Carrot Zucchini Bread Recipe

2.5 2 2
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Carrot Zucchini Bread Recipe

Read Reviews
2.5 2 2
Publisher Photo
"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."
Recommended: Banana Bread A to Z
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min. + cooling

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

Nutritional Facts

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

  • 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
  1. 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).
Originally published as Carrot Zucchini Bread in Taste of Home October/November 1998, p17

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Reviews forCarrot Zucchini Bread

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MY REVIEW
RhonRiv User ID: 6006251 22589
Reviewed Apr. 22, 2012

"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."

MY REVIEW
5xamom User ID: 787516 47800
Reviewed Aug. 15, 2009

"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!!"

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