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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mini Carrot-Zucchini Loaves

Makes: 12 servings Yield: 4 loaves
Prep 20 mins Cool 5 mins Bake 350°F 35 mins
Mini Carrot-Zucchini Loaves
Ingredients
  • 1 15  ounce package  gluten-free yellow cake mix
  • 3  eggs
  • 2/3  cup  water
  • 1/3  cup  vegetable oil
  • 1  teaspoon  pure vanilla
  • 1/2  teaspoon  ground cinnamon
  • 1/8  teaspoon  ground nutmeg
  • 1/2  cup  finely shredded zucchini
  • 1/2  cup  finely shredded carrot
  • 1/4  cup  finely chopped pecans
  •  Cream Cheese Icing
  •  Finely chopped pecans (optional)
Directions

1. Preheat oven to 350 degrees F. Lightly grease the bottoms and 1/2 inch up the sides of four 5 3/4x3x2-inch loaf pans; set aside.

2. In a large bowl, stir together cake mix, eggs, the water, oil, vanilla, cinnamon, and nutmeg until smooth. Stir in zucchini, carrot, and 1/4 cup pecans. Divide batter among the prepared loaf pans, spreading evenly.

3. Bake in the preheated oven about 35 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans; cool completely on racks. Wrap and store overnight before slicing.

4. Drizzle Cream Cheese Icing over loaves before serving. If desired, sprinkle with additional pecans.

Cream Cheese Icing
Ingredients
  • 1 3  ounce package  cream cheese, softened
  • 1  tablespoon  butter, softened
  • 1/2  teaspoon  pure vanilla
  • 1  cup  powdered sugar
  • 2 - 3  teaspoons  milk
Directions

1. In a small bowl, stir together cream cheese, butter, and vanilla. Stir in powdered sugar and enough milk to make an icing of drizzling consistency.

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