Zucchini Recipe | Zucchini Carrot Bread

A delicious light version of a classic quick bread. It is so moist and rich you would never guess it didn't have all the oil of the original version.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon ground nutmeg
• ½ teaspoon allspice
• 1 ½ cups white sugar
• 1 cup unsweetened applesauce
• 3 eggs
• 2 cups grated zucchini
• ½ cup grated carrots

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
2. 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 into the flour mixture until batter is just combined. Fold zucchini and carrots into batter. Divide batter between the prepared loaf pans.
3. Bake in the preheated oven until a toothpick inserted in the center of the loaves comes out clean, about 1 hour.

Nutrition Facts

• calories183.7
• carbohydrateContent39.7 g
• cholesterolContent34.9 mg
• fatContent1.3 g
• fiberContent1.3 g
• proteinContent3.9 g
• saturatedFatContent0.4 g
• sodiumContent257.7 mg
• sugarContent20.9 g