Zucchini Carrot Bread w/ Orange Cream Cheese Spread

By srumbel

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.
from gratefulprayerthankfulheart.com

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

Preparation

Step 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. (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.