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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 133.1
  • Total Fat: 2.7 g
  • Cholesterol: 0.6 mg
  • Sodium: 169.1 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.7 g

View full nutritional breakdown of Spiced Carrot-Zucchini Bread calories by ingredient
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Spiced Carrot-Zucchini Bread

Submitted by: LP2278

Introduction

This is a dense, moist bread packed with vitamin A. A good way to get your family (or yourself) to eat more vegetables!

This recipe is for two loaves of bread. I make one regular loaf and four mini loaves. You can simply cut the measurements in half to make one loaf.
This is a dense, moist bread packed with vitamin A. A good way to get your family (or yourself) to eat more vegetables!

This recipe is for two loaves of bread. I make one regular loaf and four mini loaves. You can simply cut the measurements in half to make one loaf.

Number of Servings: 32

Ingredients

    2 1/2 cups whole wheat flour
    1 1/2 cups unbleached all-purpose flour
    2/3 cup sugar
    1/2 cup ground flax seed
    1/4 cup wheat germ
    1 1/2 tsp baking soda
    1 tsp baking powder
    1 tsp salt
    4 tsp ground cinnamon
    2 tsp pumpkin pie spice
    1 cup 2% milk
    1/4 cup Smart Balance Omega oil
    4 egg whites
    2/3 cup honey
    16 oz carrot chips/baby carrots/peeled carrots
    2 large (10-inch) zucchini squash (about 5 cups sliced)

Directions

Combine dry ingredients in large mixing bowl; mix well. Add milk, oil, egg whites, and honey; mix until dry ingredients are wet. Use a food processor to chop the carrots into tiny pieces. Add carrots to mixture. Use grating blade on food processor to shred zucchini. Add zucchini to mixture; mix well.

Preheat oven to 325 degrees. Use nonstick cooking spray on pans. Fill pans with batter. If using mini loaf pans, measure about 1 1/8 cups of batter into each pan. Bake at 325 for 45 min to 1 hour, using toothpick test.

This recipe makes 32 servings: 16 servings in the regular loaf, 4 in each mini loaf. You can also make these in muffin pans; reduce cooking time to about 30 minutes (makes 18 muffins).

Number of Servings: 32

Recipe submitted by SparkPeople user LP2278.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I made it with 3 whole eggs and evap. milk. Surprised at how many vegetables were in it! It came out moist, yummy, and satisfying. I may add more spice next time. I had to bake it quite a bit longer in my convection oven. I shipped one loaf and will have to let you know if it ships well. - 10/6/11

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