Walnut Carrot-Zucchini Bread

December 10, 2015 By:
40 minutes
80 minutes
Even though it may not seem like it, zucchinis or courgettes are immediate cousins of the pumpkin. A winter squash, the vegetable is notoriously easy to cultivate, leading many home gardeners to look on them more as a nuisance than a boon. While the fruit zucchini is technically a fruit, as it is seed-bearing is young, however, its flesh is tender and can be cooked, adding moisture to any number of baked goods. One common recipe is zucchini bread, which is functionally banana bread with the banana exchanged for zucchini. As zucchini has a mild flavor, the zucchini adds moisture without making the bread taste like zucchini, making the bread a great way to get young children to eat vegetables.This recipe incorporates apples and carrots with the zucchini, adding a deeper layer of flavor to the product.



  1. Preheat oven to 350 degrees. Grease and flour two 9 inch by 5 inch loaf pans. Set aside.
  2. In a stand mixer, combine the applesauce, sour cream and sugar. Add the eggs, one at a time. Stir in the salt, cinnamon and baking soda. Slowly fold in the flour until just combined.
  3. Fold in the remaining ingredients. Divide the batter between the prepared pans and bake for 80 minutes or until a tester inserted in the center of the bread comes out clean. Cool completely on a rack before depanning.