Raisin Zucchini Bread

This zucchini bread is the best way to use up a summer garden glut. Finely shredded zucchini melts into the batter during baking, leaving behind nothing but incredible moisture. Nobody will taste the squash. They’ll just wonder why this bread is so much softer than the usual quick bread.

Cinnamon and vanilla carry the flavor, while raisins and chopped walnuts give you sweet, chewy bursts and crunchy bites in every slice. The recipe makes two full loaves, so bake one for now and freeze the second.

Shred the zucchini finely. Big shreds leave visible green streaks and create pockets of moisture that make the bread gummy in spots. A box grater on the smallest holes or a food processor with the fine shredding disc works best.

Kitchen Tips

• Don’t squeeze the moisture out of the zucchini. Unlike savory recipes, you want that liquid in the batter. It’s what keeps these loaves moist for days.
• Let the loaves cool in the pan for 10 minutes before turning out. This lets them firm up enough to hold together on the wire rack.
• Test with a toothpick at the 50-minute mark. The high moisture content from the zucchini means baking time can vary.

Variations

• Add a handful of chocolate chips in place of the raisins for a chocolate zucchini bread.
• Use pecans instead of walnuts for a richer, more buttery nut flavor.
• Fold in a grated apple along with the zucchini for extra fruit sweetness and moisture.