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.

Here are my modifications:

Carrot Zucchini Bread
Makes 1 Loaf

Ingredients

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

Directions

1. Mix dry ingredients in a bowl and set aside.
2. In a separate bowl, beat egg and add sugars. Then add oil and vanilla and mix until smooth.
3. Stir in vegetables. Then mix in dry ingredients.Stir in raisins.
4. Pour into greased bread pan. Bake 45 to 55 minutes at 350° F until an inserted toothpick comes out clean.

Nutrition Facts:
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.