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Mom's Zucchini-Carrot Bread

Makes: 12 to 16 servings
Prep 30 mins Slow Cook 1 hr 30 mins to 2 hrs  (high) Cool 10 mins to 15 mins
Mom's Zucchini-Carrot Bread
Ingredients
  •  Nonstick cooking spray
  • 1 1/2  cups  all-purpose flour
  • 1  cup  whole wheat flour
  • 1/2  cup  oat bran
  • 1  tablespoon  baking powder
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground cinnamon
  • 1 1/4  cups  shredded zucchini
  • 1 1/4  cups  shredded carrots
  • 1/2  cup  chopped walnuts
  • 1/2  cup  granulated sugar
  • 1/2  cup  packed brown sugar
  • 1/2  cup  unsweetened almond milk or regular milk
  • 1/2  cup  unsalted butter, melted
  • 2  eggs
  • 1  teaspoon  vanilla
Directions

1. Lightly coat the inside of a 4-quart slow cooker with cooking spray. In a large bowl stir together all-purpose flour, whole wheat flour, oat bran, baking powder, salt, and cinnamon. Stir in zucchini, carrots, and walnuts.

2. In a medium bowl whisk together granulated sugar, brown sugar, milk, butter, eggs, and vanilla until sugar dissolves. Add sugar mixture all at once to flour mixture. Stir just until moistened. Spoon into prepared slow cooker.

3. Cover and cook on high-heat setting for 1-1/2 to 2 hours. Turn off cooker. Carefully remove lid so condensation from lid does not drip onto bread. Cover opening of slow cooker completely with paper towels; place lid on top. Cool for 10 to 15 minutes. Run a knife around edges of slow cooker; remove bread from cooker. Cool completely on a wire rack.

Nutrition Facts (Mom's Zucchini-Carrot Bread)
  • Servings Per Recipe 12,
  • cal. (kcal) 277,
  • Fat, total (g) 13,
  • chol. (mg) 56,
  • sat. fat (g) 6,
  • carb. (g) 38,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 3,
  • sugar (g) 15,
  • pro. (g) 6,
  • vit. A (IU) 340,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 277,
  • Potassium (mg) 170,
  • calcium (mg) 131,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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