Carrot Zucchini Bread

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

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

Ingredients

• 1  cup unsweetened applesauce
• 3⁄4 cup carrot, shredded
• 3⁄4 cup zucchini, shredded and peeled
• 1⁄2 cup sugar
• 1⁄2 cup egg substitute (or 2 eggs)
• 1 1⁄2 teaspoons pumpkin pie spice
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 3  cups flour
• 1  tablespoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 3⁄4 cup  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.