Simple Way to Zucchini Carrot Bread Allrecipes

Zucchini Carrot Bread

So moist and delicious, the kids will eat it up just as quickly as you can make it!

Recipe Summary Zucchini Carrot Bread

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.

Ingredients | Zucchini Carrot Bread Allrecipes

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

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-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 into the flour mixture until batter is just combined. Fold zucchini and carrots into batter. Divide batter between the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted in the center of the loaves comes out clean, about 1 hour.

Cook's Notes:

This is a very forgiving bread. Feel free to experiment with nuts and/or raisins.

You could also substitute Splenda(R) for some or all of the sugar or Egg Beaters(R) for the whole eggs if you are looking for something even lighter!

Info | Zucchini Carrot Bread Allrecipes

prep: 15 mins cook: 1 hr total: 1 hr 15 mins Servings: 16 Yield: 2 loaves

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