Carrot, Zucchini, and Walnut Bread
6
Points®
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
1.5 cup(s)
All-purpose flour
1 cup(s)
Ground cinnamon
1.5 tsp
Baking powder
1 tsp
Baking soda
1 tsp
Table salt
0.5 tsp
Plain fat free yogurt
0.75 cup(s)
Packed brown sugar
0.5 cup(s)
Unsweetened applesauce
0.5 cup(s)
Canola oil
0.25 cup(s)
Egg whites
2 large
Carrots
4 small
Uncooked zucchini
1 small
Chopped walnuts
0.5 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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