Carrot-Zucchini Bread

Travel Food Recipes

The Longswamp B&B, a rural inn in Mertztown, Pennsylvania was once a stop on the underground railway for slaves escaping from the South. Try out this delicious recipe for Carrot-Zucchini Bread: CARROT-ZUCCHINI BREAD 2-1/2 cups unsifted all-purpose flour 1 cup unsifted whole wheat flour 1 tbsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup firmly packed brown sugar 2 eggs 1-1/2 cups buttermilk 2 tbsp melted butter grated rinds of 1 orange and 1 lemon 1 cup coarsely shredded zucchini 1 cup coarsely shredded carrots whipped cream cheese powdered ginger Preheat oven to 350. Grease a 9x5x3 loaf pan. Mix together flours, baking powder, soda, salt and sugar. Add remaining ingredients. Stir until well blended. Pour into loaf pan and bake for 1-1/4 hours or until cake is firm. Cool 5 minutes, then unmold onto a rack. Cool before slicing. When cool, top with whipped cream cheese flavored with a touch of powdered ginger. Yields one loaf, which serves 10. Bed and Breakfast Inns

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