Zucchini Carrot Bread With Creamy Honey Spread Recipes

ZUCCHINI-CARROT BREAD WITH CREAMY HONEY SPREAD

Steps:

• 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.
• In large bowl, mix zucchini, carrots, sugar, oil and eggs with wire whisk. Stir in remaining bread ingredients. Divide batter evenly between pans.
• 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.
• Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.
• 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.

CARROT ZUCCHINI BREAD

Steps:

• In a bowl, combine the first 8 ingredients. Combine flour, baking powder, baking soda and salt; add alternately with orange juice to carrot mixture. Pour into 2 greased and floured 8x4-in. loaf pans. Bake at 350° until bread tests done, about 45 minutes. Cool for 10 minutes; remove from pans to a wire rack to cool completely.

CARROT ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. Sift together the flour, baking powder, baking soda, salt, and cinnamon; set aside.
• Combine the eggs, buttermilk, and melted butter in a mixing bowl. Stir in the brown sugar. Add the zucchini, carrots, and orange and lemon zests.
• Stir the dry ingredients to the wet ingredients and stir gently until just combined. Fold in the walnuts.
• Pour batter into prepared loaf pans. Bake at 350 degrees F (175 degrees C) for 60 to 75 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

ZUCCHINI CARROT BREAD

Steps:

• Preheat oven to 350 degrees F.
• Sift together, flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl.
• Add the sugar and blend.
• Mix the eggs with the oil and add that to the flour mixture, mix again.
• Mix the zucchini, carrots and walnuts, add and mix.
• Put this in 2 greased loaf pans and bake for approx 50 minutes or until done in the centre.

ZUCCHINI-CARROT-BANANA WHOLE WHEAT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mash banana in a large bowl. Whisk in eggs, sugar, honey, oil, and vanilla extract.
• Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt in a separate bowl. Stir into the banana mixture until batter is moistened.
• Stir zucchini, carrot, and chocolate chips into the batter until evenly distributed. Pour batter into the prepared pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 50 to 60 minutes.

ZUCCHINI CARROT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Mix flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice together in a bowl. Beat sugar, applesauce, and eggs together in a separate bowl; mix into the flour mixture until batter is just combined. Fold zucchini and carrots into batter. Divide batter between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center of the loaves comes out clean, about 1 hour.

CARROT AND ZUCCHINI BARS WITH CITRUS-CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine flour, brown sugar, baking powder, ginger and baking soda.
• In another large bowl, combine eggs, carrot, zucchini, oil, honey, vanilla and walnuts and raisins, if used.
• Add carrot mixture to flour mixture, stirring until just combined.
• Spread batter into an ungreased 13x9-inch baking pan.
• Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pan on a wire rack.
• Frosting:in a medium mixing bowl, beat cream cheese with powdered sugar with an electric mixer on medium speed until fluffy.
• Fold in lemon/orange zest.
• Frost and store in the refrigerator.
• Cut into bars to serve.

NICOLE'S WINTER CARROT ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan with non-stick spray. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl until well blended.
• Beat egg whites with a mixer until light and frothy. Stir in applesauce, brown sugar, zucchini, carrots, and vanilla until well combined. Mix in the raisins and pecans. Add the flour mixture, stirring just until blended. Pour the batter into the prepared pan.
• Bake until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes. Cool bread in pans for 10 minutes, then remove, and cool completely on a wire rack.