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Carrot Zucchini Bread Recipe

"When my husband became diabetic, many of the treats he enjoyed were off-limits," recalls Edna Bright of Paris, Illinois. "This moist flavorful bread satisfies his sweet tooth...and I like it, too."

This recipe is:

Diabetic Friendly

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Carrot Zucchini Bread Recipe

Prep: 10 min. Bake: 45 min. + cooling

Yield: 32 Servings

10 45 55

Ingredients

1 cup unsweetened applesauce
3/4 cup shredded carrots
3/4 cup shredded peeled zucchini
1/2 cup sugar
1/2 cup egg substitute
1-1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup orange juice

Directions

In a bowl, combine the first eight ingredients. Combine flour, baking powder, baking soda and salt; add alternately with orange juice to carrot mixture. Pour into two greased and floured 8-in. x 4-in. loaf pans. Bake at 350° for 45 minutes or until bread tests done. Cool for 10 minutes; remove from pans to a wire rack to cool completely. Yield: 2 loaves (16 slices each).

Nutritional Analysis: One slice equals 68 calories, trace fat (0 saturated fat), trace cholesterol, 110 mg sodium, 15 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 starch.

Originally published as Carrot Zucchini Bread in Taste of Home October/November 1998, p17

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Carrot Zucchini Bread

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Reviewed on Apr. 22, 2012 by RhonRiv

The taste was good. However, there is TOO much baking powder which makes it collapse. Going to try 1 teaspoon next time and will re-rate at that time.

Reviewed on Aug. 15, 2009 by 5xamom

I baked as directed and these turned out as flat as could be. Any suggestions? I used the tablespoon of baking powder and it wasn't expired- so, no other clues! Tasted great, though!!