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    You are in: Home / Recipes / Carrot Zucchini Bread Recipe
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    Carrot Zucchini Bread

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on August 26, 2006

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 11, 2006

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Carrot Zucchini Bread

    Serving Size: 1 (38 g)

    Servings Per Recipe: 32

    Amount Per Serving
    % Daily Value
    Calories 66.3
     
    Calories from Fat 2
    71%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 99.5 mg
    4%
    Total Carbohydrate 14.1 g
    4%
    Dietary Fiber 0.5 g
    2%
    Sugars 3.8 g
    15%
    Protein 1.8 g
    3%

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