Zucchini Carrot Bread With Creamy Honey Spread Food

CARROT ZUCCHINI BREAD

Steps:

• Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note - Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.
• In a large bowl, add the the egg, brown sugar, oil, sugar, sour cream, vanilla, cinnamon, and whisk to combine.
• Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
• Add the carrots, zucchini, optional walnuts or raisins, and fold gently to combine.
• Turn batter out into the prepared pan (it's quite thick, this is what you want), smoothing the top lightly with a spatula.
• Bake for about 52 to 58 minutes (I baked 54 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip - Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of carrots, zucchini, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes longer to bake than the baking estimates provided.
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with or glaze with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Bean Browned Butter Glaze, or Cream Cheese Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

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 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.

WHOLE WHEAT ZUCCHINI OR CARROT BREAD

Steps:

• Beat together oil and honey, then add eggs, vanilla and zucchini.
• Sift dry ingredients and add to zucchini mixture.
• Add nuts last.
• Bake in a greased 9" loaf pan at 350F for 45 to 60 minutes.

CARROT APPLE ZUCCHINI BREAD

Steps:

• Bread:.
• Preheat the oven to 350 degrees.
• Grease and flour two 8x4 inch loaf pans. Line with parchment paper and set aside. (I use the baking spray with flour in it.).
• Place zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the zucchini, or as much as you can. Set aside.
• In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.
• In a separate large bowl, whisk together the butter and sugar.
• Add eggs, orange juice, and vanilla and whisk until combined.
• Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.
• Pour into prepared pans.
• Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.
• Let cool completely before icing.
• Cream Cheese Glaze/Frosting:.
• Cream together cream cheese and butter with a hand mixer.
• Add in 2 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
• Frost bread and enjoy.

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.

CARROT ZUCCHINI BARS WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don't worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts.
• In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
• Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into a greased 13x9 inch baking pan.
• Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
• Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars.

HONEY-ZUCCHINI BREAD

Steps:

• Preheat oven to 375 degrees F (190C).
• Butter two 8 x 4 inch loaf pans.
• Beat eggs well.
• Add oil, then honey (put honey in measuring cup after oil because the oiled cup will allow the honey to drip out more easily) and vanilla.
• Stir in zucchini.
• Mix dry ingredients together.
• Stir into zucchini along with nuts.
• Pour into the prepared loaf pans.
• Bake for 45-55 minutes, or until tested done.
• Cool in pans for 15 minutes before turning out.

ZUCCHINI-CARROT BREAD

Steps:

• Preheat oven to 350 degrees.
• Coat an 9"x5" loaf pan with non-stick cooking spray.
• Sift first 5 ingredients together and set aside.
• In a large bowl, mix remaining ingredients.
• Add wet ingredients to dry and combine.
• Pour batter into loaf pan and place on a sheet pan. Bake for 30 mins.; rotate pan 180 degrees and continue baking another 30-40 minutes or until atoothpick inserted into centre comes out clean.
• Makes 12 slices (6 weight watchers points per slice).

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.