This recipe answers all of my typical zucchini bread gripes.
Too sweet? Nope.
Too oily? Nope.
Too light on veggies? Nope. There are even carrots in the mix!
I love that the moisture comes primarily from the veggies instead of oil. And some sweetness comes straight from the carrots. Don’t get me wrong…I’m not trying to pitch this as the next diet secret but I do love it more than the rest.
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 cups zucchini, coarsely shredded
1 1/2 cups carrots, finely shredded
2 cups raisins (optional)
1 cup oil
Preheat oven to 350 degrees.
Whisk dry ingredients together then add eggs and oil, mixing well. Add remaining ingredients stirring until combined. Grease and flour 2 loaf pans then fill with batter. Bake at 350 for one hour or until toothpick comes out clean. Cool slightly and turn out on racks.
Dry ingredients together first.
Use the whisk…it’ll get the job done faster than actually sifting.
Eggs in first…
…then oil…stir them until well combined.
It’ll be thick but the moisture from the veggies will make it more like a batter.
Not pretty but it’ll smell amazing in the oven and be tasty after that!
Are you on Team Raisin?