Zucchini / carrot bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
*Flour, white, 2 cup (remove)*Wheat flour, white, all-purpose, unenriched, 1 cup (remove)*Baking Powder, 0.5 tsp (remove)*Arm & Hammer Baking Soda, 2 tsp (remove)Cinnamon, ground, 0.5 tbsp (remove)Nutmeg, ground, 0.5 tsp (remove)Cloves, ground, 0.5 tsp (remove)Salt, 1 tsp (remove)Brown Sugar, 2 cup, unpacked (remove)Egg, fresh, whole, raw, 3 large (remove)*Motts unsweetened Applesauce, 6 oz (remove)*Kirkland Pure Vanilla Extract, 2 tsp (remove)*100% Pure Vegetable Oil, 4 tbsp (remove)Zucchini, 2 cup, sliced (remove)Carrots, raw, 1 cup, grated (remove)
in medium bowl add flours, baking soda, baking powder, cinnamon, nutmeg, cloves and salt, in separate bowl add brown sugar. eggs. applesauce. vanilla and oil mix well then add zucchini/ carrots mix well to the wet ingredient . then combine wet ingredients to dry ingredients and mix until well combined preheat oven to 325 divide batter into two 8inch loaf pan first spray pans with non stick cooking and lightly flour both pans spray back for approx. 50 to 60 minutes or untill knife comes out clean cool on wire racks.
Serving Size: makes 10 servings per loaf of bread
Number of Servings: 20
Recipe submitted by SparkPeople user PTMUGUCA2.
Serving Size: makes 10 servings per loaf of bread
Number of Servings: 20
Recipe submitted by SparkPeople user PTMUGUCA2.
Nutritional Info Amount Per Serving
- Calories: 166.8
- Total Fat: 3.8 g
- Cholesterol: 27.9 mg
- Sodium: 170.4 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 1.1 g
- Protein: 3.1 g
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