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.
If you’ve ever struggled with zucchini bread recipes that sank in the middle (trust me, been there, done that), you’re in luck. This recipe is the game-changer you’ve been searching for! I also love the zucchini bread’s rustic, crunchy exterior.
Ingredients
- Flour: Provides structure and bulk.
- Sugar: Adds sweetness and helps with browning.
- Cinnamon: Adds warm, spicy flavor.
- Salt: Enhances overall flavor and balances sweetness.
- Baking powder: Helps the bread rise by creating air pockets.
- Baking soda: Reacts with acidity to help the bread rise.
- Eggs: Provide structure, moisture, and act as a binding agent.
- Oil: Adds moisture and tenderness.
- Vanilla extract: Enhances sweetness and overall flavor.
- Zucchini: Adds moisture, texture, and subtle vegetable flavor. Grate it in advance and let it drain in a strainer until ready to use. Pour off the extra liquid, but don’t squeeze additional moisture out of it.
- Raisins: Add sweetness, texture, and chewy contrast.
Directions for Zucchini Raisin Bread
Step 1: In a large bowl, stir together the flour, sugar, cinnamon, salt, baking powder, and baking soda. Make a well in the center of the flour mixture; set aside.
Step 2: In a separate medium bowl, beat together eggs, oil, and vanilla.
Step 3: Stir in zucchini.
Step 4: Pour wet ingredients into the well and stir just until moistened. IMPORTANT: Do not overmix!
Step 5: Gently fold in raisins.
Step 6: Pour the batter into a greased 9 x 5 x 3-inch (or 2.75-inch) loaf pan. Bake for 1½ hours or until a toothpick inserted in the center comes out clean.
Step 7: Let cool in the pan for 10 minutes before turning out onto a cooling rack.
Step 8: Let cool completely before slicing. If you can’t wait, the slices may fall apart and crumble.
Recipe Tips!
- 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.
Zucchini Bread with Raisins
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.
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