A lighter variation of the traditional quick bread is this delightful zucchini and carrot bread. You wouldn’t know it didn’t include all of the oil in the original because it’s so moist and delicious.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 16 |
| Yield: | 2 9×5-inch loaves |
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground nutmeg
- ½ teaspoon allspice
- 1 ½ cups white sugar
- 1 cup unsweetened applesauce
- 3 eggs
- 2 cups grated zucchini
- ½ cup grated carrots
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9×5-inch loaf pans.
- 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 wet ingredients into dry ingredients until just combined, then fold in zucchini and carrots. Divide batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
- This is a very forgiving bread recipe. Feel free to experiment with nuts and/or raisins.
- You could also substitute Splenda for some or all of the sugar, and try Egg Beaters for the whole eggs if you are looking for something even lighter!
Nutrition Facts
| Calories | 184 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 0 g |
| Sodium | 258 mg |
| Sugars | 21 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Turned out great! I often use applesauce instead of oil. I didn’t have any allspice so I added a little ginger. I also used coconut sugar instead of white sugar. It was a big hit and I’m making more today!
Good taste but very dense. Kind of disappointed
delicious
Great recipe !! I actually use a mix of canola oil and apple sauce for
Sorry, but I actually threw these away. I think it could be adjusted because the flavor was okay. The texture was pretty horrible though. That may be due to the applesauce and could be fixed with adding oil. That, of course, would raise the calories and defeat the purpose.
This was a very good recipe! I did make a couple of changes, adding some shredded yellow squash with the zucchini and carrots to make 2 1/2 cups. I also used half whole wheat and half white flour, and instead of the loaves I made two dozen muffins, baking for 20 minutes. Other than that, I followed the recipe as written. Amazingly moist with a nice crumb, even though there’s no added fat!