WHOLE WHEAT ZUCCHINI OR CARROT BREAD
You won't believe it's an all whole wheat quick bread! Lower in sugar (honey) that most recipes, this zucchini bread is fabulous. Low fat seekers can sub 1 cup of applesauce for oil. I have not made the carrot bread variety. From Whole Foods for the Whole Family.
Provided by Kate 8
Categories Quick Breads
Time 1h10m
Yield 1 9" loaf, 18 serving(s)
Number Of Ingredients 13
Steps:
- Beat together oil and honey, then add eggs, vanilla and zucchini.
- Sift dry ingredients and add to zucchini mixture.
- Add nuts last.
- Bake in a greased 9" loaf pan at 350F for 45 to 60 minutes.
Nutrition Facts : Calories 150.1, Fat 8.8, SaturatedFat 1.3, Cholesterol 20.7, Sodium 144.4, Carbohydrate 16.6, Fiber 1.7, Sugar 8.3, Protein 2.8
CARROT ZUCCHINI BREAD
You can also make this an all-carrot bread by substituting the grated zucchini for an additional 1.5 cups grated carrot. To cut down on some fat, try substituting equal part unsweetened applesauce for the oil (for a little extra flavor and texture, add 2 tbsp of oil along with the applesauce). Try adding some chocolate chips, nuts, or cinnamon to taste.
Provided by mikey ev
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 365*. Grease an 8"x 3" loaf pan, set aside.
- In a medium bowl, combine the eggs and the oil; mix well.
- Add the raisins, carrots, and zucchini; mix.
- Add the flour, baking powder, baking soda and salt; mix (be careful not to overmix!).
- Lastly, fold in the brown sugar.
- Pour the mixture into loaf pan and bake for around 55 min, or until a toothpick comes out clean.
- Remove from oven and allow cooling for 5 minute.
Nutrition Facts : Calories 262.1, Fat 12.2, SaturatedFat 1.8, Cholesterol 42.3, Sodium 221, Carbohydrate 35.7, Fiber 1.1, Sugar 19.5, Protein 3.7
ZUCCHINI CARROT RAISIN WALNUT BREAD
Make and share this Zucchini Carrot Raisin Walnut Bread recipe from Food.com.
Provided by Julieannie
Categories Quick Breads
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Grease and flour 9"x 5" loaf pan.
- Mix together flour, spices, salt, baking powder and soda.
- In a separate bowl beat eggs, sugars, applesauce and vanilla extract. Mix in zucchini and carrot. Stir in dry ingredients, then walnuts and raisins. Mix well.Pour into greased and floured pan.
- Bake for 55 minutes in center of oven. The bread is done when a toothpick inserted in the center comes out clean.
- Cool in pan about 15 minutes. If you greased the pan, cut around the edge with a butter knife to loosen. Turn out onto wire rack to cook completely.
- Eat alone or top with low-fat cream cheese, strawberries or powdered sugar.
Nutrition Facts : Calories 586, Fat 12.9, SaturatedFat 1.9, Cholesterol 105.8, Sodium 514.4, Carbohydrate 111.2, Fiber 4.8, Sugar 64.9, Protein 11
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
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
ZUCCHINI CARROT BLACK WALNUT BREAD
Black walnuts are a native American nut that has a strong, slightly bitter flavor. They are not always easy to find in the grocery, but you can substitute regular walnuts with equally good results. This bread can be frozen. As soon as possible after cooling, enclose bread in a plastic freezer bag, plastic wrap, or foil and seal well. Will stay fresh for two to three months. When ready to serve, simply remove the wrapped bread from the freezer and allow bread to stand, still wrapped, at room temperature until thawed. Or unwrap the bread and place on a baking sheet in a 350 F. oven for ten to fifteen minutes until thawed.
Provided by Olha7397
Categories Quick Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Butter ONE-8 1/2 x 4 1/2 inch pan OR three - 5 3/4 x 3 1/2 inch loaf pans.
- In a large bowl using an electric mixer, beat the eggs until foamy. Add the oil, sugars and vanilla and beat at high speed until the mixture is very thick and fluffy.
- With a spoon, stir in the shredded zucchini and carrot.
- Stir the flour, wheat germ, baking powder, baking soda, salt, and walnuts together in another bowl. Blend into the zucchini mixture just until the flour is no longer visible. Pour the batter into the prepared loaf pan or pans.
- Bake for 1 hour for the large loaf, or 35 to 40 minutes for the smaller loaves, or until a wooden skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool thoroughly. Makes 1 Large OR 3 Small loaves.
- The Great Holiday Baking Book.
Nutrition Facts : Calories 3470.8, Fat 164.1, SaturatedFat 20.7, Cholesterol 423, Sodium 3921.7, Carbohydrate 444.9, Fiber 20.8, Sugar 212.2, Protein 68
CARROT APPLE ZUCCHINI BREAD
Bread recipe is incredibly moist and flavorful! Vibrant colors from the carrot, apple, and zucchini makes this quick bread irresistible!
Provided by Bonnie G 2
Categories Quick Breads
Time 1h5m
Yield 2 Loaves, 24 serving(s)
Number Of Ingredients 21
Steps:
- Bread:.
- Preheat the oven to 350 degrees.
- Grease and flour two 8x4 inch loaf pans. Line with parchment paper and set aside. (I use the baking spray with flour in it.).
- Place zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the zucchini, or as much as you can. Set aside.
- In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.
- In a separate large bowl, whisk together the butter and sugar.
- Add eggs, orange juice, and vanilla and whisk until combined.
- Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.
- Pour into prepared pans.
- Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.
- Let cool completely before icing.
- Cream Cheese Glaze/Frosting:.
- Cream together cream cheese and butter with a hand mixer.
- Add in 2 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
- Frost bread and enjoy.
Nutrition Facts : Calories 302.5, Fat 13.7, SaturatedFat 7.4, Cholesterol 54, Sodium 176.6, Carbohydrate 42.6, Fiber 1.2, Sugar 28.2, Protein 3.3
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.
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