Description
This Old Fashioned Zucchini Bread is a comforting and moist quick bread, perfect for using up garden zucchini. It boasts a tender crumb, subtle sweetness, and is dotted with delicious nuts and raisins. It’s an easy, budget-friendly, and versatile treat for breakfast, snacks, or dessert.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
2 large eggs
1 cup granulated sugar
½ cup vegetable oil
1 teaspoon vanilla extract
1 ½ cups shredded zucchini (about 2 medium zucchinis, ends trimmed)
½ cup chopped nuts (like walnuts or pecans)
½ cup raisins
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
In a separate medium bowl, whisk together the eggs, sugar, vegetable oil, and vanilla extract until well combined.
Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
Fold in the shredded zucchini, chopped nuts, and raisins.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Ensure zucchini is drained well of excess moisture after shredding by squeezing it gently in a clean kitchen towel or paper towels.
Feel free to omit nuts or raisins if preferred, or substitute with chocolate chips.
Store cooled bread tightly wrapped at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15
- Cook Time: 55
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American