Are you ready to indulge in a delightful twist on a classic favorite? This Zucchini Bread with Carrots and Raisins is not just any ordinary bread; it's a moist, flavorful loaf that combines the goodness of vegetables with the sweetness of raisins, creating a perfect treat for breakfast or a snack! With its warm cinnamon aroma wafting through your kitchen, you'll have everyone asking for seconds. Whether you're a seasoned baker or a kitchen novice, this easy-to-follow recipe will have you whipping up a scrumptious loaf in no time. Get ready to impress your family and friends with this irresistible blend of flavors!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups grated zucchini
- 1 cup grated carrots
- 1 cup raisins
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or butter and set aside.
- Prepare the zucchini and carrots by washing them thoroughly. Using a box grater or food processor, grate the zucchini and carrots until you have 2 cups of grated zucchini and 1 cup of grated carrots. Place them in a clean kitchen towel and squeeze out excess moisture to prevent the bread from becoming too soggy.
- In a large mixing bowl, combine the grated zucchini, grated carrots, and raisins. Stir to evenly distribute the ingredients.
- In a separate bowl, whisk together the sugar and vegetable oil until well blended. Add the eggs one at a time, whisking after each addition until the mixture is smooth and creamy.
- In another bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Mix these dry ingredients well to ensure even distribution.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Fold in the zucchini, carrots, and raisins mixture into the batter until evenly incorporated.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the loaf to a wire rack to cool completely.
- Slice the zucchini bread once it has cooled completely. Serve it plain, or with a spread of cream cheese or butter if desired. Enjoy your delicious Zucchini Bread with Carrots and Raisins!
Tips
- Squeeze Out Excess Moisture: Make sure to squeeze out as much moisture as possible from the grated zucchini and carrots. This step is crucial to prevent your bread from becoming soggy.
- Room Temperature Ingredients: For a smoother batter, ensure your eggs and vegetable oil are at room temperature before mixing. This helps them blend more easily.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense loaf, so be gentle!
- Check for Doneness: Ovens can vary in temperature, so start checking your bread a few minutes before the 50-minute mark. A toothpick inserted into the center should come out clean when it's done.
- Add Nuts for Extra Crunch: If you want to elevate your zucchini bread, consider adding chopped walnuts or pecans for added texture and flavor.
- Store Properly: To keep your bread fresh, store it in an airtight container at room temperature for up to three days, or freeze it for longer storage.Enjoy baking and savoring this delicious Zucchini Bread with Carrots and Raisins!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 4g
Fat: 11g
Saturated Fat: g
Cholesterol: 30mg
