ZUCCHINI CARROT BREAD
Make and share this Zucchini Carrot Bread recipe from Food.com.
Provided by PetsRus
Categories Breads
Time 1h20m
Yield 2 loafes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Sift together, flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl.
- Add the sugar and blend.
- Mix the eggs with the oil and add that to the flour mixture, mix again.
- Mix the zucchini, carrots and walnuts, add and mix.
- Put this in 2 greased loaf pans and bake for approx 50 minutes or until done in the centre.
ZUCCHINI CARROT BREAD
Steps:
- Gather the ingredients.
- Preheat oven to 325 F. Grease 2 loaf pans.
- Whisk together the flour, baking powder , baking soda, salt, and cinnamon in a medium mixing bowl . Set aside.
- In a large bowl, beat the eggs, sugars, oil, and yogurt together until smooth.
- Stir in the shredded zucchini and grated carrots.
- Fold the dry ingredients into the wet ingredients with a spatula or wooden spoon, until incorporated, but do not overmix. If you overbeat the batter, the zucchini bread will turn out tough. Stir in the raisins if you're using them.
- Divide the batter equally among the 2 prepared pans.
- Bake 38 to 45 minutes, or until a knife inserted in the center of the bread comes out clean.
Nutrition Facts : Calories 98 kcal, Carbohydrate 14 g, Cholesterol 12 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, Sodium 104 mg, Sugar 8 g, Fat 4 g, ServingSize 32 servings, UnsaturatedFat 0 g
ZUCCHINI CARROT BREAD
A delicious light version of a classic quick bread. It is so moist and rich you would never guess it didn't have all the oil of the original version.
Provided by saranade60
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Mix flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice together in a bowl. Beat sugar, applesauce, and eggs together in a separate bowl; mix into the flour mixture until batter is just combined. Fold zucchini and carrots into batter. Divide batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center of the loaves comes out clean, about 1 hour.
Nutrition Facts : Calories 183.7 calories, Carbohydrate 39.7 g, Cholesterol 34.9 mg, Fat 1.3 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 257.7 mg, Sugar 20.9 g
ZESTY ZUCCHINI CARROT BREAD
You don't have to feel guilty for having a slice of this little treat. My recipe incorporates a sweet taste of spice, citrus and veggies all wrapped up into one delicious bread. I found it's great way to use that left over Carrot pulp from Juicing.
Provided by Stars-n-Atoms
Categories Breads
Time 1h50m
Yield 1 Loaf, 16 serving(s)
Number Of Ingredients 15
Steps:
- pre heat oven 350.
- in first bowl, mix dry ingredients.
- in second bowl, whisk/mix eggs and applesauce.
- combine bowl 2 with bowl 1 and mix until all dry ingredients are well incorporated. (will appear very dry like dough).
- add zucchini, carrot puree, citrus rind, and ginger, mix well.
- Spray oil or grease baking pan. I chose a large bread pan.
- pour ingredients into bread pan.
- Bake at 350 degrees for 1 hour 30 minutes. until done in center.
SPICED CARROT AND ZUCCHINI BREAD
This is not your ordinary carrot and zucchini bread. With the added spices, this bread is kicked-up a notch, and makes an excellent breakfast along-side your morning coffee, or a delicious dessert with a scoop of vanilla ice cream, or a glass of milk. You decide.
Provided by Darci Juris
Categories Sweet Breads
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 350° F. Coat two loaf pans with butter or grease and lightly flour the pans.
- 2. In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, cardamom, ginger and salt.
- 3. In a large bowl, beat the eggs with the light brown sugar and granulated sugar until smooth. Add the oil in a thin stream, beating at high speed until the batter had blended well.
- 4. Beat in the vanilla and orange zest.
- 5. Fold in the carrots and zucchini.
- 6. Mix in the dry ingredients in batches, mixing well between additions.
- 7. Pour/divide the batter into the prepared pans. Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center of the loaves comes out clean.
- 8. When done, remove from oven and cool in the pans for 10 minutes on cooling racks. Then remove from pans and let cool until ready to serve.
ZESTY CARROTS
This is an easy-to-make family favorite and has always been served as a side dish at our Thanksgiving dinners. Don't let the horseradish scare you. It merely adds a tangy flavor. You can use pre-made bread crumbs to make it even easier. Light mayo works fine and so does cooking spray on the casserole dish in place of butter.
Provided by Jeff Cummings
Categories Side Dish Casseroles
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Place the carrots in a saucepan with about 1 inch of water in the bottom. Bring to a boil, and cook for about 5 minutes. Drain, and set aside.
