Zucchini Bread with Carrots and Raisins
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
favorite of 95 people 56 people want to try
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 "firstname.lastname@example.org"
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