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Zucchini Bread

  • Servings:

    Serves 16 as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    70 minutes


11/2 cups whole wheat flour
11/2 cups all-purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
2 Tbsp. ground flaxseeds
1/2 cup brown sugar, packed
1/2 cup sugar
3 eggs
2 cups shredded zucchini
1/4 cup shredded carrots
3/4 cup unsweetened applesauce
1/4 cup vegetable oil
grated zest of 1 orange
1 Tbsp. orange juice
1 cup chopped walnuts
1 cup dried cranberries or raisins
Zucchini Bread


1. Preheat oven to 350 degrees F. Spray two 8-by-4-inch loaf pans with vegetable cooking spray.
2. In a large bowl, combine both flours, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and flaxseeds.
3. In a second large bowl, use an electric mixer on medium-high speed to blend both sugars and eggs until smooth. Alternately, use a whisk or wooden spoon. Add zucchini, carrots, applesauce, oil, and orange zest and juice and mix well.
4. Add wet ingredients to dry. Use a wooden spoon or rubber spatula to stir until just combined. Add walnuts and cranberries or raisins and mix to distribute.
5. Pour into prepared pans and bake until a tester inserted in the center comes out clean, about 60 to 70 minutes. Cool to room temperature on a wire rack, then slice and serve.
Source: Hannaford fresh Magazine, May - June 2014


Nutritional Facts
Servings Serves 16
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a