Nicole's Winter Carrot Zucchini Bread Recipe - Allrecipes.com
Nicole's Winter Carrot Zucchini Bread Recipe
  • READY IN ABOUT 4 hrs

Nicole's Winter Carrot Zucchini Bread

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 9x5 inch loaf Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 20 mins
  • READY IN

    3 hrs 50 mins

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2008

Yummy! I made the following changes: 1.5 cups of whole wheat flour, 1/2 cup all purpose, 1/2 cup oat bran. 3 eggs, instead of 6 egg whites (I just didn't know what I would do with the yolks and didn't want to throw them out). 1/2 cup apple sauce and 1/2 cup vegetable oil. I also used 1 cup brown sugar and 1/2 cup white sugar. I also omitted the nuts (made for toddler) and upped the shredded zucchini/carrots to a total of three cups. I too made mini-muffins instead of loaf---13-15 minutes at 350 degrees and voila!!

 
Most Helpful Critical Review
Dec 08, 2011

I think you have to like spice bread in order to enjoy this. It wasn't very sweet and the spices were overwhelming. No one ate it at the thanksgiving table. However, I think some people really like this sort of flavor, so don't knock it til you try it.

 
Feb 18, 2009

The cooking time is NOT a mistake. I don't know if you're aware of this, reviewers who said that it was a mistake, but ovens are quite often calibrated differently depending on their age and brand. Also, altitude makes quite a difference in how baked goods turn out. When I cook my bread, it comes out perfectly at the time stated. However, I specifically included "or until toothpick comes out clean" to ensure that everyone else who made this bread would take it out at the right time. Perhaps before you review, you should a) read the recipe more closely and b) pay more attention to the things you're baking.

 
Oct 13, 2008

This is an A+!!! I made as mini-muffins and omitted the pecans. (because I was making them for children including a baby) Delicious!! They are beautiful and wonderful--chock full of goodies! This is hands-down better than the zucchini muffin/bread recipes I've tried!!

 
Jan 11, 2010

This is a very tasty, healthy breakfast bread. The only change I made was to use three eggs instead of 6 egg whites, thus eliminating the need to beat the whites, fold, etc. I made 4 mini-loaves, all of which turned out tall, moist, nutty and full of flavor. Will make this again, for sure.

 
Aug 30, 2010

These were just what I was looking for to make for my boys to eat for breakfast. I used 1.25 cups AP flour and 1.25 cups white whole wheat flour, 3 eggs and I put in about 1/3 cup grapeseed oil. I also cut back the nutmeg and cloves a bit as they were for my boys (also left out nuts and raisins for my picky eaters) - if I was making them just for me, I'd have done all the spices and tried it without the oil. They came together beautifully (I made muffins - took 22 min to bake) and each boy has already eaten three (I just took them out of the oven). They are very moist and flavorful. Thanks Nicole for the wonderful recipe!!

 
Aug 23, 2008

Spice content is wonderful, however, 1 hr and 20 minute cooktime is WAY too long. Bread was overdone at 1 hour.

 
Apr 20, 2011

I was wary of making a recipe that did not call for ANY added fats, especially after the last zucchini bread I made called for an entire cup of oil. But I just finished my first slice of this bread and it was fantastic! I was using whole wheat pastry flour, so I increased that division by a half cup. So 2 cups whole wheat pastry flour and 1/2 cup all purpose. I also used 3 whole eggs instead of bothering with the eggwhite business and omitted the nutmeg (didn't have any), raisins and nuts. I know that's a lot of changes, but seriously, it made good bread lol.

 

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Nutrition

  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 34 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.9 g
  • 4%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 263 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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