There are affiliate links in this post
Zucchini Carrot Bread with Orange Cream Cheese Spread
source Pillsbury Annual Recipes 2010, page 17
- 1 1/2 cups shredded zucchini (2 medium)
- 1 1/2 cups shredded carrots (3 medium)
- 1 1/2 cups sugar
- 2/3 cup vegetable oil
- 4 eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3/4 teaspoon ground cloves
Orange Cream Cheese Spread Spread
- 1 package (8 oz) cream cheese, softened
- 1/4 cup honey
- 2 teaspoons grated orange peel
In large bowl, mix zucchini, carrots, sugar, oil and eggs with Large spoon. Stir in remaining bread ingredients. Divide batter evenly between pans.
Bake 8-inch loaves 1 hour to 1 hour 15 minutes, 9-inch loaf 1 hour 15 minutes to 1 hour 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on cooling rack.
Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.
In small bowl, beat the cream cheese spread ingredients with electric mixer on medium speed until smooth and fluffy. Serve with sliced bread. Cover; refrigerate any remaining spread.
you might also like…
Our Newsletter is published once every three weeks. Each issue is timely and helpful, jam-packed with food, crafts, occasional DIY, gardening and faith resources. Relevant and seasonal posts to inspire and guide you with current trends. Available only to those who request it, so please accept our invitation to stay connected and join the Grateful Prayer Thankful Heart community. Just click the subscribe button below.