Zucchini Bread with Raisins

Zucchini Bread with Raisins

This Zucchini Bread with Raisins (which you can totally make without raisins) is the perfect blend of moist, cinnamon-spiced goodness with a hint of sweetness from plump raisins.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1 30

Servings

Calories 431kcal

Author Liz - Eat Move Make

Ingredients

3 cups all-purpose flour
1½ cups sugar
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking powder
¾ teaspoon baking soda
3 eggs
1 cup oil
½ teaspoon vanilla extract
2 cups zucchini shredded and unpeeled
1 cup raisins

Instructions

Preheat oven to 350 degrees F. Grease bottom and sides of a 9 x 5 x 3-inch loaf pan.
In large bowl, stir together flour, sugar, cinnamon, salt, baking powder and baking soda, zucchini and raisins.
In a separate medium bowl, beat together eggs, oil and vanilla. Stir in zucchini. Make a well in the center of the flour mixture.
Pour wet ingredients into the well and stir *just* until moistened. Fold in raisins. Pour into greased loaf pan.
Bake for 1½ hours or until toothpick inserted in center comes out mostly clean, covering loosely with aluminum foil about halfway through to prevent overbrowning. Cool in pan for 10 minutes before turning out onto a cooling rack. Let cool completely before slicing.

Notes

Grate the zucchini in advance and let it drain in a strainer until ready to use. Pour off the extra liquid, but don't squeeze out additional moisture.

Use a high-quality 9 x 5 x 3-inch (or 2.75-inch) loaf pan. Light metal pans are best for quick bread, but you can use glass (I did). To prevent over-browning (especially in glass), you can loosely cover the bread with aluminum foil halfway through baking.

Don't overmix the ingredients!

Variation: Instead of raisins, try semi-sweet chocolate chips, nuts, or dried cranberries.

Nutrition