Zucchini-Carrot Bread with Creamy Honey Spread

 

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

• 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 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 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 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 temperature up to 4 days, or refrigerate up to 10 days.