Zucchini Carrot Bread

Zucchini Carrot Bread

4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 84.7
  • Total Fat: 0.7 g
  • Cholesterol: 17.7 mg
  • Sodium: 136.9 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.5 g

View full nutritional breakdown of Zucchini Carrot Bread calories by ingredient


adapted from adapted from
Number of Servings: 24


    • 3 cups flour
    • 1 cup unsweetened applesauce
    • 3/4 cup carrots - shredded
    • 3/4 cup zucchini - peeled and shredded
    • 1/2 cup low-pulp orange juice
    • 1/3 cup honey
    • 2 large eggs
    • 2 tsp baking powder
    • 1 and 1/2 teaspoons pumpkin pie spice
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon salt


Preheat oven to 350 degrees.

Lightly grease two 8x4 inch loaf pans and sprinkle with a big pinch of flour.

In a large mixing bowl, combine applesauce, carrots, zucchini, honey, eggs, cinnamon, nutmeg and pumpkin spice.

In a seperate bowl, combine flour, baking powder, baking soda and salt. Stir in orange juice and the mixture from the first bowl alternately.

Pour combined mixture into prepared bread pans and bake for 45 minutes or until a toothpick inserted into the center of a loaf comes out dry.

Allow to cool at least 15 minutes before serving or removing from the pans.

This recipe makes two loaves of bread, 12 slices each.

Number of Servings: 24

Recipe submitted by SparkPeople user PESCETARIAN.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    I used whole wheat flour and added walnuts, yummy. Even DH liked it. - 8/29/16

  • no profile photo

    Very Good
    I also used whole wheat flour and it was very moist. - 6/25/18