Zucchini Carrot Bread Recipe - Allrecipes.com
  • READY IN hrs

Zucchini Carrot Bread

Recipe by  

"A delicious light version of a classic quick bread. It is so moist and rich you would never guess it didn't have all the oil of the original version."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  2. Mix flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice together in a bowl. Beat sugar, applesauce, and eggs together in a separate bowl; mix into the flour mixture until batter is just combined. Fold zucchini and carrots into batter. Divide batter between the prepared loaf pans.
  3. Bake in the preheated oven until a toothpick inserted in the center of the loaves comes out clean, about 1 hour.
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Footnotes

  • Cook's Notes:
  • This is a very forgiving bread. Feel free to experiment with nuts and/or raisins.
  • You could also substitute Splenda® for some or all of the sugar or Egg Beaters® for the whole eggs if you are looking for something even lighter!
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Nutrition

  • Calories
  • 184 kcal
  • 9%
  • Carbohydrates
  • 39.7 g
  • 13%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 1.3 g
  • 2%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 258 mg
  • 10%

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

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