This delicious zucchini and carrot bread is a light version of a classic quick bread. It's so moist and rich, you would never guess it doesn't have all the oil that the original version has.
Ingredients
- all-purpose flour: 3 cups
- ground cinnamon: 1 tsp
- salt: 1 tsp
- baking soda: 1 tsp
- baking powder: 0.5 tsp
- ground nutmeg: 0.5 tsp
- allspice: 0.5 tsp
- ½ cups white sugar: 1 piece
- unsweetened applesauce: 1 cup
- eggs: 3 piece
- zucchini: 2 cups (grated)
- carrots: 0.5 cup (grated)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
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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 wet ingredients into dry ingredients until just combined, then fold in zucchini and carrots. Divide batter between the prepared loaf pans.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
