Rating: 4.5 stars 4.4
21 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This is an extremely moist and flavorful bread that my Mom has baked so many times over the years at her family's request! It's absolutely delicious!

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Recipe Summary

prep:
40 mins
cook:
50 mins
additional:
2 hrs
total:
3 hrs 30 mins
Servings:
24
Yield:
2 - 9x5 inch loaf pans
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl; set aside.

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  • Beat the eggs together with the sugar, buttermilk, vegetable oil, and vanilla extract in a bowl until smooth. Stir in the dry mixture until just moistened, then fold in the zucchini, carrots, pineapple, walnuts, and raisins until evenly combined. Divide the batter between the prepared loaf pans.

  • Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. Cool in the pans for 10 minutes, then remove and finish cooling on a wire rack before slicing.

Nutrition Facts

257 calories; protein 3.8g; carbohydrates 37.6g; fat 11g; cholesterol 23.5mg; sodium 229.6mg. Full Nutrition
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