Carrot Zucchini Bread

Submitted by Vino Girl

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

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Yields: 2 loaves
• Serves: 32

ingredients

• 236.59 ml unsweetened applesauce
• 177.44 ml carrot, shredded
• 177.44 ml zucchini, shredded and peeled
• 118.29 ml sugar
• 118.29 ml egg substitute (or 2 eggs)
• 7.39 ml pumpkin pie spice
• 4.92 ml ground cinnamon
• 2.46 ml ground nutmeg
• 709.77 ml flour
• 14.79 ml baking powder
• 2.46 ml baking soda
• 2.46 ml salt
• 177.44 ml 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.

 

[AMC3972]

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.