Carrot and Zucchini Bread

Carrot and Zucchini Bread

A savory bread made of zucchini, carrot and cream cheese.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (78 ratings made) Rate
Serves: 10 person(s) Change

Preparation Time: 15 mins
Cooking Time: 1 hr

Yield: 10 x slices

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

Ingredients

  • 4.40 oz reduced-fat cream cheese
  • 1/2 cup superfine or caster sugar
  • 3 eggs, lightly beaten
  • 1 1/2 cup self-rising flour
  • 1/4 cup skim milk
  • 1 cup grated carrot
  • 1 cup grated zucchini
  • 1/4 cup currants

Directions:

Preheat oven to 350°F.

Beat the cream cheese and sugar together until well combined, then gradually beat in the eggs. Fold in the flour and milk alternately. Fold in the remaining ingredients until well combined.

Spoon mixture into a non-stick, paper-lined 4-1/3 x 11-3/4 inch loaf pan. Bake in preheated oven for 1 hour. Cool on wire rack.

Variations:

The bread can be sliced thinly to accompany a cheese platter.

* Sugar may be substituted using equal quantities of a granulated artificial sweetener such as Splenda ®.

Serving suggestions are not included in the nutritional analysis.

Thanks to Australian Dairy Corporation

Nutritional Info (per serving)

CALORIES 169 cals
Kilojoules 709 kJ
Fat 3.6 g
Saturated Fat 1.8 g
Cholesterol 63 mg
Sodium 330 mg
Carbohydrates 29.2 g
Fiber 1.2 g
Total Sugars 13.8 g
Protein 5.0 g
Calcium 100.0 mg
Note: A dash indicates no data is available.