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Carrot Zucchini Bread

Total Time

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

Makes

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
Carrot Zucchini Bread Recipe photo by Taste of Home

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 with orange juice to carrot mixture. 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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