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Nutrition Facts
Serving Size 1 (38g) Recipe makes 32 servings
Calories 66
Calories from Fat 2		(4%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 99mg		4%
Potassium 59mg		1%
Total Carbohydrate 14.1g		4%
	Dietary Fiber 0.6g	2%
	Sugars 3.9g
Protein 1.8g		3%
detailed view... how is this calculated?

Carrot Zucchini Bread

Recipe #120601 | 1¼ hours | 30 min prep

⁽²⁾ RATE IT NOW Print Recipe

By: Vino Girl
May 5, 2005

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

SERVES 32 , 2 loaves (change servings and units)

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.

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Featured Reviews for This Recipe

From: chiclet

On Aug 26, 2006

This just didn't work for me at all. I found the orange juice flavor really overwhelmed the flavors of the zucchini and carrot. In addition, the texture did'nt seem quite right to me. I thought it seemed a little too crumbly and dry for a quick-bread, but it's probably because there is no added fat in the recipe. I gave it a few tries, toasted and not, buttered and not, but in the end I had to throw it away. I won't make this again, but thanks for posting the recipe, kburie.

1 people found this review helpful

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From: AMC

On Aug 11, 2006

I have made this recipe twice, and both times my husband and I took a loaf to work; both his colleagues and my colleagues love it! The second time I made it, however, I made a few adjustments. I used whole wheat flour and because of that added a little more applesauce (a "heaping" cup). I also increased the salt to 1 teaspoon and the pumpkin pie spice to 2 teaspoons. Thanks for sharing this recipe! It is so exciting to find healthy recipes that taste good.

1 people found this review helpful

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