Carrot Zucchini Bread

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  • 2 tablespoons ground flaxmeal
  • 6 tablespoons water
  • 2 cups grated zucchini (about 1 large or 2 medium)
  • 1/2 cup grated carrots (about 1 large)
  • 1 1/2 cups sugar
  • 1/3 cup oil
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 3 cups white whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt


  1. Preheat oven to 350F. Lightly mist two loaf pans with nonstick cooking spray.
  2. Combine flaxmeal and water in a small bowl. Set aside.
  3. In a large bowl, combine dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg and salt) and set aside.
  4. In a separate bowl, grate carrot and zucchini. Add in sugar, oil, applesauce and a teaspoon of vanilla. Add in flaxmeal mixture and fold gently to combine. Gradually stir in dry ingredients to carrot mixture until well incorporated.
  5. Pour batter evenly into the prepared loaf pans. Smooth the top lightly with a spatula. Bake for 45-55 minutes or until tester comes out clean and top is golden brown.
  6. Let cool for about 15-20 minutes before removing from pan.
  7. Serve warm. Leftovers keep well in fridge for 3-4 days.
  8. Yield 2 loaves, 16 servings

Nutrition Information:



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