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Zucchini-Carrot Bread with Creamy Honey Spread
Zucchini-Carrot Bread with Creamy Honey Spread
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Prep Time:
25 minutes
Total Time:
3 hours 5 minutes
Create a delicious twist by blending two veggies in a bread, perfect with our creamy cheese spread.
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 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
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup honey
  • 2 teaspoons grated orange or lemon peel
Instructions:
  • Preheat oven to 350°F. Grease the bottom of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
  • Combine zucchini, carrots, sugar, oil, and eggs in a large bowl using a wire whisk. Add the rest of the bread ingredients and mix well. Divide the batter evenly between the pans.
  • Bake 8-inch loaves for 1-1.25 hours, 9-inch loaf for 1.25-1.5 hours, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pans on a cooling rack.
  • Gently release the loaves from the pans, then place them top sides up on a cooling rack. Let them cool completely for about 1 hour.
  • Using an electric mixer, whip spread ingredients in a small bowl until smooth and fluffy. Serve with sliced bread. Refrigerate any leftovers covered. Store loaves tightly wrapped at room temperature for up to 4 days or refrigerate for up to 10 days.

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