Zucchini Carrot Bread

Serving 16 people

85 min


  • unsweetened applesauce 1/2 cup unsweetened applesauce
  • baking powder 1/4 teaspoon baking powder
  • baking soda 2 teaspoons baking soda
  • carrot 1-1/2 cups grated carrot
  • flour 1-3/4 cup all-purpose flour
  • grapeseed oil 1/2 cup grapeseed oil
  • ground cinnamon 2 tablespoons ground cinnamon
  • ground flax seed 1/4 cup coarsely ground flax seed
  • ground ginger 1/2 teaspoon ground ginger
  • ground nutmeg 1/4 teaspoon ground nutmeg
  • kosher salt 1 teaspoon kosher salt
  • pecans 1/2 cup chopped pecans
  • sugar 2 cups sugar
  • vanilla extract 2 teaspoons vanilla extract
  • whole eggs 3 whole eggs
  • zucchini 1-1/2 cups grated zucchini
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How to make it

  1. Butter and flour two 8x5 loaf pans and preheat your oven to 350 degrees.Into a large bowl, sift the flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt. Set this bowl aside for a moment.In a medium bowl combine the sugar, eggs, applesauce, oil and vanilla extract.
  2. Whisk these ingredients together until combined.
  3. Add in the zucchini, carrot and chopped pecans and use a spatula to mix these in.
  4. Pour the wet ingredients into the dry, and use the spatula to mix until just combined.Divide the batter among the two prepared pans and sprinkle both with half a tablespoon of whole flax seed.Slide the pans into your preheated oven and bake for 50 to 55 minutes or until a toothpick that has been inserted comes out clean.Allow the bread to cool completely before running a knife along the side and inverting. Slice and serve! (I like mine with a thin smear of salted butter on top!)