Baking: Breads: Carrot and Zucchini Bread

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

Author: Australian Dairy Corporation
Date: December 26, 2012

Serves: 10 person(s)
Yield: 10 x slices

Preparation Time: 15 mins
Cooking Time: 1 hrs


    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


    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.


    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.

Nutritional Information
(Per Serving)

Calories:169 cals
Kilojoules:709 kJ
Fat:3.6 g
Carbohydrates:29.2 g
Protein:5.0 g
Cholesterol:62.5 mg
Sodium:330 mg
Saturated Fat:1.8 g
Fiber:1.2 g
Calcium:100.0 mg
Total Sugars:13.8 g

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