blue ribbon zucchini carrot raisin bread
(3 ratings)
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 Thanksgiving and Christmas! My Photos
(3 ratings)
yield
serving(s)
prep time
15 Min
cook time
1 Hr
method
Bake
Ingredients For blue ribbon zucchini carrot raisin bread
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3 cflour
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1 Tbspcinnamon
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1 tspbaking soda
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3 lgeggs, beaten
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1 Tbspvanilla
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1 cshredded carrot
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2 csugar
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1 tspsalt
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1/4 tspbaking powder
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1 cvegetable oil
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1 cshredded zucchini
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1 cchopped walnuts or pecans, optional
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1/2 craisins soaked for 5 minutes in 1/2 cup hot water to plump, then drain, optional
How To Make blue ribbon zucchini carrot raisin bread
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1Preheat oven to 325 degrees.
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2In large bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda.
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3In small bowl, combine eggs, oil and vanilla. Add to dry ingredients and mix. (Batter will be stiff until you mix in zucchini.)
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4Stir 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.
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5Pour batter evenly into 2 well-greased 8½x4 inch loaf pans.
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6Bake 1 hour to 1 hour and 15 minutes or until a knife inserted comes out nearly clean or until an internal temp of 200 degrees has been reached. Cool 10-15 minutes before removing from pan. Cool on wire racks.
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7Makes 2 loaves.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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