1-Preheat your oven: to 350°F and grease and flour two loaf pans (8×4 or 9×5 inches) or line them with parchment paper for easy removal later.

2-Squeeze excess liquid: from the shredded zucchini using a kitchen towel to keep the texture just right.

3-In a bowl, whisk together the dry ingredients: 3 1/4 cups all-purpose flour, 1/2 teaspoon salt, 2 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, 1 teaspoon ground cinnamon, a pinch of ground cloves, and a pinch of ground nutmeg.

4-In another bowl, whisk the melted unsalted butter and 2 cups granulated sugar together, then add 3 large eggs (room temperature), 1/4 cup fresh orange juice, and 1 tablespoon vanilla extract until well combined.

5-Fold the dry ingredients: into the wet mixture, then gently stir in the 2 cups shredded carrots, squeezed zucchini, 1 cup diced peeled apple, and 1/2 cup chopped pecans for that extra crunch.

6-Pour the batter: evenly into your prepared pans, making sure it’s smooth on top.

7-Bake: for 55 to 60 minutes, or until the loaves are golden brown and spring back when lightly touched. Let them cool completely before adding the optional glaze if you’re going for that sweet finish.