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Zucchini Carrot Loaf

2 loaves (16 servings)


Low Sodium Vegetarian

Nutritional Facts Per Serving

4.7 g
50.1 g
2.0 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 257
  • Fat 4.8 g
    • Saturated   0.7 g
    • + Trans 
  • Cholesterol 35 mg
  • Sodium   127 mg
  • Carbohydrate 50.1 g
    • Fibre   2.0 g
    • Sugars  
  • Protein 4.7 g
    • Vitamin A 16 %
    • Vitamin C 3 %
    • Calcium 4 %
    • Iron 12 %


Preheat the oven to 350 degrees F. Spray two, 4 1/2" x 8 1/2" loaf pans with vegetable oil. Place the flour, baking powder, cinnamon, nutmeg, cloves and salt in a medium-sized bowl and whisk to combine. Combine the applesauce, sugar and vanilla in a large mixing bowl. Beat in the eggs one at a time. Add the flour mixture and mix until just combined. Stir in the zucchini, carrots, walnuts and currants. Divide the batter between the prepared loaf pans. Bake for 1 hour, or until a cake tester inserted into the centre of each loaf pulls out clean. Cool the loaves in their pans on a baking rack 10 minutes. Unmould and cool to room temperature.

Recipe Options: Make carrot loaf by leaving out the zucchini and increasing the amount of carrot to 2 1/2 cups. Same for zucchini loaf – use 2 1/2 cups of zucchini and leave out the carrot. Instead of walnuts, use an equal amount of pecan pieces. Also, try replacing the currants with an equal amount of raisins or dried cranberries.

Serving Suggestions

Along with a hot cup of coffee or tea, serve slices of this loaf spread with softened, unsalted butter.

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