The Best Recipes Zucchini Carrot Bread

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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
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon allspice
• 1 1/2 cups white sugar
• 1 cup unsweetened applesauce
• 3 eggs
• 2 cups grated zucchini
• 1/2 cup grated carrots

Instructions :

Prep : 15M	Cook : 16M	Ready in : 1H15M

• 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.

Notes :

• Cook's Notes:
• This is a very forgiving bread. Feel free to experiment with nuts and/or raisins.
• You could also substitute Splenda® for some or all of the sugar or Egg Beaters® for the whole eggs if you are looking for something even lighter!

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