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Nicole's Winter Carrot Zucchini Bread

Nicole's Winter Carrot Zucchini Bread


"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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3 h 50 m servings 173 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 46
  1. 55 Ratings

Most helpful positive review

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 an...

Most helpful critical review

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 reall...

Most helpful
Most positive
Least positive

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 an...

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 bra...

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! T...

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-loave...

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...

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

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 b...

No applesauce in the house as I've not been able to make my own lately, so I used one melted stick of butter. I didn't want to waste some oranges that were going south in my fridge, so I zested ...

Fantastic. Added flax meal (1/4 cup) to this as well and omitted the cloves (didn't have any) and nuts (for toddler) and came out great. Very moist. Baked in a bundt pan for an hour, which ga...

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