Carrot and Zucchini Bread

    (57)
    1 hour 50 minutes

    This is an amazing cake with no oil or butter and lots of healthy hidden veggies. It's easy to make and will be gone in no time.


    57 people made this

    Ingredients
    Serves: 16 

    • 1 cup (125g) plain flour
    • 1 1/2 cups (200g) wholemeal flour
    • 1 teaspoon bicarb soda
    • 1/4 teaspoon baking powder
    • 1 tablespoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon ground cloves
    • 1 teaspoon salt
    • 6 egg whites
    • 1/2 cup (125g) unsweetened apple sauce (or stewed apple)
    • 1 1/2 cups (250g) brown sugar
    • 1 cup grated unpeeled zucchini
    • 1 cup grated carrot
    • 2 teaspoons vanilla essence
    • 1/2 cup sultanas
    • 1/2 cup chopped pecans

    Directions
    Preparation:30min  ›  Cook:1hour20min  ›  Ready in:1hour50min 

    1. Preheat oven to 165 degrees C. Grease a 23x13cm bread tin with non-stick spray. Sift together plain flour, wholemeal flour, bicarb soda, baking powder, cinnamon, nutmeg, cloves and salt in a large bowl until well blended.
    2. Beat egg whites with a mixer until light and frothy. Stir in applesauce, brown sugar, zucchini, carrots and vanilla until well combined. Mix in the sultanas and pecans. Add the flour mixture, stirring just until blended.
    3. Pour the batter into the prepared pan.
    4. Bake until a toothpick inserted in the centre comes out clean; about 1 hour 20 minutes.
    5. Cool bread in tins for 10 minutes then remove and cool completely on a wire rack.

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    Reviews and Ratings
    Global Ratings:
    (57)

    Reviews in English (48)

    by
    0

    This cake is so delicious, easy to make and definitely healthy! I will keep the recipe and cook it on a regular basis. Thank you  -  05 Oct 2013

    by
    51

    Yummy! I made the following changes: 1.5 cups of whole wheat flour, 1/2 cup all purpose, 1/2 cup oat bran. 3 eggs, instead of 6 egg whites (I just didn't know what I would do with the yolks and didn't want to throw them out). 1/2 cup apple sauce and 1/2 cup vegetable oil. I also used 1 cup brown sugar and 1/2 cup white sugar. I also omitted the nuts (made for toddler) and upped the shredded zucchini/carrots to a total of three cups. I too made mini-muffins instead of loaf---13-15 minutes at 350 degrees and voila!!  -  08 Dec 2008  (Review from Allrecipes USA and Canada)

    by
    36

    The cooking time is NOT a mistake. I don't know if you're aware of this, reviewers who said that it was a mistake, but ovens are quite often calibrated differently depending on their age and brand. Also, altitude makes quite a difference in how baked goods turn out. When I cook my bread, it comes out perfectly at the time stated. However, I specifically included "or until toothpick comes out clean" to ensure that everyone else who made this bread would take it out at the right time. Perhaps before you review, you should a) read the recipe more closely and b) pay more attention to the things you're baking.  -  17 Feb 2009  (Review from Allrecipes USA and Canada)

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