Sweet, delicious Zucchini Raisin Bread packed full of fresh zucchini, raisins, and nut-free, it’s a great way to enjoy one of summer’s favorite veggies!
I love zucchini, but every summer I always end up with too much of it to use up easily. I make zucchini raisin bread maybe twice a year, always with the raisins and without nuts simply because I don’t like nuts in this bread. Then I make baked zucchini of some form, and then I shred and freeze leftover zucchini. It keeps and thaws well, so I can make bread even months later!
I’ll be the first to admit that I’m not a great baker. I’ve said it before, I’ll say it again. I think that besides this Zucchini Raisin Bread I probably only have maybe 3-4 baked goods recipes on this little blog of mine. See the cracks at the top of the bread? That means I over-baked it a bit. Then I ended up making it again because my husband wanted it, and it was much better.
Zucchini Raisin Bread
On a related note, I baked this week getting ready for #BrunchWeek (starting May 2!). Lemon-Blueberry Muffins, I can’t wait to share that recipe with you! I might even have a few other baking recipes coming up. Might, it depends on my level of motivation. Some people love to bake, I love to cook, it’s all good!
This recipe is adapted from Better Home and Gardens New Cookbook, 75th Anniversary Edition.
- 1 1/2 cups all-purpose flour
- 1 cup shredded unpeeled zucchini*
- 1 cup sugar
- 1/2 cup chopped raisins
- 1/4 cup canola or vegetable oil
- 1 beaten egg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees F. Grease the bottom and sides of a 9 x 5 loaf pan.
In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder and nutmeg. In another medium bowl combine the egg, sugar, zucchini, and oil.
Make a well in the center of the flour mixture. Add the zucchini mixture to the flour mixture all at once; stir until just moistened (batter will be lumpy). Fold in the raisins. Pour batter into prepared pan.
Bake in the preheated oven for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for ten minutes. Carefully remove from the pan, continue to cool completely on the rack before slicing.
*Tip: . Shred zucchini into a fine mesh sieve to drain excess moisture, but do not squeeze the zucchini.
Adapted from Better Home and Gardens New Cookbook, 75th Anniversary Edition.
I had just finished writing the recipe when I heard the news that Prince has died. I can’t even believe it. I grew up on his music, and I have to say I loved some of his raunchier songs, like “Gett Off”. Excuse me, I’m going to go cry now 🙁