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.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 184 Calories

Ingredients

• 1 teaspoon baking soda
• ½ teaspoon ground nutmeg
• 1 ½ cups white sugar
• 1 cup unsweetened applesauce
• 1 teaspoon ground cinnamon
• 3 eggs
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon salt
• 2 cups grated zucchini
• ½ cup grated carrots
• ½ teaspoon allspice

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

Step 2

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.

Step 3

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