Carrot Zucchini Bread

Name: Carrot Zucchini Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2 loaves (12 pieces each).
Ingredients: 1 cup unsweetened applesauce; 3/4 cup shredded carrots; 3/4 cup shredded peeled zucchini; 1/2 cup sugar; 2 large eggs, room temperature; 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

TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling YIELD: 2 loaves (12 pieces each).

When my husband was diagnosed with diabetes, many of the treats he enjoyed were off-limits. This moist, flavorful bread satisfies his sweet tooth—and I like it, too. —Edna Bright, Paris, Illinois

Ingredients

1 cup unsweetened applesauce
3/4 cup shredded carrots
3/4 cup shredded peeled zucchini
1/2 cup sugar
2 large eggs, room temperature
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

1. Preheat oven to 350°. In a bowl, combine the first 8 ingredients. Combine flour, baking powder, baking soda and salt; add alternately to carrot mixture with orange juice. Pour into 2 greased and floured 8x4-in. loaf pans.
2. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool for 10 minutes; remove from pans to a wire rack to cool completely.

Nutrition Facts

1 piece: 90 calories, 1g fat (0 saturated fat), 16mg cholesterol, 145mg sodium, 19g carbohydrate (6g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.

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