This classic zucchini bread is a fantastic way to use up summer garden surplus. The batter is rich with oil and sugar, creating an incredibly moist crumb that holds up well to slicing. Freshly grated zucchini adds subtle earthiness and texture without overpowering the warm notes of cinnamon and vanilla. Folded-in walnuts provide a satisfying crunch, while plump raisins add bursts of natural sweetness. Perfect for breakfast, an afternoon snack with coffee, or a simple dessert, this loaf bakes up golden and fragrant. Its easy to mix together with pantry staples and freezes beautifully for later enjoyment.
Zucchini Bread 3
Description
This classic zucchini bread is a fantastic way to use up summer garden surplus. The batter is rich with oil and sugar, creating an incredibly moist crumb that holds up well to slicing. Freshly grated zucchini adds subtle earthiness and texture without overpowering the warm notes of cinnamon and vanilla. Folded-in walnuts provide a satisfying crunch, while plump raisins add bursts of natural sweetness. Perfect for breakfast, an afternoon snack with coffee, or a simple dessert, this loaf bakes up golden and fragrant. Its easy to mix together with pantry staples and freezes beautifully for later enjoyment.Ingredients
Directions
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Preheat your oven to 350F (175C).
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Grease a 9x13-inch baking pan with butter or cooking spray.
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In a large mixing bowl, whisk together the sugar, oil, beaten eggs, and vanilla extract until smooth.
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Stir in the grated zucchini. If the zucchini releases a lot of liquid, gently squeeze it out with a clean towel before adding it to the batter to avoid a soggy loaf.
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In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
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Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
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Fold in the raisins and chopped walnuts until evenly distributed.
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Pour the batter into the prepared baking pan and spread it out evenly.
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Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
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Allow the bread to cool in the pan for 10 minutes before slicing and serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1924.5kcal
- % Daily Value *
- Total Fat 100.9g156%
- Saturated Fat 13.1g66%
- Cholesterol 0.0mg0%
- Sodium 4985.0mg208%
- Total Carbohydrate 245.3g82%
- Dietary Fiber 13.5g54%
- Sugars 139.2g
- Protein 24.9g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Wrap cooled bread tightly in plastic wrap or aluminum foil. Store at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, freeze individual slices for up to 3 months.
Ingredient Substitutions: You can substitute the oil with melted butter for a richer flavor. If you prefer a nut-free version, omit the walnuts or replace them with pumpkin seeds. For a gluten-free option, use a 1:1 gluten-free flour blend.
Tips: Ensure your zucchini is well-drained after grating to maintain the correct batter consistency. The "Vegan" tag in the original metadata is incorrect as this recipe contains eggs; if you need a vegan version, replace eggs with flax eggs or applesauce and use plant-based oil.
