Indulge in a symphony of flavors with our tantalizing Zucchini Carrot Raisin Walnut Bread, a culinary masterpiece that combines the wholesome goodness of garden-fresh zucchini and carrots with the delightful crunch of walnuts and the sweetness of plump raisins. This delectable bread is a delightful treat for any occasion, offering a moist and tender crumb that melts in your mouth. Bake up a loaf of this delightful bread, perfect for breakfast, brunch, or as an afternoon snack. Our collection of recipes provides a range of variations to suit every palate, from a classic version to one studded with chocolate chips or infused with the warmth of cinnamon. Embrace the versatility of this incredible bread and explore the endless possibilities it holds.
Here are our top 7 tried and tested recipes!
ZUCCHINI CARROT BREAD
Zucchini and carrots add loads of moisture to this quick bread and the cream cheese glaze makes the perfect topping!
Provided by Karly Campbell
Categories Bread
Time 1h15m
Number Of Ingredients 20
Steps:
- Preheat oven to 325 degrees. Spray a 9x5 loaf pan with non-stick spray.
- Add the flour, cinnamon, baking soda, baking powder, and salt to a small bowl and whisk to combine. Set aside.
- Add the oil, applesauce, egg, and egg yolk to a mixing bowl and whisk to combine. Whisk in the brown sugar, sugar, and vanilla until well combined.
- Add the dry ingredients to the wet and stir just until the flour has disappeared. Do not over mix.
- Add the zucchini and carrots to the bowl and stir to combine.
- Spread the batter into the prepared baking dish and bake for 50-60 minutes or until a tester inserted in the center comes out clean.
- Cool for 15 minutes before removing from the loaf pan and cooling completely on a wire rack.
- Add the cream cheese and butter to a microwave safe bowl and microwave until soft enough to stir together, but not fully melted, about 30-60 seconds.
- Stir in the powdered sugar, vanilla, and salt until the mixture is smooth.
- Pour the glaze over the cooled bread and allow to set for 15 minutes to firm up.
Nutrition Facts : ServingSize 1 slice, Calories 334 kcal, Carbohydrate 49 g, Protein 5 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 62 mg, Sodium 287 mg, Fiber 2 g, Sugar 30 g
BLUE RIBBON ZUCCHINI CARROT RAISIN BREAD
It won't be long and we will all be overrun with zucchini. So tuck this wonderful recipe away and you'll be all set when they arrive! For variation, you can substitute dried cranberries or dried cherries for the raisins. I also sometimes add a pinch of nutmeg and about 1/4 tsp. of allspice. Great flavor additions for...
Provided by Family Favorites
Categories Other Snacks
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 325 degrees.
- 2. In large bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda.
- 3. In small bowl, combine eggs, oil and vanilla. Add to dry ingredients and mix. (Batter will be stiff until you mix in zucchini.)
- 4. Stir in zucchini, carrots, raisins and nuts. As you continue to mix, it will become the proper consistency as the zucchini lets go of its moisture.
- 5. Pour batter evenly into 2 well-greased 8½x4 inch loaf pans.
- 6. Bake 1 hour to 1 hour and 15 minutes or until a knife inserted comes out nearly clean. Cool 10-15 minutes before removing from pan. Cool on wire racks.
- 7. Makes 2 loaves.
ZUCCHINI, APPLE, CARROT RAISIN NUT BREAD
Most know I love to play in the kitchen. I combined Zucchini, Apple, Carrot, Raisins, and Walnuts. I reduced the sugar and oil. It came out absolutely delicious. It is not overly sweet. It has just the perfect amount of sugar and oil. The natural sweetness from the apples with the golden raisins makes it quite moist and...
Provided by Nor Mac
Categories Sweet Breads
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. Heat oven to 350 degree's. Grease and flour a loaf pan. (You may also foil line pan for easy removal. Simply foil on the pan before you grease and flour it. )
- 2. Grate zucchini with peel. Grate peeled carrots. Dice apple. Place all together in a bowl with nuts. Mix to combine and set aside.
- 3. In a seperste bowl. mix the flour, baking soda, baking powder , salt and cinnamon together. Set aside.
- 4. In another bowl. Mix oil, eggs, brown sugar, granulated sugar and vanilla together. Mix on low until smooth.
- 5. Pour egg mixture into flour mixture. Mix on low speed until combined. Do not over mix.
- 6. Add in Zucchini, apple, raisins, carrot, and nuts. Mix until all ingredients are incorporated.
- 7. Place in oven at 350°. Bake for approximately one hour., or until pick comes out clean. Remove from oven to cool. when cool. Invert onto a platter. ( if you foil lined baking pans. You don't even need to cool the Loaves. You can plift out of the cans while still hot and then cool)
ZUCCHINI WALNUT BREAD
A delicious, moist, bread which may be glazed with confectioners' sugar, even better after frozen.
