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It has been a while I participated in Home Baker's Challenge and even this month I would have missed the posting deadline if I hadn't checked the FB updates. I remember seeing this month's bakes announcement last month and then completely forgot about it during thew holiday season. Thankfully I remembered about the challenge right on time and made this moist and delicious Carrot-Zucchini bread yesterday. My son does not like carrots and avoids them like plague. Interestingly, I was looking through my blog posts from few years back and I wrote in one of the posts that my son...


Servings

1-812 x

Total time

80 minutes

Cuisines

American

Courses


Ingredients

  • 1 cup all purpose flour
  • can sweetened condensed milk
  • 2 tsp baking powder
  • can sweetened condensed milk
  • 2 tsp cinnamon
  • can sweetened condensed milk
  • 0.33333333333333 cup can sweetened condensed milk
  • 2 eggs
  • can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 cup Zucchini water
  • 1 cup carrot
  • can sweetened condensed milk

Method

  1. Preheat the oven to 350°F. Grease a 8½"x4½" loaf pan with cooking spray.
  2. In a medium mixing bowl, combine flour (s), baking powder, baking soda, cinnamon and salt.
  3. In another mixing bowl, whisk eggs (or egg replacer mixture) and oil. Then add sugar and vanilla and mix until smooth.
  4. Stir in grated zucchini and carrot.
  5. Next add the dry ingredients to the wet ingredients and mix well till combined. Finally add the raisins and mix to combine.
  6. Pour the batter into the prepared baking pan and bake for 45~55 minutes or until a toothpick inserted into the center comes out clean.
  7. Place the pan on a wire rack for 5~10 minutes, then remove the bread from pan and let cool completely before slicing.