Cinnamon zucchini bread
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS (BNVX05A) | ||
| 1 | cup | Zucchini; grated & peeled |
| 1 | cup | Sugar |
| ½ | Orange; grated. Use fruit, juice, and peel. | |
| 2 | Eggs | |
| ½ | cup | Butter; softened |
| 1 | teaspoon | Vanilla |
| 1½ | cup | Flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| 2 | teaspoons | Cinnamon |
| 1 | cup | Yellow raisins |
| 1 | pack | Cream cheese (8 oz) |
| ⅓ | cup | Orange honey |
| 1 | tablespoon | Orange peel; grated |
| 1 | tablespoon | Frozen orange juice concent. |
Directions
HONEY ORANGE CREAM CHEESE
Beat together first 6 ingredients until blended. Combine and add the remaining ingredients and stir until dry ingredients are just moistened. Do not overmix.
Place batter into a 9x5-inch greased loaf pan and bake in a 350 oven for 50-55 minutes or until a cake tester, inserted in center, comes out clean.
Allow to cool for 15 minutes, and then remove from pan and continue cooling on a rack. Serve with Honey Orange Cream Cheese for a special occasion. Yields: 1 large loaf.
For Honey Orange Cream Cheese: Beat cream cheese until light and fluffy. Beat in the remaining ingredients until blended. Place mixture into a pretty bowl or crock and refrigerate until serving time. SOURCE: Coffee Cakes and Quick Breads by Renny Darling.