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Zucchini Carrot Bread/Muffins Recipe

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This recipe for Zucchini Carrot Bread/Muffins, by , is from The Engelhaupt Family 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!

Evon Engelhaupt


1 cup flour
1 cups whole wheat flour
1 tsp baking soda
tsp baking powder
1 tbsp cinnamon
1 tsp nutmeg
tsp cloves
1 tsp salt
6 egg whites
cup unsweetened applesauce
1 cups brown sugar
1 cup grated unpeeled zucchini
1 cup grated carrot
2 tsp vanilla extract
cup raisins

Preheat oven to 325

Grease a 9x5 loaf pan wth nonstick spray. Sift together flour, 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. 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.




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