Wednesday, July 25, 2012

Carrot & Zucchini Frosted Sweet Bread

I've been going to church for about three and a half years, which is pretty surprising to anyone who knew me prior to then, because I was downright opposed to organized religion. I have heard a lot of things that have, unfortunately, gone in one ear and out the other, but on Sunday, I heard something that will stick with me for a really long time. There are times in our lives where we can be staring in the mirror and totally forget the person we are. Therein becomes a gap -- the gap between who we say we are, and what we really do. And the more negligent we are with the decisions in our lives, the bigger that gap becomes.
I have a certain perception of myself, as most people do. I think I am strong. I think I am a good person. I think I am healthy, forgiving, logical and well-adjusted. I think I am tough, thick skinned, funny and active. I think I have a purpose, that I am a good friend and that at the end of the day, I generally like who I am. Lately, I've been taking a good hard look in the mirror, and that girl has, in a way, faded. I'm horrible at returning phone calls to people I love. I am angry, sensitive and forgoing the things I say I love and the person I say I am for things that inevitably, end poorly. I am selfish and tired and full of decisions that I am not sure whether they are helping or hurting me. I am a hypocrite and I, above most things, hate hypocrites. But I decided, yesterday, that I am done with that. I am, from here on out, in recovery.

As I heard on Sunday, the point is, our baggage isn't who we are, it is our fuel for who we can become. And as corny or as cliche as it sounds, I am ready to become the best that I can. And I am ready to get back to doing all of the things that I really love. This, being one of them.

Carrot and Zucchini Sweet Bread with Lemon Cream Cheese Frosting
2 eggs, slightly beaten
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 tsp vanilla
1.5 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda

Lemon Cream Cheese Frosting
8 oz cream cheese (we used half reduced fat, half regular)
1 cup powdered sugar
Zest of one lemon

1. Preheat oven to 350 degrees. In a large bowl, whisk together eggs, brown sugar, oil, honey, and vanilla. Some clumps of brown sugar may remain. Fold in the carrot, zucchini, and walnuts.
2. In another bowl combine the flour, baking powder, ginger, and baking soda.  Whisk to blend together. Slowly add to flour mixture to the wet mixture. Stir until just combined. Spread batter into an ungreased 13x9 baking pan.
3. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
4. Once the cake is cooled, cut it into rectangular or square pieces to your size liking. Make the frosting -- In a medium mixing bowl, beat the cream cheese, powdered sugar and lemon zest with a mixer until light and fluffy.  Spread or pipe the frosting over the cooled bars.


Medeja- CranberryJam said...

I like this carrot bread, looks moist and yummy!

I believe that anyone can become whoever they want..the important thing is to know who you want to be.

Viviane Bauquet Farre said...

Lovely bread - zucchini breads are always a welcome treat and some carrot only sweetens the deal! Looks moist and delicious!

RavieNomNoms said...

This is amazing! I love that you used carrot and zucchini!