Best Nicoles Winter Carrot Zucchini Bread Recipes

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ZUCCHINI CARROT BREAD



Zucchini Carrot Bread image

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

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

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

ZUCCHINI CARROT BREAD



Zucchini Carrot Bread image

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

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 1/2 cups sugar
3 eggs, beaten
1 cup vegetable oil
1 cup grated zucchini
1 cup grated carrot
1 cup chopped walnuts

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.

CARROT ZUCCHINI BREAD



Carrot Zucchini Bread image

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

1 cup unsweetened applesauce
3/4 cup shredded carrots
3/4 cup shredded peeled zucchini
1/2 cup sugar
1/2 cup egg substitute
1-1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup orange juice

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 WALNUT BREAD



Zucchini Walnut Bread image

A delicious, moist, bread which may be glazed with confectioners' sugar, even better after frozen.

Provided by Barbara Domurat

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 24

Number Of Ingredients 12

1 cup chopped walnuts
4 eggs
2 cups white sugar
1 cup vegetable oil
3 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
¾ teaspoon baking powder
2 cups grated zucchini
1 cup raisins
1 teaspoon vanilla extract

Steps:

  • Whisk together flour, baking soda, salt, cinnamon, and baking powder.
  • In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
  • Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.

Nutrition Facts : Calories 276.1 calories, Carbohydrate 36.5 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 253 mg, Sugar 20.7 g

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