Sunday, October 7, 2012

BEAUTIFUL FALL SUNDAY

. This recipe makes 2 loaves.

CARROT–ZUCCHINI BREAD WITH CREAM CHEESE

  • 1 3/4 cups unbleached flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 2 eggs
  • 1/2 cup canola oil
  • 1/4 cup honey
  • 1 tsp. vanilla
  • 3/4 cup packed brown sugar
  • 3/4 cup shredded carrot
  • 1 cup grated zucchini
  • 1/2 cup chopped walnuts

Preheat oven to 325 degrees. Grease and flour two 8×4″ loaf pans. In medium bowl stir together flour, baking powder, baking soda, salt, cinnamon, and ginger. In large bowl, mix eggs, oil, honey, and vanilla, blending well; then add brown sugar and blend well. Gradually add flour mixture from medium bowl into the egg mixture, mixing well. Stir carrot, zucchini, and walnuts into the batter; mix until well combined. Pour batter into the greased and floured loaf pans. Bake 50-55 minutes, or until toothpick inserted in center comes out clean. Let cool in pans about 15-20 minutes before removing; then completely cool the loaves before adding the frosting.

CREAM CHEESE FROSTING

  • 1/2 cup butter, softened
  • 4 oz. cream cheese, softened
  • 3 cups powdered sugar
  • 1 Tbsp. half & half
  • 1 tsp. vanilla
  • 1/3 cup chopped walnuts for garnish

In medium bowl, blend softened butter and cream cheese; add powdered sugar and mix well. Add in the half & half and vanilla, and blend all ingredients well. Spread frosting liberally over the top of the carrot-zucchini bread and sprinkle with chopped walnuts. Then treat yourself to a slice after all your hard work! :) If you’re not serving the loaves right away, keep refrigerated until ready to serve.

I saw this on a site I was looking at and I don't remember where but wanted to share this with you.  It is very yummie.  Today has been such a nice cool day here in sunny Florida.  I have crocheted some, went for a walk and now going to be lazy.  I hope you have a lovely Evening with your friends and family.

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