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Prep 25min
Total3hr5min
Servings24
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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
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Steps
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.
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To cut down on the fat in this recipe, use reduced-fat or fat-free cream cheese in the spread.
Save time by picking up a bag of already-shredded carrots in the produce section of your supermarket.
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