5 Reviews

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.

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Pardeemom August 09, 2008

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!

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Enjolinfam May 13, 2008

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*.

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justcallmetoni April 20, 2008

these were very good, I used 2 whole eggs in place of the egg substitute, also added in 1 teaspoon cinnamon, for a low-fat recipe these baked out quite nice, thanks MsSally!...Kitten

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Kittencal@recipezazz September 03, 2007

Very tasty and moist, with a nice color combination. I used part Splenda and part sugar. I will add some chopped walnuts next time, also. Thanks for posting!

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Outta Here August 29, 2007
Carrot-Zucchini Loaves