Zucchini, Golden Raisin & Nut Bread
Submitted by oclochette
Classic zucchini bread bursting with golden raisins, toasted walnuts, and warm cinnamon spice. This tender quick bread bakes up moist and flavorful for breakfast, snacks, or dessert.
YIELD
16 servingsPREP
15 minCOOK
55 minREADY
1 hrsThis timeless zucchini bread combines shredded summer squash with sweet golden raisins and crunchy walnuts for balanced flavor and texture in every slice.
Cinnamon runs through the batter while oil keeps the crumb tender and moist for days without refrigeration.
Bake two loaves to enjoy one fresh and freeze the second for later cravings.
Pro Tips
- Beat eggs first, then gradually add sugar for maximum volume and lift
- Fold in raisins and walnuts gently to avoid crushing or overmixing
- Bake on the lowest oven rack for even browning and a properly set bottom
- Cool in the pan for 10 minutes before turning out to prevent crumbling
Ingredients
Directions
Beat eggs, then gradually beat in sugar.
Then add oil gradually also.
Combine all dry ingredients and add to first mix.
Stir in raisins, walnuts, then vanilla.
Turn into greased and lightly floured loaf pans 9×5×2x¾.
Bake on lowest rack in oven at 350℉ (180℃) F degrees for 55 minutes or until loaf tests done with clean toothpick.
Remove from oven, let stand in pan on wire rack for 10 minutes.
Then remove from pan to allow to cool further.
Comments
