This delicious zucchini and carrot bread is a light version of a classic quick bread Its so moist and rich you would never guess it doesnt have all the oil that the original version has
Prep Time
1 hr 15 mins
Dificult
Medium
Servings
16
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
Mix flour
cinnamon
salt
baking soda
baking powder
nutmeg
and allspice together in a bowl. Beat sugar
applesauce
and eggs together in a separate bowl. Mix wet ingredients into dry ingredients until just combined
then fold in zucchini and carrots. Divide batter between the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted in the center comes out clean
about 1 hour.
Tips
This is a very forgiving bread recipe. Feel free to experiment with nuts and/or raisins.
You could also substitute Splenda for some or all of the sugar
and try Egg Beaters for the whole eggs if you are looking for something even lighter!