Zucchini Carrot Bread

A delicious light version of a classic quick bread. It is so moist and rich you would never guess it didn’t have all the oil of the original version.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.

Step: 2

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 into the flour mixture until batter is just combined. Fold zucchini and carrots into batter. Divide batter between the prepared loaf pans.

Step: 3

Bake in the preheated oven until a toothpick inserted in the center of the loaves comes out clean, about 1 hour.

Per Serving: 184 calories; protein 3.9g; carbohydrates 39.7g; fat 1.3g; cholesterol 34.9mg; sodium 257.7mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then clear it off the next day.