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Zucchini Carrot Bread

saranade60

"A delicious light version of a classic quick bread. It is so moist and rich you would never guess it didn't have all the oil of the original version."
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Ingredients

1 h 15 m servings 184 cals
Original recipe yields 16 servings (2 loaves)

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  2. Mix flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice together in a bowl. Beat sugar, applesauce, and eggs together in a separate bowl; mix into the flour mixture until batter is just combined. Fold zucchini and carrots into batter. Divide batter between the prepared loaf pans.
  3. Bake in the preheated oven until a toothpick inserted in the center of the loaves comes out clean, about 1 hour.

Footnotes

  • Cook's Notes:
  • This is a very forgiving bread. Feel free to experiment with nuts and/or raisins.
  • You could also substitute Splenda® for some or all of the sugar or Egg Beaters® for the whole eggs if you are looking for something even lighter!

Nutrition Facts


Per Serving: 184 calories; 1.3 g fat; 39.7 g carbohydrates; 3.9 g protein; 35 mg cholesterol; 258 mg sodium. Full nutrition

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Reviews

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This was a very good recipe! I did make a couple of changes, adding some shredded yellow squash with the zucchini and carrots to make 2 1/2 cups. I also used half whole wheat and half white flou...

Sorry, but I actually threw these away. I think it could be adjusted because the flavor was okay. The texture was pretty horrible though. That may be due to the applesauce and could be fixed wit...

Tastes great !! I actually added oil to include with the applesauce