Nicole's Winter Carrot Zucchini Bread

Nicole's Winter Carrot Zucchini Bread

44 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h 20 m
  • Ready In

    3 h 50 m
Nicole
Recipe by  Nicole

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x5 inch loaf

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Directions

  1. 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.
  2. 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.
  3. 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.

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Reviews (44)

Rate This Recipe
Zenmama
47

Zenmama

Yummy! I made the following changes: 1.5 cups of whole wheat flour, 1/2 cup all purpose, 1/2 cup oat bran. 3 eggs, instead of 6 egg whites (I just didn't know what I would do with the yolks and didn't want to throw them out). 1/2 cup apple sauce and 1/2 cup vegetable oil. I also used 1 cup brown sugar and 1/2 cup white sugar. I also omitted the nuts (made for toddler) and upped the shredded zucchini/carrots to a total of three cups. I too made mini-muffins instead of loaf---13-15 minutes at 350 degrees and voila!!

Nicole
35

Nicole

The cooking time is NOT a mistake. I don't know if you're aware of this, reviewers who said that it was a mistake, but ovens are quite often calibrated differently depending on their age and brand. Also, altitude makes quite a difference in how baked goods turn out. When I cook my bread, it comes out perfectly at the time stated. However, I specifically included "or until toothpick comes out clean" to ensure that everyone else who made this bread would take it out at the right time. Perhaps before you review, you should a) read the recipe more closely and b) pay more attention to the things you're baking.

busymommy
24

busymommy

This is an A+!!! I made as mini-muffins and omitted the pecans. (because I was making them for children including a baby) Delicious!! They are beautiful and wonderful--chock full of goodies! This is hands-down better than the zucchini muffin/bread recipes I've tried!!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 173 cal
  • 9%
  • Fat
  • 2.9 g
  • 4%
  • Carbs
  • 34 g
  • 11%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

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