2 sticks butter, softened
1 1/2 cups sugar
3 eggs
1/4 cup fresh orange juice + zest
1 tbsp vanilla bean paste
3 1/4 cups all purpose flour
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
1 tbsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
2 cups shredded carrots
1 1/2 cups shredded zucchini (squeezing as much liquid out of it)
1 cup shredded peeled apple (I prefer Fuji)

Cinnamon Cream Cheese Frosting
4oz cream cheese, softened
2 tbsp butter, softened
3/4 cups powdered sugar
1/2 tsp cinnamon
1 tsp vanilla bean paste
3 tbsp heavy cream


Heat oven to 350 degrees. Grease & flour 2 – 8.5″ x 4.5″ loaf pans (I use Bakers Joy/the spray with flour in it). In a large bowl sift flour, baking powder and baking soda. Add cinnamon, cloves, nutmeg, salt and set aside. In another large mixing bowl, cream butter and sugar until well blended. Add eggs, orange juice, zest and vanilla bean paste until well combined. Mix in dry ingredients. Fold in carrots, zucchini and apples. Spoon into two loaf pans dividing the batter evenly. Bake for 55-65 minutes, or until a cake tester comes out clean when inserted into center. Cool completely before adding icing. For Icing – Whip together frosting ingredients until smooth and fluffy and spread over cooled loaf.
Optional: This bread is so good without frosting but the frosting makes these loaves even more delicious.


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