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Carrot and Zucchini Bread

Sometimes we all need a little extra motivation to get out of bed, especially this time of year when it is easier to stay cuddled up than brave the cold air waiting for you the minute you get up. Ugh, I just want to stay in bed all day. My new strategy – make something delicious that I am excited to eat in the morning and program the coffee machine so that I can smell fresh coffee before even getting up. It’s kind of working, and this delicious zucchini and carrot bread is helping. It’s the perfect blend of traditional zucchini bread and carrot cake, and tastes great with a light spread of cream cheese warmed up in the morning.

Carrot and Zucchini Bread
Servings: 12
Serving Size: 1 slice
Nutritional Info: 165 calories, 5.2g of fat, 26.8g of carbohydrates, 1g of fiber, 3.3g of protein,
Weight Watchers® PointsPlus®: 4 *


  • 2 cups flour
  • 3/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 2 eggs
  • 1/4 cup olive oil
  • 1/4 cup applesauce
  • 3/4 cup brown sugar
  • 1 cup grated zucchini
  • 1 cup grated carrots


  1. Preheat the oven to 375 degrees. Spray a 9 X 5 bread pan with cooking spray or cover with parchment paper.
  2. Combine the flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a bowl.
  3. In another bowl combine the eggs, olive oil, and applesauce. Stir in the brown sugar. Then stir in the carrots and zucchini.
  4. Add the dry ingredients to the wet ingredients and stir until combined.
  5. Bake for 60-70 minutes until cooked through.

Adapted from Food and Wine.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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7 Response to Carrot and Zucchini Bread

  1. Shelley @ Two Healthy Kitchens on December 4, 2013

    Ok, if this will make me feel excited to drag myself out of bed in the morning, then you are my new hero, no doubt! 😀 Seriously, though – looks amazing! Gotta pin this one ASAP!

  2. peggy7 on December 5, 2013

    why don’t you use whole wheat flour in this and other recipies? It would certainly be healthier.

    • Kristen on December 5, 2013

      You could certainly use whole wheat flour in this recipe, or a combination of whole wheat and regular flour. The reason I didn’t use it in this recipe is because I found it baked better and had a better texture with white flour. Whole wheat flour can sometimes be much denser. However the recipe will work either way and using whole wheat flour will boost the nutritional content a bit.

  3. MG on August 4, 2014

    I get 5 points on the WW Recipe Builder for this. By the date, this should have been from their “newest” system of points.

  4. whitney s on August 24, 2014

    Do you think a banana mashed or yogurt would work in place of applesauce? Just wondered because those are what I have on hand!

    • Kristen on August 25, 2014

      I haven’t tried it but it should work fine. I would recommend banana over yogurt since yogurt can be very acidic and may change the consistency.

      • whitney s on August 25, 2014

        I think banana would taste great maybe a little bit banana bread like too!


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