Zucchini Carrot Bread

By Lindae999

Prep Time 25 Minutes
Start To Finish 3 hours 5 minutes
2 loaves (12 Slices Each)
Calories 220
Fat 11 g
Fiber 1G

Ingredients

• 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 tsps baking soda
• 1 1/2 tsps ground cinnamon
• 1 tsp salt
• 3/4 tsp ground cloves
• Spread
• 1 package (8 oz) cream cheese, softened
• 1/4 cup honey
• 2 tsps grated orange or lemon peel

Details

Servings 2

Preparation

Step 1

1) Heat oven to 350 degrees. 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 min. 9 inch loaf 1 hour 15 min to 1 hour 30 mins, 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 temp up to 4 days, or refrigerate up to 10 days.