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Carrot Zucchini Bread

 Carrot Zucchini Bread
"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."
32 ServingsPrep: 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).
Nutritional Facts: One slice equals 68 calories, trace fat (0 saturated fat), trace cholesterol, 110 mg sodium, 15 g carbohydrate, 0 fiber,

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Carrot Zucchini Bread (continued)

Nutritional Facts: 2 g protein. Diabetic Exchanges: 1 starch.