Join us!  Sign in   
Add a photo of this recipe...
(You could win $100 in our photo contest!)

Zucchini Bread with Carrots and Raisins

Recipes »  Desserts  » 

Try this Zucchini Bread with Carrots and Raisins recipe, or contribute your own. "Desserts" and "Baked" are two of the tags cooks chose for Zucchini Bread with Carrots and Raisins.

 "I encourage banana bread lovers to give this one a try (my guy prefers this recipe over banana)! Bakes up surprisingly moist considering there is only one egg and 1/4 cup of oil. Funny how you really can't taste the zucchini/carrots much.
Prep notes: I recommend whisking the drystuff to combine evenly before mixing into the wetstuff.
Bake notes: I use glass loaf pans and add 10-15 minutes to bake time.
Variation: Substituted 1/2 cup walnuts for a friend that is not a raisin fan." - craftamoto

Yield: 1 Ready in 30 minutes

Cuisine: AmericanMain Ingredient: Zucchini

(4.8, 5) 100% would make again (reviews)

Favorite favorite of 95 people 56 people Try Soon want to try


Verified by stevemur

Servings          
Original recipe makes 1
1/4 tsSalt
1 cSugar
1 tsCinnamon
1/4 tsBaking Powder
1 Egg
1/4 cCooking oil
1/2 ccarrots; Grated
1/2 tsBaking soda
1/2 cRaisins
1 1/2 cFlour
1/4 tsNutmeg
2 czucchini; Grated

Zucchini Bread with Carrots and Raisins Preparation

Combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. In another bowl, combine sugar, zucchini, oil, egg, carrots, and raisins. Mix well. Add flour mixture: stir just till combined. Pour batter into a greased 8x4x2 loaf pan. Bake in 350 degree oven for an hour or till a toothpick inserted in the center comes out clean. Cool for 10 minutes, then remove from pan and let cool on wire rack. Recipe by: Sandy Elliott Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by "sandy@nwdesigns.com" on Sep 14, 1997

Link to another BigOven recipe

Add a link to another recipe! What would you serve with this?

Add photo of this recipe...
Calories Per Serving: 4287
Want detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!
Date My private notes
Add notes with BigOven Pro!

Zucchini Bread with Carrots and Raisins Reviews

Give it a rating Would you make it again?   [please sign in to add your comment]
I love this. LOVE it! So easy and everyone who tries it thinks it's amazing! YUM! (I did add more cinnamon and nutmeg cause we like it a bit spicier)
9 months, 3 days, 11 hours, 30 minutes ago
Loved this bread! Easy and yummy!
10 months, 6 days, 19 hours, 14 minutes ago
Great bread!
2 years, 11 months, 2 weeks, 1 days, 6 hours, 38 minutes ago
This is a wonderful recipe. Very moist. I like the addition of carrots and raisins. Next time I will increase the cinnamon and nutmeg. (Just personal preference.) This is a keeper.
3 years, 9 months, 1 weeks, 6 days, 23 hours, 49 minutes ago
I encourage banana bread lovers to give this one a try (my guy prefers this recipe over banana)! Bakes up surprisingly moist considering there is only one egg and 1/4 cup of oil. Funny how you really can't taste the zucchini/carrots much.
Prep notes: I recommend whisking the drystuff to combine evenly before mixing into the wetstuff.
Bake notes: I use glass loaf pans and add 10-15 minutes to bake time.
Variation: Substituted 1/2 cup walnuts for a friend that is not a raisin fan.
4 years, 2 months, 20 hours, 44 minutes ago

Tags

  1. Baked
  2. Desserts
  3. Egg
  4. Carrot
  5. Raisin
  6. Zucchini

Blogger? Grab a link to this recipe


Link type:     

Want a link to this recipe? Just copy the text below and paste it into your blog:


here's how it will appear in your blog:

×

Print, send, share this recipe



Hi there! Please sign in first.

BigOven needs to know who you are, so you can take your recipes anywhere via your smartphone or tablet.

Not yet a BigOven member? Join us, save time and money!

×

Ready? Let's get cooking.