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Healthy Recipes > Breads > Carrot Zucchini Bread

Carrot Zucchini Bread

Cook Time

1 hour 10 minutes


Carrot Zucchini Bread

Publish Date: November 11, 2009


In a large bowl, combine the flour with the baking powder, baking soda, salt, cinnamon and nutmeg. In a medium bowl, mix the fructose with the eggs, walnut oil, and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini, carrots and chopped walnuts. Stir until the batter is evenly moistened. Grease a 9 by 4½ inch loaf pan with coconut oil. Scrape the batter into the pan. Bake at 325° F for about 1 hour and 10 minutes or until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.

Makes 12 servings. Serving size 1.0 slice.

Nutritional Breakdown (per serving):

Calories 315, Fat 17 grams, Protein 6 grams, Sodium 197 mg, Carbohydrates 34 grams, Fiber 2 grams

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