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. MORE+ LESS-

By Betty Crocker Kitchens

October 14, 2010

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

eggs

1 1/2

cups Gold Medal™ all-purpose flour

1 1/2

cups Gold Medal™ whole wheat flour

teaspoons baking soda

1 1/2

teaspoons ground cinnamon

teaspoon salt

3/4

teaspoon ground cloves

package (8 oz) cream cheese, softened

1/4

cup honey

teaspoons grated orange or lemon peel

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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.

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.