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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 spread ingredients with electric mixer on medium speed until smooth and fluffy. Serve with sliced bread. Cover; refrigerate any remaining spread.
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