Nutrition info - Recipes

Carrot Zucchini Bread

This mouthwatering recipe combines carrots and zucchini and the result is the best thing since sliced bread. If you are expecting guests who cannot eat sugar you should consider making this.  You may have tasted a few versions of this blend but this one is second to none. 

Carrot Zucchini Bread


For 8 people

  • 1 cup(s) unsweetened applesauce
  • 3/4 cup(s) shredded carrots
  • 3/4 cup(s) shredded peeled zucchini
  • 1/2 cup(s) granulated sugar
  • 1/2 cup(s) egg substitute
  • 1 1/2 teaspoon(s) pumpkin pie spice
  • 1 teaspoon(s) ground cinnamon
  • 1/2 teaspoon(s) ground nutmeg
  • 3 cup(s) all-purpose flour
  • 3 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 3/4 cup(s) orange juice


Preheat oven to 350 degrees. Grease and flour two 8 x 4 in. loaf pans. Set aside.
In a large mixing bowl combine the first 8 ingredients.
Combine flour, baking powder, baking soda and salt; add alternately with orange juice to carrot mixture.
Pour batter into prepared loaf pans.
Bake for 45 minutes or until bread tests done. Cool for 10 minutes in pan on wire rack; remove from pans and cool completely on wire rack.
1 slice equals 68 calories, 110 mg sodium, trace cholesterol, 15 gm carbohydrate, and 2 gm protein, trace fat.

Nutrition facts

  • Kcal: 254.46 kcal
  • Fibers (g): 2.5g
  • Sodium (mg): 263.49mg
  • Carbs: 55.97g
  • Fat: 0.19g
  • Saturated fat (g): 0.07g
  • Proteins: 6.49g