Zucchini bread with carrots and raisins
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Baking powder |
| ¼ | teaspoon | Nutmeg |
| 1 | cup | Sugar |
| 2 | cups | Grated zucchini |
| ¼ | cup | Cooking oil |
| 1 | Egg | |
| ½ | cup | Grated carrots |
| ½ | cup | Raisins |
Directions
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 TNT - Prodigy's Recipe Exchange Newsletter by "sandy@..." <sandy@...> on Sep 14, 1997
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