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Moist Zucchini Bread with Walnuts and Raisins
Indulge in the warmth of homemade zucchini bread, a delightful fusion of freshly grated zucchini, sweet raisins, and crunchy walnuts. This moist loaf is perfectly spiced with cinnamon and nutmeg, creating an aromatic experience that will fill your kitchen with comforting scents. Ideal for breakfast, a snack, or even dessert, this recipe celebrates the bounty of summer gardens and honors a classic tradition that dates back to the Great Depression when cooks sought to use every bit of their harvest.
Ingredients
- Zucchini
- 2 cups, grated
- All-purpose flour
- 2 cups
- Baking powder
- 1 teaspoon
- Baking soda
- 1 teaspoon
- Salt
- 1/2 teaspoon
- Cinnamon
- 1 teaspoon
- Nutmeg
- 1/4 teaspoon
- Granulated sugar
- 3/4 cup
- Brown sugar
- 1/2 cup, packed
- Vegetable oil
- 1/2 cup
- Eggs
- 2 large
- Vanilla extract
- 1 teaspoon
- Raisins
- 1 cup
- Chopped walnuts
- 1/2 cup
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with cooking spray or butter.
- In a large mixing bowl, combine the grated zucchini, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well to ensure the dry ingredients are evenly distributed.
- In a separate bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined; be careful not to over-mix.
- Fold in the chopped walnuts and raisins until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the zucchini bread to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Tips
- For an extra moist bread, you can add 1/2 cup of unsweetened applesauce to the wet ingredients.
- Feel free to swap out the walnuts for pecans or omit nuts altogether for a nut-free version.
- This zucchini bread can be frozen for up to 3 months. Just wrap it tightly in plastic wrap and then in aluminum foil before freezing.
Dietary Information
Servings: 12 Dish Type: Baked Good Prep Time: 20 minutes Cook Time: 60 minutes Calories: 205 Fat: 8g Carbs: 31g Protein: 3g Sodium: 150mg Sugar: 10g
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