Jump to Recipe Print Recipe
Sweet, delicious Zucchini Raisin Bread packed full of fresh zucchini, raisins, and nut-free, it's a great way to enjoy one of summer's favorite veggies!
I love zucchini, but every summer I always end up with too much of it to use up easily. I make zucchini raisin bread maybe twice a year, always with the raisins and without nuts simply because I don't like nuts in this bread. Then I make baked zucchini of some form, and then I shred and freeze leftover zucchini. It keeps and thaws well, so I can make bread even months later!
I'll be the first to admit that I'm not a great baker. I've said it before, I'll say it again. I think that besides this Zucchini Raisin Bread I probably only have maybe 3-4 baked goods recipes on this little blog of mine. See the cracks at the top of the bread? That means I over-baked it a bit. Then I ended up making it again because my husband wanted it, and it was much better.
Zucchini Raisin Bread
On a related note, I baked this week getting ready for #BrunchWeek (starting May 2!). Lemon-Blueberry Muffins, I can't wait to share that recipe with you! I might even have a few other baking recipes coming up. Might, it depends on my level of motivation. Some people love to bake, I love to cook, it's all good!
This recipe is adapted from Better Home and Gardens New Cookbook, 75th Anniversary Edition.
Print Recipe
3.67 from 6 votes
Zucchini Raisin Bread
Sweet, delicious Zucchini Raisin Bread packed full of fresh zucchini, raisins, and nut-free, it's a great way to enjoy one of summer's favorite veggies!
Prep Time15 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Breads
Servings: 8
Calories: 321kcal
Author: Bernadette
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup shredded unpeeled zucchini*
- 1 cup sugar
- ½ cup chopped raisins
- ¼ cup canola or vegetable oil
- 1 beaten egg
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon ground nutmeg
Instructions
Preheat oven to 350 degrees F. Grease the bottom and sides of a 9 x 5 loaf pan.
In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder and nutmeg. In another medium bowl combine the egg, sugar, zucchini, and oil.
Make a well in the center of the flour mixture. Add the zucchini mixture to the flour mixture all at once; stir until just moistened (batter will be lumpy). Fold in the raisins. Pour batter into prepared pan.
Bake in the preheated oven for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for ten minutes. Carefully remove from the pan, continue to cool completely on the rack before slicing.
Notes
*Tip: . Shred zucchini into a fine mesh sieve to drain excess moisture, but do not squeeze the zucchini.
Adapted from Better Home and Gardens New Cookbook, 75th Anniversary Edition.
Nutrition
Calories: 321kcal | Carbohydrates: 50g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 312mg | Potassium: 130mg | Fiber: 1g | Sugar: 25g | Vitamin A: 125IU | Vitamin C: 0.5mg | Calcium: 88mg | Iron: 1.5mg
I had just finished writing the recipe when I heard the news that Prince has died. I can't even believe it. I grew up on his music, and I have to say I loved some of his raunchier songs, like "Gett Off". Excuse me, I'm going to go cry now 🙁
« Bacon Jalapeno Crustless Quiche
Cheesy Breakfast Nachos #BrunchWeek »
Reader Interactions
Comments
Dayle says
I doubled this recipe and added raisins, it was delicious! The top crust has a little crunch to it. It’s crust is perfect.
Anyone know how to keep the raisins not all going to the bottom of the bread?Reply
Lezlye says
I was looking for a single loaf recipe after an afternoon of baking & thought I’d try yours. I read the reviews first and tweaked the recipe. I used 2 eggs (instead of 1) and 1/2 cup of oil instead of a 1/4 cup as recipe above calls for. I omitted the nutmeg because I don’t like it. The result was a wonderful loaf of zucchini-raisin bread I will make again!Reply
Deb says
Sad and dry!
Reply
Bernadette says
Hi Deb, I’m sorry you feel that way. It’s entirely possible that the bread was over-baked, like I talked about doing the first time I made it to photograph for this recipe. The only other tip I know is not to wring the shredded zucchini out.
Reply
Patricia A Zellinger says
I notuced that there is no vanilla in this recipe but it is every other recipe ..is this a mistake ? Or isn't it actually needed ?
Reply
Bernadette says
Hi Patricia, I adapted this recipe from Better Homes and Gardens New Cookbook 75th Anniversary and that recipe doesn't call for vanilla. It would be fine if you wanted to add a teaspoon or two.
Reply
Lilian Fontain says
Worst zucchini bread I have ever made. Not moist at all.
Reply
Bernadette says
Hi Lilian, I'm sorry I didn't respond sooner, I was away for a while. I would love to help troubleshoot. Did you drain the zucchini like I suggested in the notes section of the recipe?
Reply
Ruth a methe says
Great to bad so many ingredients for 1 loaf
Reply
Bernadette says
Hi Ruth, maybe, but I still think it's a great way to use up zucchini, and it's not hard to make at all.
Reply
Ruth a methe says
Ya it's really good with raisins and chopped up pieces of zuchini to bit into
3.67 from 6 votes (4 ratings without comment)
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
