Zucchini Raisin Bread
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!
Servings: 8
Calories: 321kcal
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup shredded unpeeled zucchini*
- 1 cup sugar
- ½ cup chopped raisins
- ¼ cup canola or vegetable oil
- 1 beaten egg
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon ground nutmeg
Instructions
- 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.
Notes
*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.
Nutrition
Calories: 321kcal | Carbohydrates: 50g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 312mg | Potassium: 130mg | Fiber: 1g | Sugar: 25g | Vitamin A: 125IU | Vitamin C: 0.5mg | Calcium: 88mg | Iron: 1.5mg