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!

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. 

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Zucchini Raisin Bread

Prep Time

15 mins

Cook Time

55 mins

Total Time

1 hr 10 mins

 

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!

Course: Breads

Servings: 8

Calories: 321 kcal

Author: Bernadette

Ingredients

• 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

Instructions

1. Preheat oven to 350 degrees F. Grease the bottom and sides of a 9 x 5 loaf pan.
2. 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.
3. 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.
4. 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.

Recipe 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 Facts

Zucchini Raisin Bread

Amount Per Serving

Calories 321 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Cholesterol 31mg10%

Sodium 312mg14%

Potassium 130mg4%

Carbohydrates 50g17%

Fiber 1g4%

Sugar 25g28%

Protein 6g12%

Vitamin A 125IU3%

Vitamin C 0.5mg1%

Calcium 88mg9%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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 🙁