I had one zucchini left over from dinner the other night. So, I thought, why not make a bread. I found and followed the recipe from FitSugar for Carrot Zucchini Bread, except I added raisins. I can’t go without them in a bread like this. I made similar zucchini muffins before, but I think the bread is 10 times better.
Mr Triathlete specifically asked me to not make it too healthy tasting, meaning he still wanted oil and real sugar in it. I think the bread came out a little too rich. I would recommend using half the amount of oil, half the amount of sugar, and adding 1/2 cup applesauce.
Carrot Zucchini Bread
Makes 1 Loaf
1 1/2 cups whole wheat flour
2 tablespoons ground flaxseed (optional)
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon baking powder
1 egg (you can make this vegan by using an egg substitute)
1/2 cup sugar
2 Tbsp. brown sugar, packed
1/4 cup oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1 1/2 cups grated zucchini, with skin still on (about 1 medium zucchini)
1/2 cup grated carrots
1/3 cup raisins
- Mix dry ingredients in a bowl and set aside.
- In a separate bowl, beat egg and add sugars. Then add oil and vanilla and mix until smooth.
- Stir in vegetables. Then mix in dry ingredients.Stir in raisins.
- Pour into greased bread pan. Bake 45 to 55 minutes at 350° F until an inserted toothpick comes out clean.
1 Serving= 1 Thick Slice; 12 Servings per Loaf
Amount Per Serving
Calories 160.7 Total Fat 5.3 g Saturated Fat 0.5 g Polyunsaturated Fat 1.4 g Monounsaturated Fat 2.9 g Cholesterol 15.4 mg Sodium 108.4 mg Potassium 142.1 mg Total Carbohydrate 28.3 g Dietary Fiber 2.6 g Sugars 15.5 g Protein 2.9 g
This is a healthier, slimmed down version, and it will be just as tasty. I would like for there to be even less sugar per serving. Some people may want to try baking with a small amount of a sugar substitute.