Carrot, Zucchini, and Walnut Bread

6
5
5
Smartpoints value per serving
Total Time
1 hr 15 min
Prep
25 min
Cook
50 min
Serves
16
Difficulty
Easy
This moist, not-too-sweet bread is a good make-ahead choice, as it will last, tightly wrapped, up to 3 days at room temperature or up to 1 week if refrigerated.

Ingredients

whole wheat flour

1½ cup(s)

all-purpose flour

1 cup(s)

ground cinnamon

1½ tsp

baking powder

1 tsp

baking soda

1 tsp

table salt

½ tsp

Plain fat free yogurt

¾ cup(s)

packed brown sugar

½ cup(s)

unsweetened applesauce

½ cup(s)

canola oil

¼ cup(s)

egg white(s)

2 large

uncooked carrot(s)

4 small, shredded (about 1 1⁄2 cups)

uncooked zucchini

1 small, shredded (about 1 cup)

chopped walnuts

½ cup(s)

Instructions

  1. Preheat the oven to 350°F. Spray a 5 x 9-inch loaf pan with nonstick spray.
  2. Whisk together the whole-wheat flour, all-purpose flour, cinnamon, baking powder, baking soda, and salt in a large bowl. Whisk together the yogurt, brown sugar, applesauce, oil, and egg whites in a medium bowl. Add the applesauce mixture to the flour mixture; stir just until the flour mixture is moistened. Stir in the carrots, zucchini, and walnuts just until blended.
  3. Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 50 – 60 minutes. Let cool in the pan on a rack 10 minutes. Remove the bread from the pan and let cool completely on the rack. Yields 1⁄16 of loaf per serving.

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