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    Home » Recipes » Recipes

    April 21, 2016

    Zucchini Raisin Bread

    Jump to Recipe Print Recipe

    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!

    Sweet Zucchini Raisin Bread is a great way to enjoy summers favorite veggie, and get the kids to eat it!

     

    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!

    Zucchini Raisin Bread

     

    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

    Sweet, delicious zucchini bread made with raisins and nut-free.

    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. 

    Print Recipe
    3.67 from 6 votes

    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!
    Prep Time15 minutes mins
    Cook Time55 minutes mins
    Total Time1 hour hr 10 minutes mins
    Course: Breads
    Servings: 8
    Calories: 321kcal
    Author: Bernadette

    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

     

    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 🙁

     

     

     

     

    « Bacon Jalapeno Crustless Quiche
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    Comments

    1. Dayle says

      July 30, 2022 at 3:48 pm

      5 stars
      I doubled this recipe and added raisins, it was delicious! The top crust has a little crunch to it. It’s crust is perfect.
      Anyone know how to keep the raisins not all going to the bottom of the bread?

      Reply
    2. Lezlye says

      September 09, 2021 at 6:29 pm

      4 stars
      I was looking for a single loaf recipe after an afternoon of baking & thought I’d try yours. I read the reviews first and tweaked the recipe. I used 2 eggs (instead of 1) and 1/2 cup of oil instead of a 1/4 cup as recipe above calls for. I omitted the nutmeg because I don’t like it. The result was a wonderful loaf of zucchini-raisin bread I will make again!

      Reply
    3. Deb says

      August 13, 2021 at 7:03 pm

      Sad and dry!

      Reply
      • Bernadette says

        August 13, 2021 at 10:37 pm

        Hi Deb, I’m sorry you feel that way. It’s entirely possible that the bread was over-baked, like I talked about doing the first time I made it to photograph for this recipe. The only other tip I know is not to wring the shredded zucchini out.

        Reply
    4. Patricia A Zellinger says

      August 20, 2019 at 5:29 pm

      I notuced that there is no vanilla in this recipe but it is every other recipe ..is this a mistake ? Or isn't it actually needed ?

      Reply
      • Bernadette says

        August 20, 2019 at 9:18 pm

        Hi Patricia, I adapted this recipe from Better Homes and Gardens New Cookbook 75th Anniversary and that recipe doesn't call for vanilla. It would be fine if you wanted to add a teaspoon or two.

        Reply
    5. Lilian Fontain says

      August 08, 2019 at 11:40 pm

      Worst zucchini bread I have ever made. Not moist at all.

      Reply
      • Bernadette says

        August 15, 2019 at 2:10 pm

        Hi Lilian, I'm sorry I didn't respond sooner, I was away for a while. I would love to help troubleshoot. Did you drain the zucchini like I suggested in the notes section of the recipe?

        Reply
    6. Ruth a methe says

      August 23, 2017 at 2:55 pm

      Great to bad so many ingredients for 1 loaf

      Reply
      • Bernadette says

        August 23, 2017 at 4:43 pm

        Hi Ruth, maybe, but I still think it's a great way to use up zucchini, and it's not hard to make at all.

        Reply
        • Ruth a methe says

          August 24, 2017 at 7:01 pm

          Ya it's really good with raisins and chopped up pieces of zuchini to bit into

    3.67 from 6 votes (4 ratings without comment)

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