Prep 15 mins
Cook 55 mins
Adapted from MSN. Lookin for ways to use the zucchini flowing from my garden.
- 2 3⁄4 cups all-purpose flour
- 1⁄2 cup toasted wheat germ
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup egg substitute
- 1 cup granulated sugar
- 1 cup zucchini (finely shredded)
- 1 cup carrot (finely shredded)
- 1⁄2 cup brown sugar
- 1⁄2 cup applesauce
- Grease bottom and 1/2 inch up the sides of two 8x4x2-inch loaf pans. Set aside.
- In a large mixing bowl stir together flour, wheat germ, baking powder, baking soda, and salt. Make a well in the center of dry mixture.
- In a medium mixing bowl combine eggs, granulated sugar, zucchini, carrot, brown sugar, and applesauce; mix well. Add all at once to dry mixture. Stir just until moistened (batter should be lumpy). Pour batter into loaf pans.
- Bake in a 350 degree F oven for 45 to 55 minutes or until a wooden toothpick inserted near center comes out clean. (If necessary, cover loosely with foil during last 10 to 15 minutes of baking to prevent overbrowning.) Cool in pans on wire racks 10 minutes. Remove from pans and cool thoroughly on wire racks. Wrap and store overnight before slicing. Makes 2 loaves.
- Make-Ahead Tip: Prepare, bake, and cool loaves completely. Place loaves in freezer containers or bags and freeze for up to 1 month. Before serving, thaw the wrapped loaf overnight in the refrigerator.
Lovely recipe! I halved it and made 10 muffins that baked for 21 minutes. I liked the texture and I agree that maybe adding a bit of cinnamon would be nice.
I love how healthy this bread is with the many vitamins and nutrients it's full of! Great guilt free desert or snack. ;) I made it for a group of friends that were extremely hesitant to try a bread with zucchini and carrot, but in the end they all went back for seconds and wanted the recipe. I added cinnamon and we all felt it gave it the best flavor. I also used wheat flour for one of the cups of flour to make it even more nutritious. I'll be making this again. Thanks!
Always looking for low fat baked goods that suit the WW program and this fit the bill and more. The resulting bread is dense and flavorful and pleasing to everyone who enjoyed it with me. I made several smallish changes to the recipe to suit my tastes and pantry including 1) using 1 cup of whole wheat flour for white; 2) using 2 parts Splenda granular to 1 part white sugar and 3) adding 1/2 cup of dried currents. Next time I might add a 1/2 teaspoon if cinnamon, not that it needed it just a favorite flavor of mine. With my changes, this was just 2 points per serving with the loaf cut into 9 pieces. A big bang for the buck. Thanks MsSally. Made for *Holiday Tag*.