Blue Ribbon Zucchini Carrot Raisin Bread

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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 Thanksgiving and Christmas!

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★★★★★ 2 votes

Makes 2 loaves.
15 Min
1 Hr


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  • 3 c
  • 1 Tbsp
  • 1 tsp
    baking soda
  • 3 large
    eggs, beaten
  • 1 Tbsp
  • 1 c
    shredded carrot
  • 2 c
  • 1 tsp
  • 1/4 tsp
    baking powder
  • 1 c
    vegetable oil
  • 1 c
    shredded zucchini
  • 1 c
    chopped walnuts or pecans, optional
  • 1/2 c
    raisins soaked for 5 minutes in 1/2 cup hot water to plump, then drain, optional

How to Make Blue Ribbon Zucchini Carrot Raisin Bread


  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.

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