Zucchini Carrot Bread
Description
This zucchini carrot bread recipe makes a lighter version of a classic zucchini quick bread because it's made with unsweetened applesauce instead of oil.
Ingredients
•
nonstick cooking spray
•
3 cups all-purpose flour
•
1 teaspoon ground cinnamon
•
1 teaspoon salt
•
1 teaspoon baking soda
•
1/2 teaspoon baking powder
•
1/2 teaspoon ground nutmeg
•
1/2 teaspoon allspice
•
1 1/2 cups white sugar
•
1 cup unsweetened applesauce
•
3 eggs
•
2 cups grated zucchini
•
1/2 cup grated carrots
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Coat two 9x5-inch loaf pans with cooking spray.
2
Whisk flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice together in a large bowl until well combined. Beat sugar, applesauce, and eggs together in a separate bowl with an electric mixer until thoroughly combined. Stir in flour mixture until just combined; fold in zucchini and carrots. Divide batter between the prepared loaf pans.
3
Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour.