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Carrot Zucchini Bread

3.6
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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
75 min
SERVINGS
16 servings
Breakfast
Carrot Zucchini Bread
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon allspice
  • 1 1/2 cups white sugar
  • 1 cup unsweetened applesauce
  • 3 eggs
  • 2 cups grated zucchini
  • 1/2 cup grated carrots
Instructions
1
Begin by setting your oven to the desired temperature of three fifty degrees Fahrenheit, or one seventy five degrees Celsius. Next, take a moment to lubricate two nine by five inch loaf pans with some cooking spray.
2
To start creating the main ingredient, combine two cups of all-purpose flour, one teaspoon of ground cinnamon, a pinch of salt, one teaspoon of baking soda, one teaspoon of baking powder, half a teaspoon of ground nutmeg, and a quarter teaspoon of ground allspice in a large mixing bowl.
3
In a separate container, whisk together one cup of granulated sugar, half a cup of applesauce, and three large eggs until they form a harmonious union.
4
Merge the wet ingredients with the dry ingredients, taking care not to overmix, and then gently fold in one cup of grated zucchini and half a cup of shredded carrots.
5
Distribute the batter evenly between the two prepared loaf pans, making sure to fill them to the brim.
6
Place the loaves in the preheated oven and bake for approximately one hour, or until a toothpick inserted into the center of each loaf comes out spotless and clean.