Zucchini Carrot Bread

Zucchini Carrot Bread

Zucchini Carrot Bread

Yield: Makes 1 loaf

Zucchini Carrot Bread

This sweet loaf makes an equally good impression as a light, healthy snack or a sensible dessert.


  • 1-1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons cinnamon
  • egg replacer (to equal 1 egg)
  • 1/2 cup sweetener
  • 1/3 cup oil
  • 1 teaspoon vinegar
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini
  • 1 cup grated carrot
  • 1/2 cup raisins
  • 1/2 cup nuts, chopped
  • 1/4 cup water (optional)


  1. Preheat oven to 350F.
  2. In a large bowl, sift together the flour, baking powder, salt, and cinnamon.
  3. Add the egg replacer, sweetener, oil, vinegar, and vanilla, and mix.
  4. Stir in the zucchini, carrot, raisins, and nuts and mix together gently until "just mixed."
  5. Add a little water if the dough seems too dry.
  6. Spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes.
  7. Test with a knife to see if done.
  8. Cool for 10 minutes before slicing and serving.


Reprinted with permission from How It All Vegan by Tanya Barnard and Sarah Kramer www.govegan.net The addition of carrot is a VegFamily twist. 🙂



Author: VegFamily

VegFamily is a comprehensive resource for raising vegan children, including pregnancy, vegan recipes, expert advice, book reviews, product reviews, message board, and everyday vegan living.

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