Recipe by jandeli
"This is a moist delicious bread, excellent for weekend brunch."
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3 1/2 cups
eggs, lightly beaten
1 1/2 cups
packed brown sugar
This was great! I used whole wheat pastry flour, and think I will add a little more brown sugar next time. My family loved it, thank you.
I'm frustrated I chose to make this bread because I used a lot of good ingredients that would have tasted much better prepared almost any other way. I added extra spice, vanilla and almond extract and a 1/4 cup extra sugar, and it is still bland. I'm also going to try a sweet cream cheese and hope that I don't have to just throw the loaves away.
I made these into little muffins and my 12 month old son loves them. I really like that they don't have a lot of sugar. Delicious! ;o)
I loved this recipe. It's like a harvest quick bread, but not the same old zucchini bread. The citrus zest is a nice touch, but I only jad orange so I don't know what the lemon would have done. I baked it a little longer to pull out a clean toothpick. Wonderful, it'll go into my recipe box. Thanks.
Great bread! I added a tsp. of cloves and a tsp. of vanilla. This does not have alot of sugar which makes it great for those on low sugar diets. Will make a great breakfast bread. Shared a loaf with friends and they raved. Thank you!
It's good but something is missing. I even added cloves, extra cinnamon,nutmeg, and some crushed pineapple and they are still pretty bland. They will be fine for my 2 yr old though...
I made these with a few of the suggestions from the reviews (sub applesauce for oil and used egg substitute) and they came out like rubber:( Not happy at all...
I was not fond of this recipe. Not enough flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Zucchini Bread
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 30
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This bread is moist and delicious—great for a snack or dessert.