This is an amazing breakfast or snack bread that's full of healthy ingredients and tastes awesome... It's easy to make, and will be gone in no time.

Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan with non-stick spray. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl until well blended.

    Advertisement
  • Beat egg whites with a mixer until light and frothy. Stir in applesauce, brown sugar, zucchini, carrots, and vanilla until well combined. Mix in the raisins and pecans. Add the flour mixture, stirring just until blended. Pour the batter into the prepared pan.

  • Bake until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes. Cool bread in pans for 10 minutes, then remove, and cool completely on a wire rack.

Nutrition Facts

172.5 calories; 4.4 g protein; 34 g carbohydrates; 0 mg cholesterol; 263.4 mg sodium. Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/08/2008
Yummy! I made the following changes: 1.5 cups of whole wheat flour 1/2 cup all purpose 1/2 cup oat bran. 3 eggs instead of 6 egg whites (I just didn't know what I would do with the yolks and didn't want to throw them out). 1/2 cup apple sauce and 1/2 cup vegetable oil. I also used 1 cup brown sugar and 1/2 cup white sugar. I also omitted the nuts (made for toddler) and upped the shredded zucchini/carrots to a total of three cups. I too made mini-muffins instead of loaf---13-15 minutes at 350 degrees and voila!! Read More
(52)

Most helpful critical review

Rating: 1 stars
12/08/2011
I think you have to like spice bread in order to enjoy this. It wasn't very sweet and the spices were overwhelming. No one ate it at the thanksgiving table. However I think some people really like this sort of flavor so don't knock it til you try it. Read More
(2)
56 Ratings
  • 5 star values: 40
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/08/2008
Yummy! I made the following changes: 1.5 cups of whole wheat flour 1/2 cup all purpose 1/2 cup oat bran. 3 eggs instead of 6 egg whites (I just didn't know what I would do with the yolks and didn't want to throw them out). 1/2 cup apple sauce and 1/2 cup vegetable oil. I also used 1 cup brown sugar and 1/2 cup white sugar. I also omitted the nuts (made for toddler) and upped the shredded zucchini/carrots to a total of three cups. I too made mini-muffins instead of loaf---13-15 minutes at 350 degrees and voila!! Read More
(52)
Rating: 5 stars
12/08/2008
Yummy! I made the following changes: 1.5 cups of whole wheat flour 1/2 cup all purpose 1/2 cup oat bran. 3 eggs instead of 6 egg whites (I just didn't know what I would do with the yolks and didn't want to throw them out). 1/2 cup apple sauce and 1/2 cup vegetable oil. I also used 1 cup brown sugar and 1/2 cup white sugar. I also omitted the nuts (made for toddler) and upped the shredded zucchini/carrots to a total of three cups. I too made mini-muffins instead of loaf---13-15 minutes at 350 degrees and voila!! Read More
(52)
Rating: 5 stars
02/18/2009
The cooking time is NOT a mistake. I don't know if you're aware of this reviewers who said that it was a mistake but ovens are quite often calibrated differently depending on their age and brand. Also altitude makes quite a difference in how baked goods turn out. When I cook my bread it comes out perfectly at the time stated. However I specifically included "or until toothpick comes out clean" to ensure that everyone else who made this bread would take it out at the right time. Perhaps before you review you should a) read the recipe more closely and b) pay more attention to the things you're baking. Read More
(36)
Advertisement
Rating: 5 stars
10/13/2008
This is an A!!! I made as mini-muffins and omitted the pecans. (because I was making them for children including a baby) Delicious!! They are beautiful and wonderful--chock full of goodies! This is hands-down better than the zucchini muffin/bread recipes I've tried!! Read More
(24)
Rating: 5 stars
01/11/2010
This is a very tasty healthy breakfast bread. The only change I made was to use three eggs instead of 6 egg whites thus eliminating the need to beat the whites fold etc. I made 4 mini-loaves all of which turned out tall moist nutty and full of flavor. Will make this again for sure. Read More
(20)
Rating: 5 stars
08/30/2010
These were just what I was looking for to make for my boys to eat for breakfast. I used 1.25 cups AP flour and 1.25 cups white whole wheat flour 3 eggs and I put in about 1/3 cup grapeseed oil. I also cut back the nutmeg and cloves a bit as they were for my boys (also left out nuts and raisins for my picky eaters) - if I was making them just for me I'd have done all the spices and tried it without the oil. They came together beautifully (I made muffins - took 22 min to bake) and each boy has already eaten three (I just took them out of the oven). They are very moist and flavorful. Thanks Nicole for the wonderful recipe!! Read More
(18)
Advertisement
Rating: 4 stars
08/23/2008
Spice content is wonderful however 1 hr and 20 minute cooktime is WAY too long. Bread was overdone at 1 hour. Read More
(16)
Rating: 5 stars
04/20/2011
I was wary of making a recipe that did not call for ANY added fats especially after the last zucchini bread I made called for an entire cup of oil. But I just finished my first slice of this bread and it was fantastic! I was using whole wheat pastry flour so I increased that division by a half cup. So 2 cups whole wheat pastry flour and 1/2 cup all purpose. I also used 3 whole eggs instead of bothering with the eggwhite business and omitted the nutmeg (didn't have any) raisins and nuts. I know that's a lot of changes but seriously it made good bread lol. Read More
(12)
Rating: 5 stars
08/07/2009
No applesauce in the house as I've not been able to make my own lately so I used one melted stick of butter. I didn't want to waste some oranges that were going south in my fridge so I zested the heck out of them and added the zest to the muffin batter. I made no other substitutions. My son helped me put this together and we had a blast. I didn't make them into muffins just poured them into two greased loaf pans. Smells out of this world. Can't wait to cut into it! Read More
(12)
Rating: 5 stars
09/24/2009
I substituted 1 cup rice flour and 1.5 cups chick pea flour to make this wheat free and it came out FANTASTIC! The first muffin recipe I've made with substitute flours that was as good as the original! I also added an extra cup of grated veggies to counter for the dryness of the rice flour. Thank you!! Read More
(10)
Rating: 1 stars
12/08/2011
I think you have to like spice bread in order to enjoy this. It wasn't very sweet and the spices were overwhelming. No one ate it at the thanksgiving table. However I think some people really like this sort of flavor so don't knock it til you try it. Read More
(2)