Thursday, April 3, 2014

Carrot Zucchini Bread With Cream Cheese Frosting

I love to make breads and I this one is so moist from the carrots, zucchini and applesauce. If you like carrot or zucchini bread than this one is perfect for you, then topped with a delicious thick coating of the cream cheese frosting and nuts on top, perfect..You cant go wrong here with this recipe.

  • 3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 1/2 cup canola oil
  • 6 Tbsp unsweetened applesauce
  • 3 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups finely shredded, peeled carrots (about 3 medium carrots)
  • 1 1/2 cups finely shredded zucchini ( about 2 small zucchini)
  • Frosting:
  • 6 Tbsp unsalted butter, softened
  • 5 oz cream cheese, softened
  • 2 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup chopped pecans or walnuts

  • Preheat oven to 350 degrees. Butter and lightly flour two 8 by 4-inch loaf pans and set aside.
  • In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 30 seconds. In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well blended, then add canola oil, applesauce, eggs and vanilla and whisk until well combined, about 30 seconds - 1 minute. Stir in shredded carrots and zucchini, then add flour mixture all at once, and using a rubber spatula, fold mixture just until combined.
  • Divide mixture among two prepared loaf pans. Bake in preheated oven for 35 minutes then (without removing loaves from oven) quickly tent loaves with a sheet of aluminum foil (to prevent top from excessive browning) and continue to bake 15 - 20 minutes longer, or until toothpick inserted into center of loaf comes out clean. Allow to cool in loaf pan for 15 minutes, then invert onto a wire rack and cool completely. Frost with cream cheese frosting and if desired and top with chopped pecans. Store in an airtight container.
  • For the frosting:
  • In a mixing bowl beat  together the butter and cream cheese until light and fluffy about 2 minutes, then add powdered sugar and vanilla and beat on medium-high speed until smooth and fluffy, about 3 minutes.

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