Sailboat Galley – Carrot Zucchini Bread

This carrot zucchini bread is really a cross between cake and a loaf of bread. Serving it warm with butter or cream cheese is ideal.

The higher fat content also means it’s higher in calories. Carrot cake is lower in fibre, so may not be as filling. While it doesn’t contain as much potassium or iron as fruit cake, it does have four times more vitamin A – a slice provides a fifth of our daily needs for this nutrient.

The fastest way to grate zucchini is by using a food processor with a grating attachment. This method won’t always create the most consistent shreds.

If your zucchini bread is too soggy it’s probably because you left too much liquid in the shredded zucchini. You want to make sure that you squeeze out the zucchini well enough so that your bread can cook thoroughly.

Carrot Zucchini Bread

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins


10 sailors


How to prepare it:

  • Mix oil, applesauce, water, sugar, Splenda, zucchini, and All-Bran.  Let sit for 10 minutes to let All-Bran soften.  Mix in eggs.  Add flour, baking powder, salt, cinnamon, and raisins.  Mix until just combined.
  • Bake in a greased loaf pan at 325 for 30 to 45 minutes.  Bread is done when the toothpick inserted in the center comes out clean.
  • Bread will nicely fill a small (8”x 4”) loaf pan.  To fill a large loaf pan (9” x 5” which seems to be the size sold most often in the US), make 1-1/2 times the recipe and bake for about an hour.

Check out my tips and substitutions for baking powder.

Bread can be baked in an Omnia Stove Top Oven for the same amount of time. See how to use an Omnia here.

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