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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Zucchini-Carrot Bread Recipe

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This recipe for Zucchini-Carrot Bread is from The Stroh Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients

1 cup all-purpose flour
1 1/2 cups whole wheat flour
1/2 Cup of Oatmeal
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt
6 egg whites
1/2 cup unsweetened applesauce
1 1/2 cups brown sugar or Agave Nectar
1 cup grated unpeeled zucchini
1 cup grated carrot
2 teaspoons vanilla extract
1/2 cup raisins
Directions:
Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan with non-stick spray. Sift together all-purpose flour, Oatmeal,whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl until well blended.
Beat egg whites with a mixer until light and frothy. Stir in applesauce, brown sugar, zucchini, carrots, and vanilla until well combined. Mix in the raisins and pecans. Add the flour mixture, stirring just until blended. Pour the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes. Cool bread in pans for 10 minutes, then remove, and cool completely on a wire rack.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
30 Mins.
Personal Notes:
Personal Notes:
Nutritional Information

Amount Per Serving Calories: 149 | Total Fat: 0.4g | Cholesterol: 0mg

 

 

 

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