Provided by Barbara Domurat
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Whisk together flour, baking soda, salt, cinnamon, and baking powder.
- In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
- Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.
Nutrition Facts : Calories 276.1 calories, Carbohydrate 36.5 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 253 mg, Sugar 20.7 g
ZUCCHINI CARROT BREAD
A delicious light version of a classic quick bread. It is so moist and rich you would never guess it didn't have all the oil of the original version.
Provided by saranade60
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Mix flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice together in a bowl. Beat sugar, applesauce, and eggs together in a separate bowl; mix into the flour mixture until batter is just combined. Fold zucchini and carrots into batter. Divide batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center of the loaves comes out clean, about 1 hour.
Nutrition Facts : Calories 183.7 calories, Carbohydrate 39.7 g, Cholesterol 34.9 mg, Fat 1.3 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 257.7 mg, Sugar 20.9 g
CARROT ZUCCHINI BREAD
The bread is soft, tender, uber-moist, dense enough to be satisfying, but still light. It's just sweet enough to taste like a dessert and not like you're eating vegetables. It's an easy, no mixer recipe, that comes together quickly. Coconut oil adds a nearly imperceptible undertone that's sweeter and more fragrant than canola or vegetable oil, but substitute with them if desired. I grated the carrots and zucchini by hand using the coarsest blade on a box grater. The batter is quite thick and that's by design. Feel free to optionally add walnuts, raisins, or your favorite nuts or dried fruit, or glaze the bread if desired.
Provided by Averie Sunshine
Categories Bread, Rolls, Muffins & Breakfast
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. Note - Loaf is not very tall as baked in a 9×5 pan, but I fear an 8×4 pan will be a bit too skimpy.
- In a large bowl, add the the egg, brown sugar, oil, sugar, sour cream, vanilla, cinnamon, and whisk to combine.
- Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix.
- Add the carrots, zucchini, optional walnuts or raisins, and fold gently to combine.
- Turn batter out into the prepared pan (it's quite thick, this is what you want), smoothing the top lightly with a spatula.
- Bake for about 52 to 58 minutes (I baked 54 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip - Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark to prevent top and sides from becoming overly browned before center cooks through. Baking times will vary based on moisture content of carrots, zucchini, climate, and oven variances. Bake until done; watch your bread, not the clock and don't worry if it takes longer to bake than the baking estimates provided.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with or glaze with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Bean Browned Butter Glaze, or Cream Cheese Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Nutrition Facts : Calories 172 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 87 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
ZUCCHINI WALNUT BREAD
Make and share this Zucchini Walnut Bread recipe from Food.com.
Provided by evelynathens
Categories Quick Breads
Time 1h45m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- Preheat oven to 320°F.
- Grease two 9 x 5 inch loaf pans and line bottoms with wax paper Mix half of 3 ¾ cups flour and all of oil, honey, eggs, yoghurt, peel, baking powder, baking soda, cloves, allspice and cinnamon in processor.
- Blend in remaining half flour; mix in zucchini and walnuts.
- Stir in 2 tblsps flour by hand.
- Divide between prepared pans.
- Sprinkle tops with bran.
- Bake until a tester comes out clean, about 1 ¼- 1 ½ hours.
- Cool bread in pan 15 minutes.
- Turn out and cool.
Nutrition Facts : Calories 3082.5, Fat 193.5, SaturatedFat 25, Cholesterol 212.5, Sodium 620.7, Carbohydrate 325.2, Fiber 35.4, Sugar 144.9, Protein 49.5
Tips:
- Grate the zucchini and carrots finely: This will help them blend into the batter more easily and evenly.
- Use a box grater or food processor to grate the zucchini and carrots: This will make the process quicker and easier.
- Be sure to drain the excess moisture from the zucchini and carrots before adding them to the batter: This will help prevent the bread from being too moist.
- Toast the walnuts before adding them to the batter: This will bring out their flavor and make them more crunchy.
- Don't overmix the batter: Overmixing can make the bread tough.
- Bake the bread until a toothpick inserted into the center comes out clean: This will help ensure that the bread is cooked through.
- Let the bread cool completely before slicing and serving: This will help prevent the bread from crumbling.
Conclusion:
Zucchini carrot raisin walnut bread is a delicious and nutritious quick bread that is perfect for breakfast, lunch, or a snack. It is also a great way to use up leftover zucchini and carrots. This bread is easy to make and can be customized to your liking. For example, you can add different spices, such as cinnamon or nutmeg, or you can use different nuts, such as pecans or almonds. You can also add dried fruit, such as cranberries or cherries. No matter how you choose to make it, zucchini carrot raisin walnut bread is sure to be a hit!
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