Carrot and Zucchini Bread

    Carrot and Zucchini Bread


    56 people made this

    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.

    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

    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 (1)


    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

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