BLUE RIBBON ZUCCHINI CARROT RAISIN BREAD
It won't be long and we will all be overrun with zucchini. So tuck this wonderful recipe away and you'll be all set when they arrive! For variation, you can substitute dried cranberries or dried cherries for the raisins. I also sometimes add a pinch of nutmeg and about 1/4 tsp. of allspice. Great flavor additions for...
Provided by Family Favorites
Categories Other Snacks
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 325 degrees.
- 2. In large bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda.
- 3. In small bowl, combine eggs, oil and vanilla. Add to dry ingredients and mix. (Batter will be stiff until you mix in zucchini.)
- 4. Stir in zucchini, carrots, raisins and nuts. As you continue to mix, it will become the proper consistency as the zucchini lets go of its moisture.
- 5. Pour batter evenly into 2 well-greased 8½x4 inch loaf pans.
- 6. Bake 1 hour to 1 hour and 15 minutes or until a knife inserted comes out nearly clean. Cool 10-15 minutes before removing from pan. Cool on wire racks.
- 7. Makes 2 loaves.
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Zoe Dodds
[email protected]This recipe is a keeper! The bread is moist and fluffy, with just the right amount of sweetness. The zucchini, carrots, and raisins add a nice texture and flavor. I've made this bread several times now, and it's always a hit. I highly recommend it!
Carlos Ardon
[email protected]This bread is delicious! It's moist and flavorful, and the zucchini, carrots, and raisins add a nice sweetness and crunch. I made a few substitutions: I used whole wheat flour instead of all-purpose flour, and I used honey instead of granulated sugar
Konner Brooks
[email protected]This zucchini carrot raisin bread is a delightful treat! The combination of flavors and textures is perfect, with the zucchini and carrots adding a moistness and sweetness, the raisins providing a chewy contrast, and the cinnamon and nutmeg adding a