Nicole's Winter Carrot Zucchini Bread

Applesauce and egg whites provide the moisture in Nicole's nutty, whole wheat winter zucchini-carrot bread recipe with cinnamon, nutmeg, and cloves.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 50 mins
• Calories: 173 Calories

Ingredients

• 1 teaspoon baking soda
• 1 cup all-purpose flour
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 tablespoon ground cinnamon
• 6 egg whites
• nonstick cooking spray
• 1 cup grated carrot
• 0.5 teaspoon ground cloves
• 0.5 cup chopped pecans
• 0.5 cup raisins
• 1.5 cups brown sugar
• 0.25 teaspoon baking powder
• 0.5 cup unsweetened applesauce
• 1.5 cups whole wheat flour
• 1 cup grated unpeeled zucchini

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Coat a 9x5-inch loaf pan with nonstick spray.

Step 2

Sift whole wheat flour, all-purpose flour, cinnamon, baking soda, nutmeg, salt, cloves, and baking powder together in a medium bowl until well blended. Set aside.

Step 3

Beat egg whites in a large bowl with an electric mixer until light and frothy; stir in brown sugar, zucchini, carrots, applesauce, and vanilla until well combined. Stir in raisins and pecans. Stir in flour mixture just until blended. Pour batter into the prepared pan.

Step 4

Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour 20 minutes. Cool in the pan for 10 minutes, then remove bread from the pan; cool completely on a wire rack.