Zucchini Carrot Bread recipe

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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

Nutrition Info

183.7 calories
carbohydrate: 39.7 g
cholesterol: 34.9 mg
fat: 1.3 g
fiber: 1.3 g
protein: 3.9 g
saturatedFat: 0.4 g
servingSize: -
sodium: 257.7 mg
sugar: 20.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 loaves

Recipe Note

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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