Carrot, Zucchini, and Walnut Bread

Total Time
1 hr 15 min
25 min
50 min
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.


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)


  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.