspoons vanilla extract.
~Fold flour mixture into egg mixture.
~Gently fold in 2 cups shredded carrots, 1 cup drained zucchini, 1 cup diced apples, and 1/2 cup nuts.
~Pour into prepared loaf pans.
~Bake for 55-65 minutes, or until bread springs back when gently pressed with fingers.
~Remove from oven and allow to cool for 10 minutes.
~Remove from pans and allow to cool completely on a cooling rack.
*1/2 cup cream cheese, softened
*1/4 cup butter, softened
*1/4 teaspoon ground cinnamon
*2-3 cups powdered sugar
*3 teaspoons orange juice
*1/2 teaspoon grated orange peel
Bread Directions:
~Preheat oven to 350 degrees.
~Spray 2 loaf pans (8x4 inch) with cooking spray and then coat with flour.
~Place 1 cup shredded zucchini in a clean towel and squeeze any excess liquid from it.
~Place zucchini in a mesh strainer over a bowl and set aside.
~In a large mixing bowl, whisk together 3 1/2 cups four, 1/2 teaspoon 1/2 teaspoon salt, 1/2 teaspoon baking soda, 2 1/2 teaspoons baking powder, 1 1/4 teaspoons ground cinnamon and 1/4 teaspoon nutmeg.
~In another mixing bowl, cream together 1 cup melted butter and 2 cups sugar.
~Stir in 3 eggs, 1 egg at a time.
~Stir in 1/3 cup orange juice and 2 teaspoons vanilla extract.
~Fold flour mixture into egg mixture.
~Gently fold in 2 cups shredded carrots, 1 cup drained zucchini, 1 cup diced apples, and 1/2 cup nuts.
~Pour into prepared loaf pans.
~Bake for 55-65 minutes, or until bread springs back when gently pressed with fingers.
~Remove from oven and allow to cool for 10 minutes.
~Remove from pans and allow to cool completely on a cooling rack.
Topping Ingredients:
~In a small bowl, cream 1/4 cup butter, 1/2 teaspoon orange zest, 1/4 teaspoon cinnamon and 1/2 cup cream cheese until mixed well.
~Add 2 cups of powdered sugar and mix in well.
~Drizzle in 3 teaspoons orange juice 1 teaspoon at a time until desired consistency.
~Drizzle over cooled bread.
~Add 2 cups of powdered sugar and mix in well.
~Drizzle in 3 teaspoons orange juice 1 teaspoon at a time until desired consistency.
~Drizzle over cooled bread.
~Allow for glaze to set before cutting bread.