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 1/2 quart casserole dish. Place the carrots in the dish. In a medium bowl, stir together the onion, mayonnaise, horseradish, pepper, paprika and bread crumbs. Spread evenly over the carrots.
- Bake uncovered for 15 minutes, or until the top is nicely browned.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 16.9 g, Cholesterol 10.8 mg, Fat 16.9 g, Fiber 3.3 g, Protein 2.5 g, SaturatedFat 3.4 g, Sodium 244.5 mg, Sugar 5.5 g
ZESTY ZUCCHINI BREAD
This makes a moist, delicious quick bread that tastes great at breakfast, tea, or any time you want a little something sweet but not too sweet. It lasts several days (but only if you can keep it hidden!) and freezes beautifully. It is good with or without butter. I've had this recipe for about fifty years. I've tried other recipes for zucchini bread, but we always like this one best. Hope you enjoy it!
Provided by Tisherself
Categories Quick Breads
Time 1h30m
Yield 2 loaves, 16-20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Grease (I use butter) two 9 x 5 bread pans.
- Beat eggs well. Add sugar, oil, zests, and zucchini. Mix well.
- Combine all dry ingredients (except nuts) in a separate bowl and mix.
- Add to zucchini mixture and stir just until combined. It may still be a little lumpy.
- Fold in walnuts, if using, and pour into prepared pans.
- Bake for 65 minutes or until done, using a toothpick to test center. If the toothpick comes out clean, it is done.
- Cool for 10 to 15 minutes in pans on a rack. Then remove loaves from pans, and allow to cool completely on rack.
Nutrition Facts : Calories 324.5, Fat 15.1, SaturatedFat 2.5, Cholesterol 52.9, Sodium 334.3, Carbohydrate 43.9, Fiber 0.9, Sugar 25.4, Protein 4.2
CARROT ZUCCHINI BREAD
You can also make this an all-carrot bread by substituting the grated zucchini for an additional 1.5 cups grated carrot. To cut down on some fat, try substituting equal part unsweetened applesauce for the oil (for a little extra flavor and texture, add 2 tbsp of oil along with the applesauce). Try adding some chocolate chips, nuts, or cinnamon to taste.
Provided by mikey ev
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 365*. Grease an 8"x 3" loaf pan, set aside.
- In a medium bowl, combine the eggs and the oil; mix well.
- Add the raisins, carrots, and zucchini; mix.
- Add the flour, baking powder, baking soda and salt; mix (be careful not to overmix!).
- Lastly, fold in the brown sugar.
- Pour the mixture into loaf pan and bake for around 55 min, or until a toothpick comes out clean.
- Remove from oven and allow cooling for 5 minute.
Nutrition Facts : Calories 262.1, Fat 12.2, SaturatedFat 1.8, Cholesterol 42.3, Sodium 221, Carbohydrate 35.7, Fiber 1.1, Sugar 19.5, Protein 3.7
ZUCCHINI-CARROT BREAD
A yummy twist on a classic zucchini bread that was originally printed in Rachael Ray's Everyday magazine. So moist and delicious...enjoy!
Provided by cookingfor1
Categories Breakfast
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Coat an 9"x5" loaf pan with non-stick cooking spray.
- Sift first 5 ingredients together and set aside.
- In a large bowl, mix remaining ingredients.
- Add wet ingredients to dry and combine.
- Pour batter into loaf pan and place on a sheet pan. Bake for 30 mins.; rotate pan 180 degrees and continue baking another 30-40 minutes or until atoothpick inserted into centre comes out clean.
- Makes 12 slices (6 weight watchers points per slice).
Nutrition Facts : Calories 297.6, Fat 11.5, SaturatedFat 2.3, Cholesterol 38.1, Sodium 234.2, Carbohydrate 45, Fiber 1.2, Sugar 25.9, Protein 3.9
MOM'S SPICED ZUCCHINI BREAD
This zucchini bread recipe is super moist and super spicy, loaded with cinnamon, nutmeg, and cloves. I tried several recipes before I asked my mom for her recipe. I go to the farmers market every Saturday and get these huge zucchinis, and this is the perfect use for them. It reminds me of my childhood. The loaves can be frozen and are great as gifts. People love them.
Provided by carriekdevine
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Beat sugar, oil, eggs, and vanilla extract together in a bowl until smooth; fold in zucchini. Stir flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves together in a separate bowl; gradually stir into sugar mixture until batter is mixed. Fold walnuts and raisins into the batter; pour into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 50 minutes.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 48.5 g, Cholesterol 34.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 247.4 mg, Sugar 28.6 g
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