Carrot Zucchini Bread

Vino Girl's Note:

Almost fat and cholesterol free ------ From Taste of Home (October/November 1998)

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Serves: 32

Yield: 2.0 loaves

• 1 cup unsweetened applesauce
• 3/4 cup carrot, shredded
• 3/4 cup zucchini, shredded and peeled
• 1/2 cup sugar
• 1/2 cup egg substitute (or 2 eggs)
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup orange juice

Directions:

1. Preheat oven to 350°F
2. Grease and flour two 8x4 inch loaf pans.
3. Combine the first eight ingredients.
4. In another bowl, combine flour, baking powder, baking soda and salt; add alternately with orange juice to carrot mixture.
5. Pour into pans and bake for 45 minutes or until bread tests done with a wooden pick.
6. Cool for ten minutes before removing from pans to a wire rack to cool completely.

Reviews

[chiclet]

This just didn't work for me at all. I found the orange juice flavor really overwhelmed the flavors of the zucchini and carrot. In addition, the texture did'nt seem quite right to me. I thought it seemed a little too crumbly and dry for a quick-bread, but it's probably because there is no added fat in the recipe. I gave it a few tries, toasted and not, buttered and not, but in the end I had to throw it away. I won't make this again, but thanks for posting the recipe, kburie.

[AMC]

I have made this recipe twice, and both times my husband and I took a loaf to work; both his colleagues and my colleagues love it! The second time I made it, however, I made a few adjustments. I used whole wheat flour and because of that added a little more applesauce (a "heaping" cup). I also increased the salt to 1 teaspoon and the pumpkin pie spice to 2 teaspoons. Thanks for sharing this recipe! It is so exciting to find healthy recipes that taste good.