With a Grateful Prayer and a Thankful Heart: Zucchini Carrot Bread with Orange Cream Cheese Spread

Monday, August 17, 2015

Zucchini Carrot Bread with Orange Cream Cheese Spread

Leafing through my cookbooks for a different way to use zucchini, I saw this bread that includes shredded carrot. Now I won't feel as guilty eating more than my share. And that orange cream cheese spread is just because I need my dairy and fruit servings each day. You agree, right?
;)
The recipe uses half all-purpose flour and half whole wheat flour. I could slightly taste the wheat and although not unpleasant, next time I am going to try it with all all-purpose flour.  I'll let you know.

Zucchini Carrot Bread with Orange Cream Cheese Spread

source Pillsbury Annual Recipes 2010, page 17

PRINT RECIPE

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 Gold Medal™ all-purpose flour
1 1/2 cups Gold Medal™ 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

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. (I filled 5 mini-loaf pans with 1 cup batter and baked about 45 minutes)

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. 

9 comments:

lindsey said...

Looking delicious as always!
I have sent you an email to the email address on here, I have mislaid your previous emails re your visit to the UK so let me know if you dont receive it and let me have a better email to contact you on if need be.
We are so looking forward to meeting you both x

Ann said...

Oh yes, I totally agree. I think I'm in need of some dairy and fruit myself....lol.
I just made zucchini bread on Saturday and again this morning. Mine was the plain kind though. This one sounds really good

Debby Ray said...

It's important to put all of these healthy ingredients into our bodies...I agree...lol! Seriosly, it looks delicious...my grandboys LOVE Mawmaw's zucchini bread so the next time I will throw them a curve and add some carrots! Just printed off the recipe...thanks, Lorraine! Happy Monday :)

Suzy said...

Wow,that looks soooo yummy and the orange spread makes me drool....too bad I'm on this low carb diet thing.

Lynn said...

Oh yea, ya gotta eat healthy:@) We're fond of whole wheat flour so that sounds like a great addition to me. Might give this a try if my son brings over more zucchini!

Kristina said...

That would be great for breakfast! Looks wonderful!

EMMA said...

My hubby has been away for a few days and I was wondering what to make for him when he comes home tomorrow afternoon - just found it and I have all I need in the garden and the cupboard.
Thanks for sharing another delicious recipe!

Rebekah Harris said...

I love carrot cake and zucchini bread so I can't wait to try this recipe! I love your blog especially the pictures you post with Bible verses on them

EMMA said...

This was amazing! S.i.l Couldn’t belive it had veggies in it!

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