Zucchini Carrot Bread - My Way Recipe

Name: Zucchini Carrot Bread - My Way
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup carrot, grated; 1 cup zucchini, grated; 1 ½ cups flour; 2 medium eggs; ½ cup applesauce; 1 lemon, zest of; 1 orange, zest of; ¼ teaspoon ground ginger; ¼ cup sugar; ¼ cup stevia; ¼ cup brown sugar; ½ tablespoon cinnamon; ¼ teaspoon nutmeg; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt

Servings: persons

¾ cup carrot, grated
1 cup zucchini, grated
1 ½ cups flour
2 medium eggs
½ cup applesauce
1 lemon, zest of
1 orange, zest of
¼ teaspoon ground ginger
¼ cup sugar
¼ cup stevia
¼ cup brown sugar
½ tablespoon cinnamon
¼ teaspoon nutmeg
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

1
Pre heat oven to 350.
2
In large bowl, mixed dry ingredients together.
3
In separate bowl, whisk eggs and apple sauce.
4
Add wet ingredients to dry ingredients, mix until dry ingredients are well incorporated (will appear very dry, like a dough.
5
).
6
Add zucchini, carrots, citrus zest; mix well.
7
Pour into greased baking pan.
8
Bake at 350 until center is done, about 90 minutes.

390

kcal

Calories

Fat

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 16 ingredients. The key ingredients include: ¾ cup carrot, grated, 1 cup zucchini, grated, 1 ½ cups flour, 2 medium eggs, and more.

Yes, Zucchini Carrot Bread - My Way 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.

Zucchini Carrot Bread - My Way

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