Happy belated Easter and Passover, and welcome to April! This week our featured recipe is a scrumptious dessert bread that can be eaten after dinner or with coffee in the morning. It’s a good way to use the carrots, zucchini, and oranges that we are delivering this week. You may also want to save this recipe for the height of summer when we will all be struggling to keep up with the massive amount of summer squash that grows in Washington. Instead of trying to pawn off a 5 pound zucchini on your neighbor, make this bread and spread the love!
Carrot-Zucchini Bread with Orange Cream Cheese Frosting
1 ½ cups all purpose flower
1 tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
½ tsp. kosher salt
¾ cup brown sugar
¼ cup granulated sugar
1.5 cups shredded carrot
1 cup shredded zucchini
1 tsp. vanilla
1 ½ tsp. orange zest
½ cup chopped walnuts
8 oz. cream cheese
¼ cup. salted butter
4 c. confectioner’s sugar
2 tsp. orange zest*
2 T. freshly squeeze orange juice
Preheat oven to 350 degrees. Lightly coat 9 by 13 inch pan with vegetable oil. Combine flour, baking powder, baking soda, salt and cinnamon in a large bowl. In a medium bowl combine brown sugar, granulated sugar, eggs, carrot, zucchini, vanilla, and orange zest. Pour wet mixture into dry mixture and mix until ingredients just come together and mix in walnuts. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
While bread is cooling mix frosting. In a stand-mixer start by creaming butter, cream cheese, orange juice and orange zest at a high speed until there are no lumps. Turn speed down and slowly add sugar while the mixer is on. Mix until smooth.
Serve bread with desired amount of frosting, but likely you will have left over frosting for another batch!
*orange can be substituted for grapefruit or another one of your favorite citrus fruits
Original recipe and photo for Pacific Coast Harvest by Kayla Waldorf
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