Carrot-Zucchini Bread(Dietetic) Recipe

Name: Carrot-Zucchini Bread(Dietetic)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. flour; 1 tsp. cinnamon; 1 tsp. baking powder; 3/4 tsp. baking soda; 2 eggs; 2/3 c. Sugar Twin brown sugar substitute; 1/3 c. vegetable oil; 1/2 c. water; 1/2 c. grated carrots; 1/2 c. grated zucchini squash with skin on

Servings: persons

1 1/2 c. flour
1 tsp. cinnamon
1 tsp. baking powder
3/4 tsp. baking soda
2 eggs
2/3 c. Sugar Twin brown sugar substitute
1/3 c. vegetable oil
1/2 c. water
1/2 c. grated carrots
1/2 c. grated zucchini squash with skin on

1
Preheat oven to 350u00b0.
2
Grease a 9 x 5 x 3-inch loaf pan.
3
Sift together flour, cinnamon, baking powder, soda and salt.
4
Beat eggs in a large bowl.
5
Gradually add Sugar Twin, beating until thick. Add flour mixture to liquid ingredients, all at once, and stir just until combined.
6
Stir in carrots and zucchini.
7
Pour batter into pan.
8
Bake for 45 to 50 minutes or until a knife inserted in center comes out clean.
9
Cool in pan on wire rack for 10 minutes. Remove bread from pan and cool completely.
10
Cut into 16 slices. Yield:
11
16 servings.

750

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 c. flour, 1 tsp. cinnamon, 1 tsp. baking powder, 3/4 tsp. baking soda, and more.

Yes, Carrot-Zucchini Bread(Dietetic) falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot-Zucchini Bread(Dietetic)

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