Zucchini Carrot Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Sweet & Low, 80 servingGranulated Sugar, 1 cupFlour, white, 2 cupCinnamon, ground, 2 tspVanilla Extract, 1 tspZucchini, 1 cup, mashedCarrots, raw, 1.2 cup, gratedBaking Soda, 1 tspBaking Powder, .25 tspSalt, .25 tspCanola Oil, .75 cupEgg, fresh, 3 largeCashew Nuts, dry roasted (salt added), .25 cupRaisins, 15 raisins Sunflower Seeds, with salt added, .15 cupPowdered Sugar, 1 tbsp, unsifted
1. Preheat oven to 350 degrees Fahrenheit.
2. Line 9x5x3" pan with parchment paper.
3. Sift flour, cinnamon, baking soda, baking powder and salt into a medium bowl.
4. Beat sugar, sweet n low, oil, eggs and vanilla to blend in a large bowl.
5. Mix in zucchini and carrots, then dry ingredients, then nuts, seeds and raisins. Stir well.
6. Transfer batter to prepared pan. Bake until tester in center comes out clean (about 1 hour, 20 minutes).
7. Cool bread for at least 15 minutes.
8. Flip bread and peel off parchment paper.
9. Cool completely, then sift powdered sugar on top.
Serving Size: makes 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user JUSTDANDELION.
2. Line 9x5x3" pan with parchment paper.
3. Sift flour, cinnamon, baking soda, baking powder and salt into a medium bowl.
4. Beat sugar, sweet n low, oil, eggs and vanilla to blend in a large bowl.
5. Mix in zucchini and carrots, then dry ingredients, then nuts, seeds and raisins. Stir well.
6. Transfer batter to prepared pan. Bake until tester in center comes out clean (about 1 hour, 20 minutes).
7. Cool bread for at least 15 minutes.
8. Flip bread and peel off parchment paper.
9. Cool completely, then sift powdered sugar on top.
Serving Size: makes 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user JUSTDANDELION.
Nutritional Info Amount Per Serving
- Calories: 333.3
- Total Fat: 17.3 g
- Cholesterol: 46.5 mg
- Sodium: 215.7 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 1.6 g
- Protein: 4.7 g
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