Zucchini-Carrot Bread with Creamy Honey Spread

Give a moist carrot and zucchini bread a whole new flavor with our sweet cream cheese spread.

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Servings 24

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( 15 ) Ratings

15 Ratings

5 Stars 21%

4 Stars 16%

3 Stars

2 Stars 26%

1 Stars 16%

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ingredients 14
Prep Time 25 min
Total Time 3 hr 5 min

Ingredients

Bread

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

Spread

1: package (8 oz) cream cheese, softened

1/4: cup honey

2: teaspoons grated orange or lemon peel

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Directions

1 Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
2 In large bowl, mix zucchini, carrots, sugar, oil and eggs with wire whisk. Stir in remaining bread ingredients. Divide batter evenly between pans.
3 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.
4 Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.
5 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. Wrap loaves tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.