Carrot Zucchini Bread with Cream Cheese Topping

I am a big fan of carrot cake so when I had zucchini to be used I searched Pinterest for a recipe that would use all of the ingredients and found this one. This was a great recipe, it was fluffy and delicious. My friends and I really enjoyed this recipe and I hope you do too!

Ingredients:

• 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

Directions:

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

Ingredients:

• 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

Directions:

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.
Store in the fridge if you are not consuming this soon after making.