Carrot Zucchini Bread

READY IN: 1hr 15mins
Recipe by Vino Girl

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

Top Review by 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.

Ingredients Nutrition

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.

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