Zucchini, Carrot, Nut And Raisin Bread
A moist, flavorful bread combining zucchini, carrots, walnuts, and raisins, spiced with cinnamon and cloves—perfect for breakfast, snack, or teatime enjoyment.
Ingredients
- 3 eggs ⓘ
- 2 cups sugar ⓘ
- 2/3 cup vegetable oil ⓘ
- 1 cup zucchini, shredded ⓘ
- 1 cup carrot, shredded ⓘ
- 2 1/2 cups flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1/4 teaspoon baking soda ⓘ
- 1 teaspoon salt ⓘ
- 3 teaspoons cinnamon ⓘ
- 1 1/2 teaspoons cloves ⓘ
- 3 teaspoons vanilla extract ⓘ
- 1 cup walnuts ⓘ
- 1 cup raisins ⓘ
Instructions
- Beat eggs; add sugar, vegetable oil, shredded zucchini and shredded carrots.
- Mix flour, baking powder, baking soda, salt, cinnamon, and cloves together in a separate bowl.
- Add the flour mixture to the egg mixture and combine well.
- Blend in vanilla extract, chopped walnuts, and raisins.
- Pour the batter into prepared loaf pans and bake at 350°F (175°C) for 1 hour.
- Allow to cool before removing from pans and slicing.
Tips & Substitutions
For a lighter version, you can reduce the sugar by half and substitute applesauce for some of the oil. If you don't have walnuts, pecans or almonds work well too. To enhance flavor, consider adding a pinch of nutmeg or ginger. Ensure your zucchini is well-drained to avoid excess moisture in the batter, which can affect the texture. This bread is also great for using up leftover vegetables.
Serving Suggestions
This Zucchini, Carrot, Nut and Raisin Bread is delightful on its own or served with a smear of cream cheese or butter. Pair it with a cup of coffee or tea for a cozy breakfast or snack. It also makes a great addition to brunch spreads alongside dishes like Corn Pone Muffins or Mrs. Leavens White Cake for a sweet variety.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature and warm slices in a toaster or microwave for a few seconds to enjoy a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini, Carrot, Nut And Raisin Bread contains roughly 287 calories, with 3g protein, 36g carbohydrates, and 12g fat. It is a good source of calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 1031mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for a healthier option, but it may alter the texture slightly. You can also use a gluten-free flour blend if you need a gluten-free version. Just ensure that you adjust the liquid content as necessary, as different flours absorb moisture differently.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the bread should be golden brown on top and have a slight spring when touched. If the top browns too quickly, you can cover it loosely with aluminum foil during the last part of baking.
Can I add other fruits or nuts to this recipe?
Absolutely! Feel free to mix in diced apples, chopped dates, or even dried cranberries for added flavor and texture. You can also experiment with different nuts such as hazelnuts or cashews. Just make sure to keep the total amount of add-ins balanced so the bread maintains its structure.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).