Carrot and Zucchini with walnuts - loaves

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 181.9
  • Total Fat: 4.9 g
  • Cholesterol: 32.1 mg
  • Sodium: 203.1 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.5 g

View full nutritional breakdown of Carrot and Zucchini with walnuts - loaves calories by ingredient
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Makes two delicious, nutritious loaves. Makes two delicious, nutritious loaves.
Number of Servings: 20


    Crushed Pineapple (540 ml) - 2.278 cups Drained ( but reserve 1/4 cup of juice)
    Walnuts, 1/2 cup - chopped
    Whole Wheat Flour ( No Name ) 2 cups
    Salt, 1/2 tsp
    Cinnamon, ground, 2 tsp
    3/4 cup Fat Free Buttermilk
    Egg, fresh, 3 large
    Granulated Sugar, 1 1/2 cup
    *Canola Oil, 1/4 cup
    Apple sauce ( no Name) unsweetened 1/4 cup
    Vanilla Extract, 1 tsp
    Carrots, raw, 1 cup, grated
    Zucchini, 1 cup, grated and drained
    Unsweetened Medium desiccated Coconut 60 ml, 4 tbsp
    *Bob's Red Mill Whole Ground Flaxseed Meal, 3 Tbsp.
    2 tsp baking soda


Makes 2 loaves ( 10 slices per loaf, 1 slice is one serving)
Preheat oven 350 F /180 C
Spray two loaf pans and set aside

Combine carrots , Zucchini and pineapple in one bowl set aside
Chop walnuts ( toasted ) and all dry ingredients in another bowl and set aside.
Combine rest of ingredients plus 1/4 cup reserved pineapple juice, whisk together and add to vegetable mix.- then add this to dry mix and stir until moistened, spoon into loaf pans, smooth batter and bake 1 hour or until toothpick comes out clean!
Cool on wire rack. Each loaf should yeild 10 nice thick slices. Enjoy toasted too.

I do not glaze mine , but if you want to do so use powdered sugar and heated pineapple juice and sprinckle with some toasted coconut to dress up this loaf.

Number of Servings: 20

Recipe submitted by SparkPeople user MELTEAGUE.

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