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Zucchini-Carrot Bread with Creamy Honey Spread

(15)
  2 reviews
  • 25 min prep time
  • 3 hr 5 min total time
  • 14 ingredients
  • 24 servings
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Give a moist carrot and zucchini bread a whole new flavor with our sweet cream cheese spread.

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

Steps

  • 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.
  • 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.

Expert Tips

To cut down on the fat in this recipe, use reduced-fat or fat-free cream cheese in the spread.

Save time by picking up a bag of already-shredded carrots in the produce section of your supermarket.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
220
Calories from Fat
90
% Daily Value
Total Fat
11g
16%
Saturated Fat
3 1/2g
16%
Trans Fat
0g
0%
Cholesterol
45mg
15%
Sodium
250mg
10%
Total Carbohydrate
28g
9%
Dietary Fiber
1g
6%
Sugars
16g
16%
Protein
3g
3%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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