Ingredients
- 1 cup grated carrots
- 1 cup grated zucchini (excess moisture squeezed out)
- 1 cup applesauce
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup sugar
- ½ cup vegetable oil
- 3 eggs
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix grated carrots, zucchini, and applesauce until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, beat sugar, vegetable oil, and eggs until smooth.
- Add the wet mixture to the vegetable mixture and stir gently to combine.
- Gradually fold in the dry ingredients until fully incorporated without overmixing.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool completely in the pan before slicing and serving.
Notes
- Squeeze zucchini to remove excess moisture for better texture.
- Add chopped walnuts, pecans, raisins, or dried cranberries for extra texture and flavor.
- Use whole wheat flour for a heartier loaf—adjust moisture if needed.
- Flavor deepens after resting—great to make a day ahead.
- Freezes well when sliced and stored in freezer-safe bags.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
