Carrot and Zucchini Bread

Baking is one of those activities where it’s easy to get on a roll. One reason is that so many recipes call for the same ingredients, so if you already have them out on the counter for one, it’s not much work to jump into another.

And that’s exactly what I did today.

With several yellow summer and zucchini squash in the refrigerator vegetable crisper, I decided to do some baking. After throwing together the ingredients for zucchini bread and putting two pans in a 325-degree oven, I took a look at a carrot and zucchini bread recipe.

The recipe, which follows, is quite similar to the one for zucchini bread, with the exception of substituting brown sugar for white and the addition of about 1/2 cup of golden raisins.

Carrot and Zucchini Bread
2 eggs
½ cup vegetable oil
½ cup raisins
½ cup carrot, grated (about ½ carrot)
1¾ cups zucchini, grated (about 1 large zucchini)
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup light brown sugar
Preheat the oven to 365 degrees. Grease an 8-by-3-inch loaf pan; set aside.
In a medium bowl, combine the eggs and the oil; mix well.
Add the raisins, carrots, and zucchini; mix.
Add the flour, baking powder, baking soda and salt; mix (be careful not to overmix!).
Lastly, fold in the brown sugar.
Pour the mixture into loaf pan and bake for around 55 minutes, or until a toothpick comes out clean.
Remove from oven and allow cooling for 5 minute.
Yield: Serves 10.
Approximate nutritional analysis per serving: 320 calories, 16 grams fat, 55 milligrams cholesterol, 310 milligrams sodium, 40 grams carbohydrates, 1 gram dietary fiber, 5 grams protein.