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
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 13
Steps:
- 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 : Calories 68 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 15g carbohydrate, Fiber 2g protein.
ZUCCHINI CARROT BREAD
Enjoy this zucchini carrot bread any time of the day. It's the best of both worlds. The bread combines traditional zucchini bread with the flavors of carrot cake. Each slice is super tender and filled with yummy spices. Shredded carrots and walnuts add a nice texture to the bread.
Provided by Kelly Wilson
Categories Sweet Breads
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees F. Grease the bottom and sides of two 9 by 5-inch loaf pans. Dust with flour, tapping out the excess.
- 2. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger, and cloves. Set aside.
- 3. In another large mixing bowl, combine oil, sugar, eggs, and vanilla using a whisk. Mix together well. Add grated zucchini, carrots, and walnuts. Mix together with a rubber spatula until everything is combined.
- 4. Add the flour mixture a little at a time, until all of the flour is just combined. Do Not Overmix.
- 5. Divide the batter evenly between the two prepared pans. Bake for 60 to 65 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pans for 5 minutes, then transfer to a wire rack. Let the bread cool for at least 10 minutes before slicing. The bread can be served warm or at room temperature.
ZUCCHINI CARROT BREAD
Make and share this Zucchini Carrot Bread recipe from Food.com.
Provided by PetsRus
Categories Breads
Time 1h20m
Yield 2 loafes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Sift together, flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl.
- Add the sugar and blend.
- Mix the eggs with the oil and add that to the flour mixture, mix again.
- Mix the zucchini, carrots and walnuts, add and mix.
- Put this in 2 greased loaf pans and bake for approx 50 minutes or until done in the centre.
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.
Provided by saranade60
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat 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 into the flour mixture until batter is just combined. Fold zucchini and carrots into batter. Divide batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center of the loaves comes out clean, about 1 hour.
Nutrition Facts : Calories 183.7 calories, Carbohydrate 39.7 g, Cholesterol 34.9 mg, Fat 1.3 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 257.7 mg, Sugar 20.9 g
NICOLE'S WINTER CARROT ZUCCHINI BREAD
This is an amazing breakfast or snack bread that's full of healthy ingredients and tastes awesome... It's easy to make, and will be gone in no time.
Provided by Nicole
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 3h50m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan with non-stick spray. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl until well blended.
- Beat egg whites with a mixer until light and frothy. Stir in applesauce, brown sugar, zucchini, carrots, and vanilla until well combined. Mix in the raisins and pecans. Add the flour mixture, stirring just until blended. Pour the batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes. Cool bread in pans for 10 minutes, then remove, and cool completely on a wire rack.
Nutrition Facts : Calories 172.5 calories, Carbohydrate 34 g, Fat 2.9 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 0.3 g, Sodium 263.4 mg, Sugar 17.5 g
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