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Zucchini-Carrot Bread with Creamy Honey Spread

Take two veggies often blended into breads and combine them for a whole new flavor, great with our cream cheese spread.

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( 7 Ratings)

7 Ratings

5 Stars 43%

4 Stars 29%

3 Stars 14%

2 Stars 14%

1 Stars

Member Reviews ( 4 )

31ff193f-20b5-4688-b2eb-368d8f814253

Prep Time 25 min
Total Time 3 hr 5 min
Servings 24

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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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice

Calories: 220
Calories from Fat: 90),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 250mg; 250%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 1g 1% Sugars 16g 16% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 10/1/2011 7:16:29 AM REPORT ABUSE CoraGregory said:

Rating:

Also...they turned dry and stale like quickly, maybe because of the missing/substituted ingredients?

This reply was: Helpful Inspiring

Posted 9/25/2011 5:45:12 PM REPORT ABUSE CoraGregory said:

Rating:

Hi! I followed CookieMonsterMum's recipe below. I would recommend using all the sugar in the recipe. I cut it back per her insructions below and they don't taste sweet. I worked out the calories per muffin, and it is still 150 calories per muffin! I haven't made the icing yet, they do need something sweet, but I'm afraid what the calories will be once I add the icing! :)

This reply was: Helpful Inspiring

Posted 9/8/2011 10:26:58 AM REPORT ABUSE MrsRogersKitchen said:

Rating:

These are great as muffins, I didn't have whole wheat flour so I just used all-purpose, tried them with out salt and used apple sauce instead of oil - thank you CookieMonsterMum that was a great and tasty idea.

This reply was: Helpful Inspiring