Moist Zucchini Bread with Walnuts and Raisins

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

1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with cooking spray or butter.
2. 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.
3. In a separate bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
4. Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined; be careful not to over-mix.
5. Fold in the chopped walnuts and raisins until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. 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.