Zucchini Carrot Bread
Instructions
Heat oven to 350F. Grease bottoms only of 2 (8x4 inch) loaf pans or 1 (9x5) loaf pan with shortening or cooking spray.
In large bowl, mix zucchini, carrots, sugar, oil and eggs with a wire whisk. Stir in remaining bread ingredients. Divide batter evenly between pans.
Bake 8 inch loaves 1hr 15min or 9 inch loaf 1hr 15 minutes to 1hr 30 min or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on cooling rack.
Loosen sides of loves from pans; remove from pans and place top sides up on cooling rack. Cool completely, 1 hr.
SPREAD:
In small bowl, beat spread ingredients with electric mixer on medium speed until smooth and fluffy. Serve with sliced bread. Cover; referigerate any remaining spread. Wrap loaves tightly and store at room temperature up to four days, or refrigerate up to 10 days.
