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Zucchini Carrot Bread Recipe

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This recipe for Zucchini Carrot Bread is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups flour
2 cups sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. allspice
3 eggs well beaten
3 cups coarsely shredded zucchini
1 1/2 cups finely shredded carrots
2 cups raisins
1 cup oil
Directions:
Directions:
Sift dry ingredients together and mix with beaten eggs. Add remaining ingredients and blend thoroughly. Grease and flour 5 small loaf pans (8 1/2 x 4 1/2x 1 7/8). Pour batter into pans and bake in 350º F oven for 1 hour. Cool slightly, turn out on racks and cool thoroughly. When loaves are cold, wrap in plastic wrap and store in refrigerator. Loaves may also be frozen. If freezing however, they should be wrapped individually in plastic wrap and then in foil.
Number Of Servings:
Number Of Servings:
5 small loaves
Personal Notes:
Personal Notes:
This recipe belongs to Barbara

 

 

 

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