Zucchinicarrot Bread Recipes

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HEALTHIER ZUCCHINI AND/OR CARROT BREAD



Healthier Zucchini and/or Carrot Bread image

Zucchini (or carrot) bread that is just a little bit healthier and just as delicious.

Provided by Carolyn Shearlock

Categories     Bread     Sweets

Time 45m

Number Of Ingredients 13

2 tablespoons canola ((OR vegetable oil))
1/2 cup unsweetened applesauce
2 tablespoons water ((OR milk))
2 tablespoons sugar
1/2 cup Splenda ((or other low calorie sweetener--or use additional sugar))
1 cup grated zucchini and/or carrots
1 cup All-Bran, Bran Buds, bran flakes, raisin bran or Wheaties (if using flakes, crush somewhat before measuring)
2 eggs
1/2 cup whole wheat flour ((or white flour))
1 tablespoon baking powder ((read tips & substitutions--see link in the notes))
1 teaspoon salt
1 tablespoon cinnamon
1/2 cup raisins and/or walnuts ((optional))

Steps:

  • Mix oil, applesauce, water, sugar, Splenda, zucchini and All-Bran. Let sit for 10 minutes to let All-Bran soften. Mix in eggs. Add flour, baking powder, salt, cinnamon and raisins. Mix until just combined.
  • Bake in a greased loaf pan at 325 for 30 to 45 minutes. Bread is done when toothpick inserted in center comes out clean.
  • Bread will nicely fill a small (8"x 4") loaf pan. To fill a large loaf pan (9" x 5" which seems to be the size sold most often in the US), make 1-1/2 times the recipe and bake for about an hour.

Nutrition Facts : Calories 144 kcal, Carbohydrate 27 g, Protein 2 g, Fat 4 g, Cholesterol 39 mg, Sodium 262 mg, Fiber 2 g, Sugar 12 g, ServingSize 1 serving

ZUCCHINI CARROT BREAD



Zucchini Carrot Bread image

Make and share this Zucchini Carrot Bread recipe from Food.com.

Provided by PetsRus

Categories     Breads

Time 1h20m

Yield 2 loafes

Number Of Ingredients 12

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon grated nutmeg
1 1/2 cups sugar
3 eggs, beaten
1 cup vegetable oil
1 cup grated zucchini
1 cup grated carrot
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F.
  • Sift together, flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl.
  • Add the sugar and blend.
  • Mix the eggs with the oil and add that to the flour mixture, mix again.
  • Mix the zucchini, carrots and walnuts, add and mix.
  • Put this in 2 greased loaf pans and bake for approx 50 minutes or until done in the centre.

CARROT ZUCCHINI BREAD



Carrot Zucchini Bread image

This is a moist delicious bread, excellent for weekend brunch.

Provided by jandeli

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 2h30m

Yield 24

Number Of Ingredients 14

3 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1 ½ cups buttermilk
2 tablespoons butter, melted
½ cup packed brown sugar
1 cup shredded zucchini
1 cup shredded carrot
orange, zested
lemon, zested
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. Sift together the flour, baking powder, baking soda, salt, and cinnamon; set aside.
  • Combine the eggs, buttermilk, and melted butter in a mixing bowl. Stir in the brown sugar. Add the zucchini, carrots, and orange and lemon zests.
  • Stir the dry ingredients to the wet ingredients and stir gently until just combined. Fold in the walnuts.
  • Pour batter into prepared loaf pans. Bake at 350 degrees F (175 degrees C) for 60 to 75 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 124.7 calories, Carbohydrate 20.6 g, Cholesterol 18.7 mg, Fat 3.3 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 1 g, Sodium 196.7 mg, Sugar 5.6 g

CARROT ZUCCHINI BREAD



Carrot Zucchini Bread image

When my husband was diagnosed with diabetes, many of the treats he enjoyed were off-limits. This moist, flavorful bread satisfies his sweet tooth-and I like it, too. -Edna Bright, Paris, Illinois

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 13

1 cup unsweetened applesauce
3/4 cup shredded carrots
3/4 cup shredded peeled zucchini
1/2 cup sugar
1/2 cup egg substitute
1-1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup orange juice

Steps:

  • In a bowl, combine the first 8 ingredients. Combine flour, baking powder, baking soda and salt; add alternately with orange juice to carrot mixture. Pour into 2 greased and floured 8x4-in. loaf pans. Bake at 350° until bread tests done, about 45 minutes. Cool for 10 minutes; remove from pans to a wire rack to cool completely.

Nutrition Facts : Calories 68 calories, Fat 0 fat, Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 15g carbohydrate, Fiber 2g protein.

ZUCCHINI BREAD



Zucchini Bread image

Shred, dump and stir: This go-to zucchini bread is super simple. For an easy spin, stir in 1/2 cup of your favorite chopped nuts or a little grated orange zest.

Provided by Food Network Kitchen

Categories     dessert

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 12

Canola nonstick cooking spray, for greasing the pan
1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, melted and cooled slightly
1/3 cup vegetable oil
1 teaspoon pure vanilla extract
2 large eggs
One 8-ounce zucchini (about 1 large), shredded (about 1 1/2 cups)
1 1/2 cups all-purpose flour (see Cook's Note)
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

Steps:

  • Adjust rack to the middle position and preheat the oven to 325 degrees F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
  • Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
  • Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture into the flour mixture until just combined. Spoon the batter into the prepared pan, smoothing out the top with the back of a spoon.
  • Bake, rotating the pan about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
  • Let cool completely in the pan on a wire rack.

