ZUCCHINI BREAD (The best ever!)
This Zucchini Bread is the ultimate comfort food, perfect for using up summer's abundant harvest. The batter is incredibly moist thanks to the shredded zucchini and generous oil, creating a tender crumb that stays fresh for days. Warm cinnamon and vanilla provide a cozy spice profile, while chopped walnuts and plump raisins add delightful texture and bursts of sweetness. It’s not just a side dish; it’s a standalone treat that pairs beautifully with morning coffee or an afternoon tea. Whether you're hosting a casual brunch or packing a lunchbox, this recipe delivers consistent, homemade charm. It’s simple to mix, requires no fancy equipment, and rewards patience with a rich, aromatic loaf that everyone will love.
Description
This Zucchini Bread is the ultimate comfort food, perfect for using up summer's abundant harvest. The batter is incredibly moist thanks to the shredded zucchini and generous oil, creating a tender crumb that stays fresh for days. Warm cinnamon and vanilla provide a cozy spice profile, while chopped walnuts and plump raisins add delightful texture and bursts of sweetness. It’s not just a side dish; it’s a standalone treat that pairs beautifully with morning coffee or an afternoon tea. Whether you're hosting a casual brunch or packing a lunchbox, this recipe delivers consistent, homemade charm. It’s simple to mix, requires no fancy equipment, and rewards patience with a rich, aromatic loaf that everyone will love.
Ingredients
- 2 all-purpose flour
- 1.5 salt
- 3 cinnamon
- 1 baking soda
- 0.5 baking powder
- 1 oil
- 3 eggs
- 1 vanilla
- 1.5 sugar
- 3 shredded zucchini
- 0.5 chopped walnuts
- 0.5 raisins
Directions
- 1 Preheat oven to 350°F. Grease two small loaf pans.
- 2
In a medium bowl, sift together the flour, salt, cinnamon, baking soda, and baking powder.- 3
In a large bowl, whisk together the oil, eggs, vanilla, and sugar until well combined.- 4
Add the dry flour mixture to the wet ingredients and stir until just incorporated.- 5
Fold in the shredded zucchini, chopped walnuts, and raisins.- 6
Divide the batter evenly between the prepared pans.- 7
Bake for 55-60 minutes, or until a cake tester inserted into the center comes out clean.- 8
Cool the loaves in the pans for 10 minutes, then transfer to wire racks to cool completely.NoteStore leftovers wrapped tightly in plastic wrap or foil at room temperature for up to 3 days, or freeze for longer storage.
Ensure zucchini is well-drained after shredding to prevent a soggy loaf.
You can substitute the walnuts with pecans or omit them entirely.
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