Zucchini Carrot Bread

3.8
(6)

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.

2
2
Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins
Servings:
16
Yield:
2 loaves

Ingredients

  • 3 cups all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon ground nutmeg

  • ½ teaspoon allspice

  • 1 ½ cups white sugar

  • 1 cup unsweetened applesauce

  • 3 eggs

  • 2 cups grated zucchini

  • ½ cup grated carrots

Directions

  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.

Tips

Cook's Notes:

This is a very forgiving bread. Feel free to experiment with nuts and/or raisins.

You could also substitute Splenda(R) for some or all of the sugar or Egg Beaters(R) for the whole eggs if you are looking for something even lighter!

Nutrition Facts (per serving)

184 Calories
1g Fat
40g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 184
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 35mg 12%
Sodium 258mg 11%
Total Carbohydrate 40g 14%
Dietary Fiber 1g 5%
Total Sugars 21g
Protein 4g
Vitamin C 3mg 16%
Calcium 25mg 2%
Iron 1mg 8%
Potassium 107mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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