Carrot Zucchini Bread

Carrot Zucchini Bread

(24 servings)    Printable Version
  • 3 cups flour
  • 1 cup unsweetened applesauce
  • 3/4 cup carrots - shredded
  • 3/4 cup zucchini - peeled and shredded
  • 3/4 cup low-pulp orange juice
  • 1/2 cup sugar
  • 2 large eggs
  • 1 Tablespoon baking powder
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
This recipe makes two loaves of bread.

Preheat oven to 350 degrees.

Lightly grease two 8x4 inch loaf pans and sprinkle with a big pinch of flour.

In a large mixing bowl, combine applesauce, carrots, zucchini, sugar, eggs, cinnamon, nutmeg and pumpkin spice.

In a seperate bowl, combine flour, baking powder, baking soda and salt. Stir in orange juice and the mixture from the first bowl alternately.

Pour combined mixture into prepared bread pans and bake for 45 minutes or until a toothpick inserted into the center of a loaf comes out dry.

Allow to cool at least 15 minutes before serving or removing from the pans.

Healthy and tasty. Awesome for breakfast... just warm a slice in the microwave for 15 seconds and top with "I Can't Believe It's Not Butter" spread. Mmmm mmm good!

Mr Breakfast would like to thank pancakegirl for this recipe.

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