Zucchini, Walnut, & Raisin Bread
Moist zucchini bread packed with crunchy walnuts, plump raisins, and warm cinnamon spice. This easy quick bread turns garden zucchini into tender loaves perfect for breakfast or snacking.
YIELD
12 servingsPREP
20 minCOOK
60 minREADY
1 hrsThis classic zucchini bread delivers on moisture and flavor with shredded summer squash, toasted walnuts, and sweet raisins in every slice.
Cinnamon threads through the batter while vegetable oil keeps the crumb tender for days without going dry.
Bake two loaves at once for freezing, gifting, or slathering with butter all week long.
Kitchen Tips
- Squeeze excess moisture from shredded zucchini with a clean kitchen towel
- Toast walnuts in a dry pan before adding for deeper, nuttier flavor
- Don’t overmix once you add the flour or the bread will turn tough
- Test doneness with a toothpick in the center - it should come out with just a few moist crumbs
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease two small loaf pans.
Sift together flour, salt, cinnamon, baking soda, baking powder.
In a large bowl whisk together oil, eggs, vanilla, sugar.
Stir in flour mixture and remaining ingredients.
Divide into prepared pans.
Bake for 55 to 60 minutes or until cake tester comes out clean.
Cool on wire racks to room temperature.
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