Zucchini Carrot Raisin Walnut Bread
Moist, flavorful, and packed with wholesome goodness, this Zucchini Carrot Raisin Walnut Bread is the perfect way to transform simple ingredients into a hearty treat. This quick bread recipe combines shredded zucchini and carrots for a boost of moisture and natural sweetness, while warm cinnamon, plump raisins, and crunchy walnuts create incredible texture and taste in every bite. Ideal for breakfast, brunch, or an afternoon snack, this easy-to-make loaf is prepped in just 20 minutes and bakes to golden perfection in under an hour. Plus, it’s a great recipe for using up seasonal zucchini or sneaking more vegetables into your diet. Whether enjoyed fresh from the oven or as leftovers the next day, this wholesome bread balances sweetness and spice beautifully, making it a crowd-pleaser you’ll return to again and again.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Ground cinnamon
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 Eggs
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1.5 cups Zucchini, shredded
- 0.75 cup Carrot, shredded
- 0.5 cup Raisins
- 0.5 cup Chopped walnuts
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
In a separate bowl, beat the eggs, granulated sugar, and brown sugar until well combined. Add the vegetable oil and vanilla extract, and mix until smooth.
Fold the shredded zucchini and carrots into the wet mixture, ensuring they are evenly distributed.
Gradually add the dry ingredients to the wet ingredients, gently stirring until just combined. Do not overmix.
Fold in the raisins and chopped walnuts to distribute them evenly in the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 4 days or freeze for longer storage.
Nutrition Facts
Calories |
3690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2584 mg | 112% | |
| Total Carbohydrate | 544.1 g | 198% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 327.4 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 420 mg | 32% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2869 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
