Carrot Zucchini Bread is one of my favorite treats to pull from the oven on a chilly afternoon, dear. The wonderful blend of fresh vegetables makes it moist and delicious every single time.
What makes this bread so special is how I sneak in all those good-for-you ingredients—carrots, zucchini, and pumpkin work together with applesauce to keep it tender without needing too much oil. The egg substitute keeps it light and wholesome, just the way I like to bake for my family.
I love slicing this warm from the oven and sharing it with neighbors, or wrapping it up as a little gift for friends who need a pick-me-up. My grandchildren always ask for seconds, and it brings back such sweet memories of baking together in my kitchen.
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Carrot Zucchini Bread
Ingredients
- 1 cup Applesauce
- 0.75 cup Carrots
- 0.75 cup Squash
- 0.5 cup Sugar
- 0.5 cup Egg Substitute
- 1.5 teaspoon Pumpkin
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 3 cup All-Purpose Flour
- 1 tablespoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 0.75 cup Orange Juice
Instructions
- Preheat oven to 350F
- Grease and flour two 8×4 inch loaf pans.
- Combine the first eight ingredients.
- In another bowl, combine flour, baking powder, baking soda and salt; add alternately with orange juice to carrot mixture.
- Pour into pans and bake for 45 minutes or until bread tests done with a wooden pick.
- Cool for ten minutes before removing from pans to a wire rack to cool completely.
