Spiced Carrot-Zucchini Bread
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
Submitted by: LP2278
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.
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.
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.
