SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

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
  • 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)

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

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.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe