Zucchini Carrot Apple Bread

• 2 C sugar
• 1 C unsalted butter, melted or canola oil
• 3 eggs
• 1/4 C orange juice
• 2 1/2 tsp vanilla extract
• 3 1/4 C all purpose flour
• 3/4 tsp baking soda
• 2 1/2 tsp cinnamon
• Pinch of cloves
• 2 C shredded carrots
• 1 C shredded zucchini (unpeeled)
• 1/2 C plumped yellow raisins
• 1 C finely diced peeled apples
• 1/2 C walnuts chopped
• Frosting:
• 1/2 C cream cheese, softened
• 1/4 C unsalted butter softened
• 2-3 C confectioners' sugar
• Orange juice

1. Preheat oven to 350. Grease two 8 x 4" loaf pans, or one bundt pan, or 18-24 muffin pan. Place pans on parchment paper-lined baking sheet.
2. In a mixer bowl, blend sugar, butter or oil, eggs, orange juice and vanilla. In Medium bowl stir together flour, salt, baking power, baking soda, cinnamon and clvoes. Fold the dry ingredients into the wet batter along with the shredded carrots, zucchini, apples and walnuts. Spoon into prepared pan(s).
3. Bake until done, about 1 hour, or until loaves spring back when gently touched with fingertips. Cool to room temperature before icing.
4. Frosting:
5. Place cream cheese, butter and most of confectioners sugar in food processor or mixer bowl. Blend, adding more sugar and drizzling in a bit of orange juice to make a soft, fluffy topping. Frost top of cake, garnish with shredded carrots and a dusting of cinnamon.

sugar, unsalted butter, eggs, orange juice, vanilla, flour, baking soda, cinnamon, cloves, carrots, zucchini, raisins, peeled apples, walnuts, frosting, cream cheese, butter, confectioners, orange juice

Taken from www.epicurious.com/recipes/member/views/zucchini-carrot-apple-bread-50173631 (may not work)