Zucchini Carrot Bread
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Zucchini Carrot Bread calories by ingredient
Introduction
Subbed 2 cups sugar for 1 cup sugar, 8 tsp sweet n low. Subbed canola oil for shortening, used parchment paper to line pan to avoid extra butter. Subbed 2 cups sugar for 1 cup sugar, 8 tsp sweet n low. Subbed canola oil for shortening, used parchment paper to line pan to avoid extra butter.Number of Servings: 12
Ingredients
-
Sweet & Low, 80 serving
Granulated Sugar, 1 cup
Flour, white, 2 cup
Cinnamon, ground, 2 tsp
Vanilla Extract, 1 tsp
Zucchini, 1 cup, mashed
Carrots, raw, 1.2 cup, grated
Baking Soda, 1 tsp
Baking Powder, .25 tsp
Salt, .25 tsp
Canola Oil, .75 cup
Egg, fresh, 3 large
Cashew Nuts, dry roasted (salt added), .25 cup
Raisins, 15 raisins
Sunflower Seeds, with salt added, .15 cup
Powdered Sugar, 1 tbsp, unsifted
Tips
More raisins would be good, or craisins. They have some cool flavors out now. The blueberry ones would be pretty good.
Also I just threw in whatever nuts I had, but walnuts would be the best in this bread.
Instead of carrots, you can add sweet potato or another favorite vegetable. Just make sure you grate it thin enough to be good in bread.
Directions
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.