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:


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