No oil Carrot Zucchini Bread
by
This is my favorite recipe for carrot zucchini bread, we just made this again two days ago and I knew I had to share it. I am always trying to make anything healthier, especially if it already contains sugar. One of the reasons this bread is great is because there is no oil used at all. Vegetable oil for this recipe would normally be about a cup, which would amount to nearly 2,000 calories and 220 grams of fat! Apple sauce is an amazing substitute for oil while baking, saving calories and fat.
The next item we switch for a healthier version is whole wheat flour, while whole wheat flour and regular flower have the same calories the whole wheat is much better for you. During the process of making white flour most of the nutrients and fiber naturally found in flour are lost. Sometimes the nutrients are added back into white flour but not in its natural form, which is another reason white flour is so over processed. Below are the ingredients and directions to our delicious Carrot Zucchini Bread, enjoy!
- 1 1/2 cups Whole Wheat Flour
- 1 1/2 cups White Flour
- 1 ts Salt
- 1 ts Baking Powder
- 1 ts Baking Soda
- 2 ts Cinnamon
- 1 ts Nutmeg
- 1 cup Sugar
- 1/2 cup Brown Sugar
- 3 Eggs
- 1 cup Apple Sause
- 1 cup Grated Carrot
- 1 cup Grated Zucchini
- 1 1/2 cups Chopped Walnuts
Preheat oven to 350 degrees.
Mix together, whole wheat flour, white flour, salt, baking powder, baking soda, cinnamon and nutmeg in a Kitchen Aid mixer or mixing bowl and mix. Next add the sugar, eggs and apple sauce and mix together. Last add the carrots, zucchini and walnuts and mix.
Next put into greased (we used coconut oil spray from Traders) and put into bread pan, or into cupcake pan. Let bake for about 50 min. or until it is cooked throughout the center of the bread.
