I actually have two recipes for zucchini bread (you can substitute carrots for the zucchini in either). One was given to me 15 years ago by a friend, and the second, which is below, is a “healthier” version that I created a couple of years ago. Read about Making Quick Breads Healthier.
The funny thing is that I — and anyone else I’ve done a comparison test with — prefer the healthier version. And it takes 45 minutes to bake, versus 90 for the original — a HUGE savings in propane and also in the amount of heat put into the boat.
The directions below call for baking the bread in the oven. However, this bread is equally good “baked” on the stove top in a Dutch oven (you’ll probably need to cut the recipe in half, though, unless you have a huge Dutch oven) or in the Omnia stove-top oven (it will hold a full recipe).
Healthier Zucchini and/or Carrot Bread
Makes 1 small loaf pan (8″ x 4″)
2 tablespoons canola or vegetable oil
1/2 cup unsweetened applesauce
2 tablespoons water OR milk
2 tablespoons sugar
1/2 cup Splenda or other low calorie sweetener (or use additional sugar)
1 cup grated zucchini and/or carrots
1 cup All-Bran, Bran Buds, bran flakes, raisin bran or Wheaties (if using flakes, crush somewhat before measuring)
1/2 cup whole wheat flour (or white flour)
1 tablespoon baking powder (read tips & substitutions)
1 teaspoon salt
1 tablespoon cinnamon
1/2 cup raisins and/or walnuts (optional)
Preheat the oven to 325 degrees.
Mix oil, applesauce, water, sugar, Splenda, zucchini and All-Bran. Let sit for 10 minutes to let All-Bran soften. Mix in eggs. Add flour, baking powder, salt, cinnamon and raisins. Mix until just combined.
Bake in a greased loaf pan at 325 for 30 to 45 minutes. Bread is done when toothpick inserted in center comes out clean.
Bread will nicely fill a small (8”x 4”) loaf pan. To fill a large loaf pan (9” x 5” which seems to be the size sold most often in the US), make 1-1/2 times the recipe and bake for about an hour.
by Carolyn Shearlock and Jan Irons