Zucchini-Carrot Bread with Creamy Honey Spread
Zucchini-Carrot Bread with Creamy Honey Spread might be just the hor d'oeuvre you are searching for. This recipe serves 24. One serving contains 213 calories, 3g of protein, and 10g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of eggs, lemon peel, cream cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 3 hours and 5 minutes.
Instructions
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.