ZUCCHINI CARROT BREAD



Zucchini Carrot Bread image

A delicious light version of a classic quick bread. It is so moist and rich you would never guess it didn't have all the oil of the original version.

Provided by saranade60

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h15m

Yield 16

Number Of Ingredients 12

3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground nutmeg
½ teaspoon allspice
1 ½ cups white sugar
1 cup unsweetened applesauce
3 eggs
2 cups grated zucchini
½ cup grated carrots

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  • Mix flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice together in a bowl. Beat sugar, applesauce, and eggs together in a separate bowl; mix into the flour mixture until batter is just combined. Fold zucchini and carrots into batter. Divide batter between the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted in the center of the loaves comes out clean, about 1 hour.

Nutrition Facts : Calories 183.7 calories, Carbohydrate 39.7 g, Cholesterol 34.9 mg, Fat 1.3 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 257.7 mg, Sugar 20.9 g

ZUCCHINI-CARROT BREAD



Zucchini-Carrot Bread image

A yummy twist on a classic zucchini bread that was originally printed in Rachael Ray's Everyday magazine. So moist and delicious...enjoy!

Provided by cookingfor1

Categories     Breakfast

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon baking powder
1 1/2 cups granulated sugar
1/2 teaspoon salt
2 eggs
1/3 cup sour cream
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 1/4 cups grated zucchini
1 1/4 cups grated carrots

Steps:

  • Preheat oven to 350 degrees.
  • Coat an 9"x5" loaf pan with non-stick cooking spray.
  • Sift first 5 ingredients together and set aside.
  • In a large bowl, mix remaining ingredients.
  • Add wet ingredients to dry and combine.
  • Pour batter into loaf pan and place on a sheet pan. Bake for 30 mins.; rotate pan 180 degrees and continue baking another 30-40 minutes or until atoothpick inserted into centre comes out clean.
  • Makes 12 slices (6 weight watchers points per slice).

Nutrition Facts : Calories 297.6, Fat 11.5, SaturatedFat 2.3, Cholesterol 38.1, Sodium 234.2, Carbohydrate 45, Fiber 1.2, Sugar 25.9, Protein 3.9

ZUCCHINI-CARROT BREAD WITH CREAMY HONEY SPREAD



Zucchini-Carrot Bread with Creamy Honey Spread image

Take two veggies often blended into breads and combine them for a whole new flavor, great with our cream cheese spread.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h5m

Yield 24

Number Of Ingredients 14

1 1/2 cups shredded zucchini (2 medium)
1 1/2 cups shredded carrots (3 medium)
1 1/2 cups sugar
2/3 cup vegetable oil
4 eggs
1 1/2 cups Gold Medal™ all-purpose flour
1 1/2 cups Gold Medal™ whole wheat flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground cloves
1 package (8 oz) cream cheese, softened
1/4 cup honey
2 teaspoons grated orange or lemon peel

Steps:

  • Heat oven to 350°F. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan with shortening or cooking spray.
  • In large bowl, mix zucchini, carrots, sugar, oil and eggs with wire whisk. Stir in remaining bread ingredients. Divide batter evenly between pans.
  • Bake 8-inch loaves 1 hour to 1 hour 15 minutes, 9-inch loaf 1 hour 15 minutes to 1 hour 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on cooling rack.
  • Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour.
  • In small bowl, beat spread ingredients with electric mixer on medium speed until smooth and fluffy. Serve with sliced bread. Cover; refrigerate any remaining spread. Wrap loaves tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Slice, Sodium 250 mg, Sugar 16 g, TransFat 0 g

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Top Asked Questions

What is the best recipe for zucchini bread?
In a medium bowl, whisk the flour, salt, baking soda, baking powder, cinnamon, ginger, and cardamom together. In a large bowl, whisk both sugars and vegetable oil, until combined. Add the eggs and whisk until smooth. Add the grated carrots, grated zucchini, and the orange zest to bowl and stir to distribute.
What ingredients do you need to make zucchini Carrot bread?
Coconut oil Granulated sugar Sour cream Vanilla extract Cinnamon All-purpose flour Baking soda Baking powder Salt Grated carrots Grated zucchini Walnuts, raisins, etc. (optional) How to Make Zucchini Carrot Bread Simply stir together the sugars, cinnamon, and wet ingredients, then gently mix in the dry ingredients.
How long to bake zucchini Carrot bread?
If you overbeat the batter, the zucchini bread will turn out tough. Stir in the raisins if you're using them. Divide the batter equally among the two prepared pans. Bake 38 to 45 minutes, or until a knife inserted in the center of the bread comes out clean. This zucchini carrot bread freezes well.
How to make a zucchini and carrot cake?
Add the oil, applesauce, egg, and egg yolk to a mixing bowl and whisk to combine. Whisk in the brown sugar, sugar, and vanilla until well combined. Add the dry ingredients to the wet and stir just until the flour has disappeared. Do not over mix. Add the zucchini and carrots to the bowl and stir to combine.

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