Ready in 1h
Try this Zucchini Bread with Carrots and Raisins recipe, or contribute your own.
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 "email@example.com"
Owassoegan 3y agoCraftmotos review was very helpful. I added chopped banana in it as well. It was wonderful.
Jackyjill 3y agoMmmmmm! Moist and flavorful. I sprinkled a little raw sugar on top for an added treat. Oh and I made this a muffin recipe by decreasing the cooking time and using foil cupcake cups.
Lilevil 3y agoI 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)
Iphoneone 4y agoLoved this bread! Easy and yummy!
Santas212 6y agoGreat bread!
quinnesec1 6y agoThis 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.
craftamoto 7y agoI 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.