Carrot Zucchini Bread

COOKING CLASSY(3)
Michael Jordan: "Turned out well, a little bit dry, next time i wi…" Read More
19Ingredients
75Minutes
330Calories

Ingredients

US|METRIC
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 3/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar (packed)
  • 1/2 cup canola oil
  • 6 tablespoons unsweetened applesauce
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups carrots (finely shredded, peeled, from about 3 medium carrots)
  • 1 1/2 cups shredded zucchini (finely, from about 2 small zucchini)
  • 6 tablespoons unsalted butter (softened)
  • 5 ounces cream cheese (softened)
  • 2 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans (or walnuts)
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    NutritionView More

    330Calories
    Sodium9% DV220mg
    Fat22% DV14g
    Protein8% DV4g
    Carbs16% DV48g
    Fiber4% DV1g
    Calories330Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol50mg17%
    Sodium220mg9%
    Potassium120mg3%
    Protein4g8%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate48g16%
    Dietary Fiber1g4%
    Sugars32g64%
    Vitamin A35%
    Vitamin C4%
    Calcium6%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Michael Jordan a year ago
    Turned out well, a little bit dry, next time i will add an additional egg
    Jenny Miller a year ago
    oh. my gosh. i didn't know how much I missed carrot cake. This frosting is amazing. I did a half recipe, which was interesting... I misread, and put too much baking soda, but figured I'd just see how it turned out. There was too much frosting, so while I waited, I snacked on banana slices with the frosting. OMG. I was looking for something to force my 4 year old to eat a little more veggies. Totally worked, of course. This one is a keeper.
    Wonderfully delicious. I substituted the brown sugar for coconut sugar and half the white flour for whole flour. Imagine this could be turned into a gluten free recipe as well, but it was lovely.

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