Zucchini-Carrot Bread with Creamy Honey Spread

(15)
  2 reviews
  • 25 min prep time
  • 3 hr 5 min total time
  • 14 ingredients
  • 24 servings

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

Directions

  1. 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. 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. 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. 4 Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.
  5. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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