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Carrot Zucchini Bread

When my husband was diagnosed with diabetes, many of the treats he enjoyed were off-limits. This moist, flavorful bread satisfies his sweet tooth—and I like it, too. —Edna Bright, Paris, Illinois
  • Total Time
    Prep: 10 min. Bake: 45 min. + cooling
  • Makes
    2 loaves (16 pieces each)

Ingredients

  • 1 cup unsweetened applesauce
  • 3/4 cup shredded carrots
  • 3/4 cup shredded peeled zucchini
  • 1/2 cup sugar
  • 1/2 cup egg substitute
  • 1-1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup orange juice

Directions

  • In a bowl, combine the first 8 ingredients. Combine flour, baking powder, baking soda and salt; add alternately with orange juice to carrot mixture. Pour into 2 greased and floured 8x4-in. loaf pans. Bake at 350° until bread tests done, about 45 minutes. Cool for 10 minutes; remove from pans to a wire rack to cool completely.
Nutrition Facts
1 piece: 68 calories, 0 fat, 0 cholesterol, 110mg sodium, 15g carbohydrate, 2g protein.

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