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Nicole's Winter Carrot Zucchini Bread

By: Nicole

"This is an amazing breakfast or snack bread that's full of healthy ingredients and tastes awesome... It's easy to make, and will be gone in no time."

Rate/Review | Read Reviews (38)

Prep Time:
30 Min

Cook Time:
1 Hr 20 Min

Ready In:
3 Hrs 50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 9x5 inch loaf

Ingredients

1 cup all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt
6 egg whites
1/2 cup unsweetened applesauce
1 1/2 cups brown sugar
1 cup grated unpeeled zucchini
1 cup grated carrot
2 teaspoons vanilla extract
1/2 cup raisins
1/2 cup chopped pecans

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan with non-stick spray. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl until well blended.
Beat egg whites with a mixer until light and frothy. Stir in applesauce, brown sugar, zucchini, carrots, and vanilla until well combined. Mix in the raisins and pecans. Add the flour mixture, stirring just until blended. Pour the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes. Cool bread in pans for 10 minutes, then remove, and cool completely on a wire rack.