Carrot Zucchini Bread with Raisins and Walnuts

Let me preface this by saying that this is going to sound a little crazy. Bear with me. For the past 25 years, I have owned various food processors that, for one reason or other, have not contained a shredding disc. I never really considered that to be of great importance until my most recently purchased food processor (read: about 10 years ago) conked out and I had to get a new one. I decided to get one with a little larger bowl due to reasons I will not disclose here. It came with both a slicing and shredding disc, so I decided to give that shredding disk a workout. I couldn’t believe all that I had been missing over the years. Somehow I felt as though life had shortchanged me. Suffice it to say that within the course of about five minutes I had shredded 4 pounds of carrots. Don’t ask me why. I just couldn’t believe the speed at which I was getting this done. It never occurred to me that I was actually going to have to use those carrots. As a consequence, I have been making carrot EVERYTHING. First stop is this delicious, carroty, appropriately seasonal zucchini bread. It is loaded with so many delicious bits and bobs, that it just has to be good for you. As far as the taste, fabulous!

Carrot Zucchini Bread with Raisins and Walnuts

1½ c. flour
½ t. salt
½ t. baking soda
½ t. baking powder
½ T. ground cinnamon

¼ t. allspice
1/8 t. cloves
2 large eggs
½ c. vegetable oil
¾ c. granulated sugar
½ c. brown sugar, packed
½ T. vanilla extract

1 c. grated zucchini

1 c. grated carrots

½ c. golden raisins

½ c. chopped walnuts

Preheat oven to 325° F. Spray a 9” x 5” loaf pan with Baker’s Joy.

In a medium bowl, sift together flour, salt, baking powder, baking soda, cinnamon, allspice, and cloves; set aside.

In a large bowl beat together eggs, oil, vanilla, and sugars until creamy. Add sifted ingredients to the creamed mixture, beating well. Fold in zucchini, carrots, raisins, and nuts. 

Pour into prepared pan. Bake for 55 to 60 minutes or until loaf tests done. Cool in pan for 20 minutes. Remove to wire rack to cool completely.

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